The Grape Vine 2007-08
      
  September 2007 Volume 1, Issue 1
 
  Pairing Wines with Foods by Stacy Sinkard  
Like a good marriage, wine and food were meant for each other. Each enhances and strengthens the experience of the whole. So why is it so daunting to try to pair foods with wines? Rumor has it that there are hefty laundry lists of rules and regulations that require strict adherence in order to obtain the perfect wine and food pairing.

Rule #1 states that there are NO rules when matching your favorite wines with your beloved recipes, sure there are hints and popular, even “famous” matches, but ultimately the best match is what pleases your palate. It is truly personal preference. That said, here are some hints to help you determine what might be palate pleasing for you personally.

Flavor Interactions First let’s consider flavor interactions.

You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas. Between the combination of sensory uptakes from both your tongue and your mouth you are able to experience a vast array of flavor characteristics and nuances. As you begin to pair wines with foods, keep in mind that the flavors of the foods can both contradict and compliment wine selections, and both can be good. For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness while yielding some of its intrinsic sweetness, or when paired with a rich dessert like cheesecake the sweetness of the wine would likely mellow in flavor due to the overriding influence of the cheesecake.

Heavy vs. Light Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, most people seem to prefer heartier foods paired with fuller-bodied red wines and lighter fare to be complimented by more delicate white wines. Again, these are preference generalizations, a place to start and then experiment with your own combinations. Some tend to find it easier to remember red wines with red meats and white wines enhance white meats.

Other Factors to Consider Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic foods, like a Greek salad or lemon-based sauce work well with wines that share an acidic undertone (Pinot Grigio for example). While foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to compliment (for example an off-dry Riesling).

Whatever match you make with foods and wines, enjoy the adventure, and don’t get too caught up in the rumored regulations. Make a note of pairings you’ve enjoyed for future reference and keep mixing and matching to learn how each component offers influences, be they subtle or strong. http://wine.about.com/od/winebasic1/a/Pairwines.htm

 
 
  Indiana Wineries  
 

Whyte Horse Winery

1510 S. Airport Road

Monticello, IN 47960

 
 
  The charming lake resort community of Monticello, Indiana, is where you will find Whyte Horse Winery. With a tasting room set in a renovated 1886 farmhouse decorated with elegant wood and antiques and a modern processing and banquet facility, Whyte Horse is the result of vision and a passion for fine wines.

http://www.whytehorsewinery.com

 

  
 
 
 
  Wine Spotlight
Pinot Noir:

It's no secret that pinot noir is the most challenging of all grapes to grow. Thin-skinned and extremely sensitive to environmental factors – especially vineyard temperature, both constant and variable – pinot noir can give winemakers headaches more often than that flush feeling of undeniable success. The pinot noir is best suited to temperate, foggy, even downright cold appellations. It buds early and ripens early, and the longer the berries can hang on the vine before becoming too ripe the more complex the resulting wine. Pinot needs regular sun to ripen, yet too much heat and sun cause it to ripen before it has a chance to develop its full potential for flavor and aroma. Although difficult to grow successfully this grape produces some of the world's most magnificent wine.
US wine regions known for producing Pinot Noir are:

California

Russian River Valley

Central Coast

Santa Rita Hills

Monterey County/Santa LuciaHighlands

Carneros District of Napa and Sonoma

Anderson Valley

Livermore Valley

Oregon

Williamette Valley

http://www.thewinenews.com/augsep99/pinot.html