Wine enthusiasts are often quite savvy about which wines pair well with a variety of foods. But here are two things that, according to culinary experts and authors Karen Page and Andrew Dornenburg, many people don’t know.
Most people think that only white wine goes with fish, but stronger-flavored fish, including salmon and tuna, pair even better with a light-bodied red, such as pinot noir. Grilled fish — because of the strong smoky flavor from the grilling — goes nicely with pinot noir as well.
Another thing many people don’t realize is that deep-fat-fried fish, as in fish-and-chips, pairs best with a sparkling white wine, whether champagne, Spanish cava or Italian prosecco. These bubbly wines are wonderfully refreshing with fried food.
Summer is upon us and salads created with fresh vegetables and fruits are a favorite seasonal fare. But many salad dressings contain vinegar, and the acid in vinegar can clash with wine. Is there any wine that pairs well with vinegar dressings? Here’s a tip from Karen Page and Andrew Dornenburg, authors of “What to Drink with What You Eat.”
Many restaurants serve salads dressed with verjus (the juice of unripe fruit, such as grapes or apples) rather than vinaigrette to avoid this problem, or they’ll add wine-friendly ingredients, such as meats, cheeses or nuts to help the pairing. If you must pair a wine with a vinegary dish, select a high-acid wine — for example, Sauvignon blanc or, if you want a red wine, a chianti.