On Saturday, April 14 Abbott’s Grill partnered with Oak Creek Wine & Spirits to host one of their famous wine tasting events. Wine connoisseurs at Abbott’s served 5 courses accompanied with 5 amazing wines.
Abbott’s chefs prepared ceviche with mussels and calamari paired with Arca Nova Vinho Verde, Vegetable Samosa with Dr. Loosen Riesling, Lemon and Rose Water Sorbet accompanied by Toad Hollow Rose of Pinot Noir, Venison Sauerbraten with Red Cabbaged paired with Fess Parker Frontier Red and Duck Pizza with Gorgonzola Cheese with Graham Beck Cabernet Sauvignon. Each wine was provided by Oak Creek Wines and Spirits.
Tips for wine and food pairing from the experts at Abbott’s Grill:
1. Understand why certain pairings work, and take your cues from that advice. For example, most people will pair a big steak with a big Cabernet. This works because the tannins in the Cab cut through the fat in the steak. Another way this works is by using acidic tastes. If you’re serving heavy cheeses or a dish with a creamy sauce, try a more acidic white like Sauvignon Blanc to cut through the creaminess.
2. Figure out what the most dominant flavor is in the dish, and choose your wine pairing based on that. For example, if you’re serving a beef carpaccio with a lemon vinaigrette and asparagus salad, focus on the brightness and acidity of the lemon vinaigrette, rather than the flavor of the beef.
3. Don’t try to fight spicy foods with big heavy wines; instead try a lighter, lower alcohol, bubbly or even slightly sweet wine. Try a sweeter Riesling or even Champagne with spicy Thai dishes.
4. For dessert, if you’re serving something sweet, make sure that the wine is as sweet if not sweeter. A dry wine will taste even drier, if not bitter, when paired with something sweet. Sauternes are great for desserts, as well as Ice Wines and Port.
5. Forget all the old rules about “white with fish, red with red meat.” Wine pairing is all about what you enjoy, so if you like the wine and you think it works, don’t let anyone stop you. Plus, there’s a lot of grey area with fish especially some heavier, meatier fishes like salmon, halibut and tuna work great with lighter reds like Pinot Noir. Plus, remember that it’s also important to think about how it’s being prepared and what other flavors are in the sauces and accompaniments.
Most importantly, have fun and serve what you like!