ArborShire Enterprises, Ltd. Hartford City News Times, 12/13/13
Downhour’s passions are quite ‘intoxicating’ - part 1
… Downhour - Part 2
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ArborShire - Wine Pairing - Desserts
The number one rule with food and wine pairing is that you may drink what you like – always!  
That said, the following are just guidelines.
Muncie Star Press, 1/19/2014
The Downhours Run a 'Personal Winery'
Vegetables
Many vegetables come across as sweet because of natural sugars and some
people prefer to balance that with a dry wine.  Other people like to complement
the sweetness with a fruity wine.  The point behind pairing food and wine is to
elevate them to something better than either is alone. There is no simple
answer with vegetable/wine pairing but you can make just about any dish wine
friendly if you season it with wine friendly ingredients such as shallots, garlic,
thyme and olive oil.  Roasting or grilling vegetables also makes them more
wine friendly.

Most whites work well with veggies, especially brighter, non-oaky wines such
as
Chardonnay, Chenin Blanc, Gewurztraminer, Pinot Grigio, Riesling,
Sauvignon Blanc
and Sparkling Wine.

Lighter, softer reds that tend toward either spicy or fruity also work well –
Chianti, Merlot, Pinot Noir, Shiraz and especially Zinfandel.

Focusing on how the vegetable is prepared is more helpful in pairing with wine.
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