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| Easy Tips for Wine Pairings
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| When planning your next gathering, remember these rules of thumb for sublime food and wine selections |
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This appetizer, miniature chive pancakes topped with rainbow trout caviar and crème fraîche, complemented the Billecart-Salmon rosé Champagne.
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A lobster salad of mixed greens, avocado, tomato, and tamales was accompanied by Lewis Cellars Chardonnay, Sonoma 2002.
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by the editors of
Southern Accents
Photos by Jim Franco
Stephen and Inez Ribustello, the wine-savvy couple behind On the Square restaurant in Tarboro, North Carolina, recently collaborated with D.C. designer Deborah Winsor on the offerings at a creative dinner party. The Ribustellos suggest these guidelines for pairing food and wine.
· There is a wine for every flavor. Do not be afraid to try
something exotic with the menu (like the Guinness-flavored mousse dessert listed
below) because you don't think there is a wine out there to match. You can always
find something delicious to complement any dish. · Spicy food loves semi-sweet wine. "That's why we paired
the oysters and chipotle aioli with the Alsatian Pinot Gris," says Inez. · Sparkling wine or Champagne is very food-friendly. Do not
be afraid to pair food with bubbly -- it is often the most successful match. · Use common sense when matching. Since lobster loves butter,
a rich, buttery, toasty Chardonnay is great; fish loves lemon, so pair it with
a citrusy Sauvignon Blanc; lamb loves mint and spice, so try a meritage from
St. Emilion or Cabernet Franc from the Loire Valley. · Do not be afraid to ask your local wine store for help. "That
is why we live," says Inez. "We love to give advice and to help find
the perfect match for you and your guests."
| MENU AND PAIRINGS FROM THE WINSOR DINNER PARTY |
| DISH |
PAIRING |
| Appetizer: "Pancakes &
Eggs" (chive pancakes, North Carolina rainbow trout caviar, crème fraîche) |
Billecart-Salmon "Cuvee Elisabeth,"
1997 |
| First course: Lobster salad (organic
baby greens, avocado, tomato, chile oil, tamale) |
Lewis Cellars Chardonnay, Sonoma 2002 |
| Second course: Fried oysters (sweet
corn pudding, chipotle aioli, sage) |
Domaine Zind Humbrecht Pinot Gris "Rangen
de Thann," Alsace 2001 |
| Main course: Petit Kobe filet (truffled
carrot puree, Vidalia onion ring) |
Rudd Estate Red, Napa 2001 |
| Dessert: "Chips & Beer"
(Guinness-chocolate mousse, white chocolate tortilla) |
Olivares Dulce de Monastrell, Jumilla
2000 |
RESOURCES: On the Square, 252/823-8268, onthesquarenc.com.
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