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My personal view on doing -- is you can drink what you want, eat what you want. I mean there are very, very few wine killers, asparagus is a horrible wine killer. So eat asparagus, eat like a mouthful of potatoes and then drink your wine. But you know in my view there is probably 10% of perfect wine pairings in the world. There is 10% tragic wine pairings in the world and there is 80% of you know that is pretty good! And I am not too worried about it. So that is my overall philosophy that said, there are certain things that are naturally more compelling, pairings that are more compelling.
So for example, a rule to keep in mind is, if you want either contrast the wine with food, so if you have a really, really rich like white creamy heavy dish, you are going to want a light spiritedly one. That is where you contrast. On the other hand, you can also enhance each other. You take a really heavy dish and you have a really rich wine and they sort of bring out the heaviest and the best in each other. So almost every pairing that you will ever hear up is going to come down to those two things. Like I can spin out any number of details but at the end of the day you either wanted to cut the fattiness, cut the richness or enhance it. So like a huge California cub, you are going to have with a steak, like big with big. You have got a huge California cub with a delicate white fish. You would not taste the fish and it will be so nice together. Although that said there are dishes where you could have a nice meaty fish like a Salmon in the sera sauce, and then you could have something that is heavy with it.
And the same goes with everything if you are having spicy food, you are going to have something that that has a little spice to, so it is all spicy, you are going to have something that is going to mellow out the spice as soon it is a little rounder. So keep this two things in mind and you will be going to be fine.
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The most unusual and then it turns out it was not so unusual at all is champagne with everything. It turns out that champagne is really one of the greatest pairings in the world, why? It is effervescent. So no matter what you are eating, if you are eating something light, it is quite light, if you are eating something heavy, it cuts the richness. That these two little principles have worked again. So having a great champagne of course with an appetizer, Oh! Sure! You can have with dessert. But when I was having champagne and roast chicken, that was great.
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