There's a basic guideline when pairing wine and food: Choose a wine that is from the exact same place as the fresh food is from. It's simple to see why people would follow this gotten knowledge. What grows together fits, and chefs of lunch cafe restaurants and winemakers are totally knowledgeable with each others' local items. However exactly what about when that's not the case?
Some regional foods just go best with wine from various areas. Matching does not have to be complicated; however it likewise does not need to follow guidelines and tradition-- particularly in a global economy. In the end, the very best pairing is the pairing you are most happy with. But try these pairings and you'll immediately understand what you're more than likely to be delighted with. Take pleasure in! California burger with Left Bank Bordeaux Of all the burgers in the land, the California hamburger reigns supreme. Sure, McDonalds was born in California, however the California cheeseburger is a lot more than that (although, if you're into the take home meals you can get from McDonalds, we've got you covered there, too). Keep away from Napa wine whether your California burger suggests a Double at In-N-Out, or a thick, grass-fed burger topped with American cheese and avocado. Rather, get a youngish bottle from the Left Bank of Bordeaux. It's a Cabernet Sauvignon-dominant blend with high tannins that typically has less oak than its California equivalents. Coq au vin with Austrian Zweigelt In some circles it can be thought about blasphemy of the greatest degree to recommend that coq au vin-- a traditional French prepared meals with wine-braised chicken, mushrooms, pearl onions, and bacon-- opt for anything aside from French wine. Zweigelt may change people's minds. It's an Austrian red wine with high level of acidity and a comparable body to a Pinot Noir. Fettuccine Alfredo with a Glass of New Zealand Sauvignon Blanc Originally from Italy, Fettuccine Alfredo has actually ended up being so Americanized that pairing it with either a California Chardonnay or an Italian Pinot Gris would be cheating for this list. Combine it rather with a New Zealand Sauvignon Blanc. It's intense, acidic, and typically grassy, which is much different from buttery Chardonnay. It's likewise simply different enough from zippy pinot Gris that you'll wonder why you ever stuck to drinking Italian wine while consuming Italian food. Paella with rosé from southern France Paella can be whatever the chef desires. It's a Spanish dish made with rice, seafood, spices, veggies, and whatever the individual behind the range wants. Yet it does not need a master class in wine pairing to find something delicious to drink along with it. Combine it with a rosé from Provence, one of the most well-known French rosé-producing areas. The dry, crisp flavour profile cleans your palate with each bite while still letting the tastes of Spain shine through. Fried chicken sandwich with Champagne Fried chicken sandwiches come in lots of sizes and shapes. Whether you prefer your fast food classic like Chick-fil-A, a fast casual joint that's a little bit more high end, or something expensive and prepared from ingredients from a fresh food store, they all have something the same: They all go great with Champagne. And I indicate genuine Champagne-- none of this "California Champagne" will do. Sure, a Spanish Cava or Italian Prosecco may taste scrumptious as well; however nothing will clean your taste buds and set you up for success-- no matter what type of fried chicken sandwich-- rather like a timeless French Champagne.
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