photo from dharmabumx on Flickr
Does that ever happen to you? Happens to me all the time. My protein of choice seems to call for white, but I really want a glass of deep, satisfying red wine. Well, most often I say “The heck with it.” and have what I want. As I’ve said, ad nauseum, most wines and foods taste pretty good together and it’s silly to worry about pairing.
But, the fact is, if you haven’t actually cooked the protein yet, there are bridge builders you can use to make a better match.
You could use a pork chop as an example – or chicken breast – or even a piece of sword fish or halibut.
My favorite bridge builders?
Grill it! Those blackened, crusty grill marks can pull the dish into the red wine column. The grilled flavor loves tannin and makes the oak pop. Still not quite right? Add salt and lemon juice (thank you Tim Hanni.) Continue reading
The Tasting Group 