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From Barbara's Kitchen Looking for something to pair with wine? Trust what you like

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Posted: Friday, April 26, 2013 7:37 am

Dear Barbara: What would be a good food match for a really outstanding, velvety Zinfandel? — Sophie from Lockeford

Dear Sophie: I’m a believer that you should drink what you like, not what someone says you should drink. I know there is some truth in saying that some wines can overpower your food, or are so light that the heavier food takes over, but I have never really gotten into wine pairing. There is something to be said, however, about pairing a fine Port with chocolate and a good Cabernet with a great steak!

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Welcome to the discussion.

1 comment:

  • Ted Lauchland posted at 2:35 pm on Tue, Apr 30, 2013.

    Ted Lauchland Posts: 261

    Zinfandel has many different approaches. White Zin offers a light summer refresh. Different vineyards as different winemakers finish their reds with their own unique flavors. Oaks and age do as well.

    I find that finished in French Oak offers a rich delicate carmel nose that changes the fruit to stand in with other delicate flavors.Finished in American Oak however raises up the fruit and brings it forward in strong cherry or other flavors depending on the vineyard the fruit originated from. Sometimes blackberry comes forward. With it not originally considered a spice type wine even though pepper may be there depending upon the temperature at which it is served it's diverseness stands not only in the spiced meat department but also in the desert category.

    My French oak wine disappeared when paired with a dark chocolate flourless cake (almost a tort) my wife makes. My American oak however stood and flattered the trial with a third flavor as a chocolate / cherry combo would with a slight pepper to liven the already tannin laced chocolate flood of sensations. If you like chocolate this is the way to do it.

    Velvety? Trying out different pairings is where the fun starts.



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