The 5 Worst Wine and Food Pairings. To Avoid Absolutely !
The food pairing we go for can depend on a variety of reasons, but the most prevalent choice is driven by familiarity and peer recommendation. In other words, we enjoy what our friends enjoy as well as what we have become used to over time.
However, health concerns can also be a moderating factor so that some wine and food pairing are off-limits. This article will outline how to avoid the 5 worst wine and food pairings
1.Moscato with Short Ribs
Moscato wines are made from the Muscat grapes and come either in red or white variants.
This dessert delight has a light sweet bubbly version coming from Italy and known as the Moscato d’Asti. But all Muscat wines can be identified by the similar flavors they exude: very fruity and exuberantly floral.
To combine the Moscato with short ribs is a disaster that knows no pleasure!
The delicate flavors of the wine get lost in the ribs so that you will wonder what is it you have in your mouth as a result of the awkward taste.
This mismatch is likely to happen in a restaurant where little consideration goes into what you are ordering. Always consider the menu and be sure how your match will go along. Ask for the chef’s input and don’t pick blindly.
2.Chocolate Cake with Red Wine
Red wine has an allure, and for people who have identified it is usefulness for cardio-vascular health, they might make a choice of this drink an everyday pick.
However, you need to pay attention to the fact that the chocolate content in the cake will have an overwhelming effect on the tannic base of your wine and diminish its taste.
Chocolate surely comes with lots of health benefits as it buzzes with anti-oxidants and helps to boost your feel-good sensation. However, to combine it with red wine is a terrible choice.
Consider a glass of port instead and go for the tiny measure.
3.Ice Cream with Chardonnay
Chardonnay is used for white wine production but it is a green grape breed that is found in many wine-producing ccountries. Chardonnay can give you that woozy feel from its aged oak version.
How ripe your chardonnay is before making it into wine determines the taste and specific version.
Irrespective of the slant of chardonnay, once you have it combined with ice cream, a mismatch takes place.
While the thought of this combination might appear romantic, you can be sure that the outcome is definitely off the radar for the most desired pairings.
Rather consider a small dose of white dessert wine like a Sauternes (botrytis wine from Bordeaux region, France), and you should be pleased with the combination and outcome.
4.Lasagna with Burgundy
You can be sure of a splash of acidity in this wine and when combined with the components of Lasagna, you have an over-the-top acidic blend.
Your Lasagna is incomplete without tomato sauce, cheese, salt, pepper and basil, depending on the recipe. In any way, you have an over-kill of acidity in the mix and this is definitely one of the worst wine and food parings to ever to think of and eat.
5.Lemon Tart with Viognier
The unoaked versions have more floral accent and richer tropical fruit slants as well as a recognizable rather tannic taste on the finish for a white wine. It has accents of mango, honeysuckle, and tangerine as well as others with clove and nutmeg finish. Although rich and fruity, the taste is generally dry and will leave an oily feel on your tongue.
To get the best of pairing, think of foods that are low on acidity and less audacious. Any meal that heightens the fruit flavors and obvious creaminess will be poor to taste.
The lemon tart certainly comes often with a pastry shell but is filled with lemon custard and baked. The lemon gets extracted using a masticating juicer for best outcomes but to add it to Viognier is to deepen the acid flavors and it is clearly one of the worst wine and food pairings to come across.
What to Consider for best food pairings
The best bet for food and wine pairings is to consider the components in the wine and food so that you can end up with a complementary outcome. Often, to make this work, you need to take a look at such components as:
The saltiness in any food gets an even match in characteristic sweetness. Foods with high saltiness will go along with wines that have noticeable acidity and low tannins.
Tannins are present in the skins of grapes and the stalk that is mostly used for red wine production. To get a wine low in tannins, a white wine might be a better bet. You are likely to pucker in your gums when you drink tannin wines.
To do a match of food and wines, make sure that the wine is sweeter and this will be a worthy foil for typically rich foods.
Except if you are consuming fatty foods, highly acidic wines will be a bad match. Wines from cool climates have higher acidity than the ones from warm climates.
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|My name is Kristin, and I’m a housewife with big love for cooking. When I’m not bringing on the Food Network and attempting to become America’s Next Top Chef, I’m browsing online for unique recipes to awe my friends with. Now I ‘m a founder and main editor for Taste Insight, my blog about nutrition and vegetarian food!