“Pairing Wine and Food Together”
Written by Joshua Luman
airing wine and food together should be fun. It should be adventurous, not arduous. And most important, it should be based upon the likes and dislikes of your own palate.
For decades the general public have been governed by a mundane and stifling set of laws used to guide food and wine matching. We have all heard the old clichés about combining fish and chicken with white wine and don’t you dare eat a steak without a huge red wine. But then again, most of you have also heard the old adage that some rules were just meant to be broken.
You don’t have to do something just because that’s the way it has always been done in the past. Challenge these outdated rules and yourself, and try to discover new and exciting ways to pair food and wine. Don’t be afraid to think outside the box and defy the old fashioned way of doing things.
The following take-out selections are from a few of our favorite casual dining destinations in the neighborhood. Hopefully the suggested wine pairings will illustrate the real fun that can be had mixing and matching food and wine. Each one describes a pairing using complimentary flavors and for the more adventurous, combining contrasting flavors. Hopefully you will also see that filet mignon and Chilean Sea Bass are not the only foods that deserve a good bottle of wine.
For the best pulled pork in town, Bluffton BBQ is the spot. Take home a couple pulled pork sandwiches and match their smoky goodness with a bottle of equally smoky Oregon Pinot Noir. The tangy barbecue sauce is ideal for the ripe, jammy fruits in the wine. At the other end of the spectrum, cork a bottle of Spanish rose and see how its bright acidity and hints of strawberry tame the richness of the pork.
Captain Woody’s is undisputedly home to the low country’s greatest grouper melt sandwich. A rich and creamy French Chardonnay is super compatible with the flaky fish, melted cheese and sautéed mushrooms. Or for a more rustic interpretation of food and wine pairing, try the grouper melt with an earthy flavored Spanish Tempranillo. While the mushrooms and wine share similar characteristics, the light fish and full bodied red will create a harmonious contrasting balancing act.
And for the best steak fajitas in Bluffton, visit Mi Tierras (have a margarita while you wait for takeout but switch to wine once at home!). The spice from the peppers and richness of the meat combine to make a perfect match with a big, bold Australian Shiraz. Or consider the sweetness of the caramelized onions and acidity of fresh tomatoes and lime paired with a German Gewürztraminer. Or on the other hand, try a nice sparkling Italian Prosecco. The effervescence and minerality will cut right through the heat to provide a refreshing finish.
Remember, find wine that YOU love, and drink plenty of it!
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