December 16, 2016
Pairing with tricky food styles doesn't have to put a halt to a great food and wine experience. Here are some tricky foods and pairing ideas to help you put wine and food together like a pro.
Horseradish and Wasabi
These are both so spicy that it is hard for the wine to be able to show you any flavours. If used in small amounts they are not a problem, but if you really love these you might want to stay with an ale or lager for your dish that will work better.
Ice cream and wine can work together you just have to remember that ice cream will numb your taste buds. Try to pick wines that are sweeter and have a heavier weight. There is a classic ice cream dish from Spain of taking vanilla ice cream and creating a hole in the centre and pouring deliciously sweet and rich Pedro Ximenez wine directly into it. You might want to try this with any sweet wine on your ice cream – fruit wines work great.
Asparagus and Artichokes
The chemical makeup of these vegetables can make most wines taste sweet. Pick a wine with high acidity to fend off the sweet flavours that these foods create. Sauvignon blanc can be one of the best styles for these foods.
Have more questions? Ask our Sommeliers here.
ARGENTINA AND ALBERTA: KINDRED COWBOY SPIRITS
This week, Canadians will celebrate the 150th anniversary of our dominion formation, when the country established its confederation in 1867.
As the end of our journey exploring Canada’s bounty of alcoholic beverages draws near, we want to go out with a splash. So let’s look at...