Wine in Food and Wine Pairing

Before I get to the good stuff, the meat of food and wine pairing, I would like to make some notes on wine. The thought of food and wine pairing is often an after thought or a convenience. Commonly it’s what we have on hand that will go best with what we are serving. Like wine and cheese, such a classic pairing, but as I’ve learned when I dive into wine and cheese pairing some wines and cheeses really don’t do each other justice. However, thoughtful pairings will melodically draw out subtle nuances in the other. As we discuss pairing food and wine we must think about both. I am a bit biased about the wine, given my livelihood. There are so many choices with wine and so many experiences that involve wine that make it difficult to begin. I have chosen to start with what seems natural to me, The Season. During the late summer I choose wines that will pair well with what is fresh in the garden, ripe at the farmers market, and too beautiful to resist.  For, it’s my love of food that has really made me fall in love with wine. Much of what I am drinking now in late summer season are beautiful whites, some Rose and very fresh reds. I have been enjoying Viognier on a hot weekend after a long day of chores around the house and I’ve been drinking Pinot Noir as the cool air begins to fall to the evening ground around me enjoying dinner near the lawn. I think choosing wines that will go well with fresh food that takes minimal time out of our busy summer day to prepare is the best place to start this time of year. I recommend that you find a few wines that you enjoy with fresh salads, grilled burgers and meats, and other fresh ingredients. Wines that I’m thinking about pairing this month: Rhone whites and blends, Rhone Rose, Sauvignon blanc, Grenache and Grenache based blends, Mourvedre, and Pinot Noir.