In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines. She also reviews the wine list of Quality Meat Steakhouse, a restaurant renowned for serving the finest steaks and cuts of meat in NYC.
If you are looking for a robust cabernet sauvignon to pair well with the Bone-In Dry-Aged Prime Sirloin, consider the reasonably-priced Post & Beam by Far Niente, 2020 Cabernet Sauvignon from the Napa Valley. It is the heavy presence of tannins in cabernet sauvignon that make it such an excellent match with a rare cut. The effect of tannins is in the texture, not the taste. Just as a strong cup of tea heavy with tannins makes the mouth feel dry, a heavy tannin wine is best to cut through fat.
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At Quality Meat Steakhouse, the 15-page wine list provides a wide variety of types, styles, and vintages of wine with a vast array of tasting notes and subtle differences.
With so many choices, how do you make a wise, and informed choice of wine to pair with your food. It can take years to understand which wines pair well with what foods. Luckily, that’s where a certified sommelier can help you. This is their area of expertise and experience, so why not take advantage of it and ask for their advice? For instance, if choosing the Fresh Cracked Lobster the Caposaldo, Pinot Grigio, Veneto, 2020 would be a wise choice. Dry white wines generally work better with shellfish because the shellfish is slightly sweet and mild, a crisp dry white helps accentuate the flavors without adding to the sweetness, much like a twist of lemon adds just a nice amount of acidity to help balance the fats and sugars.
If you don’t have a sommelier by your side, these simple rules on pairing wine with food will help you decide what to choose.
- When it comes to acidity, the wine should be more acidic than the food.
- Likewise, the wine should be sweeter than the food.
- Choose wine and food that are comparable in flavor.
- Bold, tannin-heavy red wines pair best with heavier, red meats
- Crisp, dry white wines pair best with light-intensity meats
- Bitter wines, tannin-rich wines are best balanced with fat.
- When eating sauce-rich foods, pair the wine to the sauce, not the meat
If you want to hear more about the wine list at Quality Meat Steakhouse, check out the CorkRules wine review podcast where Grace identifies the notable wines from Bordeaux, points out the best-value wines on the list, and shares a little knowledge on the wine and moonshine history in the States.
This article originally appeared on CorkRules.com and was syndicated by MediaFeed.org.
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