When it comes to matching foods and wines, it’s not so much about white with white, red with red. It’s more about how the food is prepared and tastes. It is about guidelines, personal experience, individual taste and common sense. Add a few facts about how certain foods affect a wine, and you’ve opened up your choice to the wines of the world.
For instance, fatty foods need wines with higher acidity to cut through the fat and get to the flavor. South African Sauvignon Blanc, Spanish Albariño and the Loire’s Muscadet are good choices. Spicy foods exaggerate the tannin in a wine, so stay away from big reds. Instead, go for fruity or off-dry wines such as Riesling from Germany, Alsace or New York State; Chenin Blanc from France or South Africa; or Austria’s Grüner Veltlinter.
On the other hand, high-protein foods (meats, fowl) do well with high-tannin reds. The protein softens those tannins and brings out the wine’s flavors. Think Cabernet Sauvignon, Rioja, Brunello and Barolo. Salty foods emphasize the alcohol in wine, so pour one with lower alcohol such as Prosecco or California sparkling wine.
And what about that Thanksgiving turkey? Instead of a white-meat/dark-meat dilemma, think about the stuffing. A traditional bread and sausage stuffing would welcome Chardonnay or Viognier, among whites. For a red, go to Zinfandel, Côte du Rhône or a Cabernet Sauvignon from Bordeaux, California or Chile. Add truffles to the stuffing and open a Burgundy. And I know a number of wine-wise people who save their best vintage, fuller-bodied Champagne such as Bollinger to toast the bird.
Then there’s the pumpkin pie. One truism about wine with dessert is that the food should not be sweeter than the wine. They compete with each other and if dessert wins, the wine is neutralized. If you want wine with pumpkin pie, make it an off-dry or slightly sweet and full-bodied one; some Gewürztraminers fit the bill. What I like to do is enjoy the pie, take a breather, then enjoy the wine. Two desserts, two delights, each offering its all.
Banyan Tree Group recently announced its first-ever expansion into Japan with five new properties across four concepts. The hospitality group’s partnership with Wealth Management Group saw Dhawa Yura and Garrya Nijo Castle launch in June, with two more properties slated to open now through 2026. Another partnership with Terraform Capital sees plans to build Cassia, a property in the ski resort of Niseko.
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First opened in 1742 by George William Wilton, a seller of oysters, shrimp and cockles near Haymarket in London, Wiltons continued drawing diners with its delicious food for more than two centuries. This summer, Wiltons celebrates its 280th birthday and its place as one of London’s most beloved fine-dining establishments with a unique dining experience.
PONANT recently announced a new collaboration with Smithsonian Journeys for a series of co-branded sailings for 2023. Led by two Smithsonian Journeys experts, such as an art historian, solar astrophysicist or international relations expert, the 21 itineraries seek to deepen travelers’ immersion and knowledge of different destinations.
In honor of its 20th anniversary, Four Seasons Hotel Prague celebrates the beauty and eternity of this historic city with a limited-time stay offer. The Eternal Beauty offer includes a stay in one of the Premier River rooms, which boasts unique views of Prague, a limousine transfer and breakfast.