Tag: food pairing

The best pairings for smoked salmon

gourmet, food pairing, wine, vodka, whisky, white wine TAGS:undefined

When we think of food pairing possibilities for salmon our first option’s usually white wine or champagne. However, there are many other possible pairings for this tasty and soft fish. Whether wine, beer or spirits, there is a wide range of drinks: it is just a matter of putting aside traditions and try something new and different.

Wines

  • Sancerre, Pouilly-Fumé and other Sauvignon from the Loire: these wines are known for their dry minerals, with delicate flavours of gooseberry that are perfect for smoked salmon. Other Sauvignons can also work as long as they are not too “herbal”.
  • Chablis: young Chablis’ work better since they have a clean freshness and just the right amount of acidity to counteract the salmon’s greasiness. Chardonnays also go well with hot smoked salmon.
  • Riesling: young German Riesling wines like Kabinett with their intense flavours of green apple combine especially well. Young Alsace wines and Australian Rieslings are also a good choice for this dish.
  • Gewürztraminer: Gewürztraminer and smoked salmon make an excellent couple. Just give this two a shot.
  • Dry sherry. If you like dry sherry, this might be your best choice. The sherry’s salty and spicy taste is perfect as long as it is served cold and directly after the bottle was opened.

 TAGS:Grand Regnard Chablis 2013Grand Regnard Chablis 2013

Grand Regnard Chablis 2013: a white wine with Chablis DO with the best bunches of chardonnay from the 2013 vintage and with an alcohol content of 12º.

 

Beers and spirits

  • Czech or German pilsner beer: the freshness and slight bitterness of pilsner is just the thing to serve with your dish of smoked salmon.
  • Weissbier, Witbier or wheat beer: the ‘white’ beers go with most types of seafood in addition to smoked fish. An excellent option that will go great with your meals.
  • Malt Whisky: it may not be the first thing on your mind thinking of smoked salmon but it makes for an excellent choice. Choose a light malt whisky if the taste of salmon is soft or an Islay whisky if it’s stronger.
  • Aquavit: this is an aromatic spirit from the Nordic countries and a very original option to enjoy with salmon. Its dill and cilantro aromas make it a perfect partner for the fish’s taste.
  • Vodka: good cold Polish vodka can work just fine. With this combination, you get to give an unexpected twist to your evening dining.

 TAGS:Absolut Electrik SilverAbsolut Electrik Silver

Absolut Electrik Silver: a vodka from distillery The Absolut Company from Sweden. 

How to pair Mexican food?

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Mexican food is rich in spicy flavours and thus it is not easy to pair it. So much so that some people say it’s not possible pairing it with flatter drinks such as water, lager beer or even milk.

However, there are those who argue that it is possible to perform this complex pairing, so that today we want to share with you some tips to achieve this, taking into account also the two most common ways of pairing:

  • By combination: the one in which the flavours of wine and foods similar; this combination enhances the flavours on the palate.
  • By contrast: this method is used when serving together intensely flavoured wines and foods of less intensity or vice versa. This contrast allows to highlight the characteristics of the and drink through differentiation.

According to the National Association of Winemakers, “In Mexican food we assume that it is much spice consuming and, in small doses, it gives exotism to the dish, but in large amounts it numb the palate and leaves it insensitive, making wine to change its taste apparently. Only the very structured and complex red wines in terms of aromas endure the spicy load of the dish”.

Given these considerations, from the same National Association of Winemakers they suggest the following possible pairings of wine and Mexican food.

Viognier: Ideal to pair with shrimp broth, chicken, fish, noodle soup, lime soup, mince with peas and dogfish pies.

 TAGS:Vallegarcia Viognier 2011Vallegarcia Viognier 2011

Vallegarcia Viognier 2011: a white wine from VT Castilla made with viognier of 2011 and with an alcoholic strength of 14º.

 

 

Chasselas: Suggested to accompany “cochinita pibil”, frog legs and stewed roe.

 TAGS:Vinzel Chasselas 1990Vinzel Chasselas 1990

Vinzel Chasselas 1990: a white wine with Canton de Vaud DO with a blend based on chasselas of 1990.

 

 

Sauvignon Blanc: The perfect companion for pozole, “picadas veracruzanas”, quesadillas, white rice, Aztec soup, tlalpeño broth, mushroom cream, stuffed turkey, stewed roe, “vuelve a la vida” and Mexican eggs.

Chardonnay: Combine it with pozole, enfrijoladas, quesadillas, corn tamales, seafood volovanes, Aztec soup, mushroom cream, barbecue, mole poblano, stuffed turkey, “empapelado” fish, stewed roe and “vuelve a la vida”.

 TAGS:Sumarroca Chardonnay 2014Sumarroca Chardonnay 2014

Sumarroca Chardonnay 2014: a white wine Penedes with chardonnay of 2014 and presents an alcohol content of 12.5º.

