For a long time, writing about restaurants has given me a sense of food history at the ground level, of how changes in the local economic structure were mirrored in our dining options.
We don’t see this on a daily basis – no one does – because we can only say in retrospect that here began a trend, there ended a gimmick, and over there was an oddity that was interesting but had no lasting impact.How Food Traditions were born?
These food and drinks traditions are often repeated year after year, whether to commemorate a specific event, a special appetizer served for New Year, or to celebrate a particular situation, such as a traditional dish to celebrate the birth of a baby. Whatever the specific details, I get all drinks required from the liquor store near me, and for food, I order online. Food traditions can become a source of comfort.
Why do we need to carry on it?
Hosting a feast is a great way to meet new people, bond with old ones, catch up, and enjoy delicious foods and drinks. Even if the pandemic is still ongoing, you can still host dinner parties for yourself and the people in your burst. However, hosting parties can be stressful as well, especially when deciding what foods and drinks to prepare for the evening.
You want only the best combinations for everyone to enjoy!
● Fatty Fish Dishes and Chardonnay
If you and your guests enjoy fish dishes, pair them with satiny white wines like a nice bottle of Chardonnay. It goes well with hearty salmon dishes, trout salads, cuttlefish, and other seafood dishes. Chardonnays would pair well with these dishes, especially if they have creamy, heavy sauces because Chardonnay is a lighter white wine that balances well with the juiciness of the fish and any heaviness from the sauces. The richness of the food and the coarse texture of the wine will undoubtedly provide an enjoyable experience for one’s guests.
● Tart Dressings and Sauvignon Blanc
Sauvignon blanc is another wine that goes well with sauces. However, it works best with citrusy foods and dressings, such as spaghetti with anchovy carbona, rather than heavy, rich meals. This recipe will not mask the Sauvignon blanc’s zippy and citrusy flavor.
➢ Other Recommendations:
★ Shrimp and lettuce salad with garlic mint dressing
★ Grilled vegetable pasta
★ Fish roasted with potatoes and thyme
Choice Objective
Sauvignon blanc is an excellent wine choice for a light and fresh meal lineup. Pair it with tangy foods, and you’ll surely enjoy this citrusy wine at its best.
● Earthy Dishes and Pinot Noir
Pinot noir is an iconic and outstanding choice for your dinner party if you want to relish red wine. It has a great flavorful depth while remaining light-bodied. The best food pairings for Pinot noir are recipes that emphasize earthy ingredients. You have the option of ordering a truffle and mushroom dish, green lentils, and leeks.
➢ Other Recommendations:
★ Cumin-spiced red lentil burgers
★ Lentil soup
★ Mushroom risotto
★ Portobello salad with prosciutto
● Cheeses and Dry Rosé
If you enjoy cheese, dry rosé is indeed the way to go. It combines the fruitiness of red wines with the alkalinity of white wines, making it ideal for almost any type of cheese. Rich, cheesy dishes can never go wrong! It’s a great way to fill your stomach, and you’ll enjoy the cheesy richness with your agile dry rosé wine.
● Barbecue Sauces and Malbec
A Malbec is a bold, big-flavored red wine that pairs well with smoked sausages. If you’re having a barbecue, try pairing Malbec with dishes covered in tamarind chutney barbecue sauces.
➢ Other Recommendations:
★ Masala roasted paneer
★ Cider-brined pork chop
★ Ribs with chipotle miso barbecue sauce
★ Asian barbecued chicken
I use Masterbuilt BBQs as they help in BBQ quite easily and quickly.
● Salt and Champagne
Dry sparkling wines, such as Champagne, typically have a sweet aftertaste and pair well with salty foods. Champagne can also be served in a fancy or casual setting. Who wouldn’t appreciate a great meal of cream cheese macaroni and cheese or pizza for a quick dinner? Champagne is an excellent all-purpose wine that can be dressed up or down. Enjoy the evening with your guests by pairing this classic wine with most dishes.
➢ Other Recommendations:
★ Fried chicken
★ Roasted chicken
★ Octopus
★ Macaroni and cheese
Wine and Food Pairing Tips and Rules
It’s fairly easy to sync wine and food if we talk about tastes rather than flavorings because there are only five tastes that everyone has: sweet, sour, salty, bitter, and umami. These can be observed in both wine and food, and while some can enhance your dining experience, others can detract from it.
Food and wine can be matched in two ways: by contrasting them or by making they taste similar.
➔ A low-alcohol, slightly sweet wine paired with spicy food creates a contrast.
➔ Comparable is a low-alcohol, slightly sweet wine paired with fruit salad.
Flavorings:
- Sweet
Sweet food cancels out (or lessens) the sweetness of the wine. It also gives the wine a less fruity appearance. - Sour
Sweet foods complement sour or acidic wines by masking the acidic character of the wine: acidic wines complement sour or acidic foods. - Bitter:
Bitter tannin mitigates bitter flavors in food; tannin also cuts through red meat fat. - Salt
Although it is uncommon in wines, some salty foods pair well with acidic wines, just as beer pairs well with pretzels. In general, salt is “wine-friendly,” imparting the impression of more body and less tartness, acrimony, and acidity in wine. - Umami
In wines, higher nutrition behaves similarly to sweet foods. If umami-rich foods lack salt, they are difficult to pair with wines (like asparagus, eggs, and mushrooms). A very fruity wine will go well with this.
Eminent Tips on Pairing
➢ Alcohol heightens your perception of chili heat on your tongue, so if you’re eating a spicy meal and are sensitive to that burning sensation, drink with caution.
➢ Food’s overall intensity can be matched by wine’s intensity (delicate seafood with a light, crisp white wine). A flavorful dish goes well with a light, simple wine.
➢ It is preferable to pair the wine with the sauce rather than the meat.
➢ There are no misjudgments when it comes to food and wine pairing.
Dr. Pawan K. Gupta has Performed Thousands Of RIRS in Last 24 Years, First Using Several Fiberoptic Flexible Scopes and Now Using Digital (Chip on the Tip) Flexible Scopes.
He has conducted more than one hundred workshops on Transurethral Surgery & Ureterorenoscopy including RIRS. Has delivered more than one hundred Guest Lectures on Transurethral Surgery and Ureterorenoscopy
