This week, it’s another crack at food and wine pairing. But this isn’t just an overview, we get kind of dorky, talking about chemical reactions and shifts in your perception based on certain combinations.
Here’s the outline:
We do a quick review of basic pairing rules — heavy with heavy, light with light, follow the flavor
Then America’s Wine Test Kitchen strikes again — we talk about the experiment we did with Sancerre (acidic Sauvignon Blanc from the Loire Valley in France), lemons, and sugar. MC Ice was blown away!
We address great pairings with acidic wines and the flavors you can expect from pairing
Then we hit on tannin, alcohol, and sweet wines and why you have to take these factors into consideration when you’re pairing.
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