General Question

Dog's avatar

What kinds of wine would be the best paired with these different foods?

Asked by Dog (24827points) February 25th, 2010

For a series of paintings I am creating I really need to know the best kind and possibly brand of wine to accompany:

Cheese such as Gouda
Fresh fruit such as grapes, pears

Please do not say “Boones” or “Thunderbird” or other wines that are not perceived as expensive as this is not helpful.

I really would appreciate the help pairing the wine with these dishes. If I am going to take the time to complete the work I would prefer it be a painting of a culinary masterpiece.


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8 Answers

njnyjobs's avatar

Food & wine pairing can be as simple or as complex as you would like. The idea is try and blend the flavor components of the wine and those of the food. Typically more heavy foods such as steak, pair well with bold wines like Cabernet Sauvignon. Lighter foods like sea bass therefore, might make a great pairing with Sauvignon Blanc. Most people generalize the notion of red wine with steak and white wine with fish.

A food’s preparation also makes a difference in the wine you pair. For example, a robust fish like swordfish, prepared in a rich sauce can be a nice pairing with a light red like a Pinot Noir. on the other hand, the same swordfish in a lemon, butter sauce could be a nice match with Chardonnay. You may also find that your tastebuds will not agree with opinions of other people with regards to food pairing. . .. best thing to do is experiment with various combinations and find what works well for you.

Adirondackwannabe's avatar

Pinots and Reislings came to mind. A Pinot Grigio would go with everything but caviar, but a light Pinot Noir might be a good choice.

marinelife's avatar

This site recommends Albarino wine from Spain with lobster.

“Aged mellow cheeses such as Parmigiano and Gouda with older, robust wines such as Cabernet Sauvignon and Zinfandel” Source

Champagne is traditionally paired with caviar.

For the pears and grapes, a Riesling.

lonelydragon's avatar

I don’t know about the seafood aspects, but gouda would pair well with a sweet wine that would contrast with the salty, savory cheese. Personally, I prefer Castello del Poggio Moscato with cheeses.

As for the fruit, I once attended a nice champagne brunch where Verdi Bosca was served with grapes, melon, and cantelope slices. It tasted pretty good.

Btw, why do you object to less expensive wines? I’ll agree with you that Boones Farm does not taste like wine at all, but there are plenty of low-priced wines that are still pleasing to the palate. John Cleese hosted a wine documentary in which a group of partygoers were subject to a blind taste test in which they had to distinguish between a $100 wine and a $5–10 wine. Quite a few people couldn’t tell the difference.

breedmitch's avatar

Marina, you make me proud.
Right on the money.

marinelife's avatar

@breedmitch (Bowing) That is high praise indeed coming from you, kind sir.

Dog's avatar

Thank you all! I really appreciate the information!

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