The Perfect Pairing?

Many customers are interested in food and wine pairing today and often feel there is
some magic to it. A wine or a food each on its own has a certain flavor, but when you combine the
two, they create a completely new flavor. Pairing wine and food should be a fun and tasty experience,
but often people feel anxious about pairing, as if there are rules that cannot be broken.

We like to start with, always eat what you like and drink what you like. Even if you are told that
something pairs perfectly, if you don’t like the flavors when they are separate, you still are not going
to like the flavors when they come together.

Next, don’t be afraid to explore. With food and wine pairing, there are only guidelines, no rules.
Everyone tastes things differently, so your palate never lies — let it be your own personal guide.
Last, crisp white wines or light bodied red wines pair well with a large variety of foods, making it easy
to explore. Bold oaky reds have their place with bold foods such as wild game, stew or grilled steak,
but all too often they can overpower the delicate flavors of food.

In most cases, look to lighter wines to pair with food. Italian, French and Wisconsin grapes tend to
produce red wines that are lighter and slightly acidic and white wines that are crisper, making wines
from these regions perfect pairs for a variety of foods including foods with red tomato sauce such as
pizza or pasta, creamy cheese (even cheese curds my personal favorite), seafood, pork chops, and
chicken. Cheers to all your tasty explorations!