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kitchensqueen

Wine Wisdoms

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Today while listening to a podcast on food (I forget which one, it was hours ago) the host said "the heavier the food, the heavier the wine" in reference to making a good pairing.

Now this seems counter-intuitive to me (or at least not a hard-and-fast rule), but what do the oenophiles in the house think?

And what wine sayings/wisdoms has everyone else heard?

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A personal favorite, apparently about Bordeaux and said by the eminently quotable Anonymous:

The French drink them young, so a Socialist government won’t take them. The English drink them old, so they can show their friends cobwebs and dusty bottles. The American drink them exactly when they are ready, because they don’t know any better.

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"a barrel of wine can do more good than a church full of saints ".... Amen...

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"If it grows together, it goes together..."

Most definitely true. Think of all of the classic pairings and they are the wines and foods of the same areas. Muscadet and oysters. Sancerre and goat cheese. Tempranillo and Iberico ham. Prosecco and prosciutto and melon. And so on...

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"With wine in hand, one reaches the happy state - where men are wise, women beautiful; and even one's children begin to look promising." Anon.

Presumably the food tastes better as well. In vino veritas.

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I would probably base a food pairing on acidity, tannins and fruit .. as opposed to weight of the wine

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Today while listening to a podcast on food (I forget which one, it was hours ago) the host said "the heavier the food, the heavier the wine" in reference to making a good pairing. Now this seems counter-intuitive to me (or at least not a hard-and-fast rule), but what do the oenophiles in the house think?

It's a major consideration when I pair wine with food. The saying is only about the body and full flavor of a wine. If you paired a "lightweight" wine, like pinot grigio, with a heavy-duty grilled steak, the wine would be lost. So instead you pair a charred steak with a heavier wine like cabernet sauvignon or petite sirah. Or if you paired that cabernet sauvignon with sauteed scallops, the wine would overwhelm the delicate seafood. That's when you reach for the pinot grigio.

Why did you think this was counterintuitive?

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Today while listening to a podcast on food (I forget which one, it was hours ago) the host said "the heavier the food, the heavier the wine" in reference to making a good pairing. Now this seems counter-intuitive to me (or at least not a hard-and-fast rule), but what do the oenophiles in the house think?

It's a major consideration when I pair wine with food. The saying is only about the body and full flavor of a wine. If you paired a "lightweight" wine, like pinot grigio, with a heavy-duty grilled steak, the wine would be lost. So instead you pair a charred steak with a heavier wine like cabernet sauvignon or petite sirah. Or if you paired that cabernet sauvignon with sauteed scallops, the wine would overwhelm the delicate seafood. That's when you reach for the pinot grigio.

Why did you think this was counterintuitive?

Actually, the way you explain it makes perfect sense - maybe the word "heavy" just threw me off. I just had this impression of a heavy dinner with an equally heavy wine sitting with you like a ton of bricks... which didn't seem like a good post-dinner state of affairs! :-)

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"Wine only turns into alcohol if you let it sit" - Lucille Bluth, Arrested Development.

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