Nov. 19, 2018
By: Steve Johnson, Owner/Winemaker
This winning formula is so simple and yet so wonderful. I want to make a few suggestions to allay any fears you many have with food and wine pairing. The theory is rather straightforward, and the biggest rule to remember is that you let your palate guide you.
These tips and suggestions will have your guests enjoying all of your efforts to make this a special holiday gathering.
The core elements of wine are acid, sugar, alcohol, and sometimes tannin. The core elements of food are starch, fat, and protein. The acid in wine is the element that makes it so successful in pairing with food because the wine’s acidity counterbalances the sweetness and the fattiness of foods.
So, if you want to impress your guests with why you are serving Parallel 44 and Door 44 wines with your feast just tell them this...
"The wines grown in this part of the world are among the highest in acidity and that is why they make the best food pairing wines. It’s almost as if these wines were grown and made specifically for foodies!"
Here are three delicious Thanksgiving food pairings and why they work so well together:
The semi-sweetness and acidity of Frozen Tundra Original are the perfect complement to the saltiness of the Chex Mix.
The acidity of the Bubbler cuts through the juicy and buttery turkey meat. The slight apple notes in the Bubbler also complement the flavor the turkey.
When it comes to dessert and wine pairing, it’s important that the wine be sweeter than the dessert. Pecan Pie is about as sweet of a dessert as you can have and Cellar Door is a very sweet port-style wine that goes toe-to-toe with the sweet intensity of Pecan Pie.
Maria and I want to wish you a Happy Thanksgiving. We are very grateful for your past and continued support during this wonderful time of year. Cheers!