 

 

Chenin Blanc: Serve it with green chilaquiles, baked chilaquiles or “ranchero” eggs.

 TAGS:K-Naia 2012K-Naia 2012

K-Naia 2012: a white wine from Rueda based on the best of viura and verdejo from 2012 and has an alcohol content of 13º.

 

 

Sémillon: This is the quintessential companion of “picadas veracruzanas”.

 TAGS:Taleia 2013Taleia 2013

Taleia 2013: a wine white with DO Costers del Segre produced with sauvignon blanc and sémillon from the 2013 vintage and 13.5º of alcohol strength.

 

 

Riesling: To pair with green chilaquiles, lime soup or “pámpano a la campechana”.

 TAGS:Ekam 2012Ekam 2012

Ekam 2012: a white wine from Costers del Segre DO of Castell d’Encús cellar with the best bunches of 2012 riesling and albariño.

 

 

Colombard: Drink it with baked chilaquiles.

Tempranillo: Serve it with enfrijoladas, squids in their ink, “coditos” salad or steak with onions.

 TAGS:Tariquet Classic 2014Tariquet Classic 2014

Tariquet Classic 2014

 

 

Pinot Noir: Pairing for Veracruz panuchos and pork loin with prunes.

 TAGS:Sumarroca Pinot Noir 2013Sumarroca Pinot Noir 2013

Sumarroca Pinot Noir 2013: a rosé wine of the Penedes DO made with pinot noir of 2013.

 

 

Nebbiolo: partner of the famous stuffed chiles, Veracruz panuchos, quesadillas, chicken tinga and Veracruz fish.

 TAGS:La Spinetta Langhe Nebbiolo 2011La Spinetta Langhe Nebbiolo 2011

La Spinetta Langhe Nebbiolo 2011: a red wine from Langhe Nebbiolo produced with nebbiolo from the 2011 vintage.

 

 

Merlot: For red enchiladas, quesadillas, pork loin with prunes, Veracruz fish and Mexican zucchini.

 TAGS:Enate Cabernet Sauvignon Merlot 2011Enate Cabernet Sauvignon Merlot 2011

Enate Cabernet Sauvignon Merlot 2011: is a Somontano from the Enate cellar based on merlot and cabernet sauvignon of 2011 and with an alcohol proof of 13.5º.

 

 

Cabernet Sauvignon: Combine it with pambazos, red enchiladas, quesadillas, barbecue, beef meatballs, goatling, tampiqueña steak, veal cutlets, mole poblano, roast venison, squids in their ink, Veracruz fish and romeritos.

 TAGS:Château Lynch-Moussas 2010Château Lynch-Moussas 2010

Château Lynch-Moussas 2010: a red wine Pauillac which blend contains merlot and cabernet sauvignon of 2010 and with 13.5º of alcohol content.

 

 

 TAGS:Capellans Trepat Negra Conca de BarberaCapellans Trepat Negra Conca de Barbera

Capellans Trepat Negra Conca de Barbera: a red wine with Spain DO of the best of barbera grapes. According to Uvinum users the valuation of Capellans Trepat Negra Conca de Barbera is 4 points on 5.

 

 

Cabernet Franc: For Monterrey machaca and tampiqueña steak.

 TAGS:Hello World Cabernet Franc 2014Hello World Cabernet Franc 2014

Hello World Cabernet Franc 2014: a red wine from Uclés DO of Finca La Estacada cellar based on cabernet franc of 2014.

 

 

Zinfandel: For Monterrey machaca and supreme chicken salad.

 TAGS:Parducci Small Lot Blend Zinfandel 2010Parducci Small Lot Blend Zinfandel 2010

Parducci Small Lot Blend Zinfandel 2010: a wine red with the California DO vinified with zinfandel from 2010 and 14.5º of volume of alcohol.

 

 

Syrah: Partner of pork loin with prunes.

 TAGS:Finca Antigua Syrah 2011Finca Antigua Syrah 2011

Finca Antigua Syrah 2011: a red wine with La Mancha DO produced with syrah from the 2011 vintage.

 

 

Malbec: To serve with pipián enchiladas, Veracruz panuchos and Monterrey machaca.

 TAGS:La Consulta Malbec 2013La Consulta Malbec 2013

La Consulta Malbec 2013: a red wine from this DO: Mendoza with the best bunches of malbec from the 2013 vintage and has an alcohol content of 13.5º.

 

 

Petit Syrah: Serve it with pipián enchiladas.

Petit Verdot: Serve it with goatling.

 TAGS:Finca Antigua Petit Verdot 2009Finca Antigua Petit Verdot 2009

Finca Antigua Petit Verdot 2009: a red wine with La Mancha DO with petit verdot of 2009 and has an alcohol content of 14º.

 

 

Ruby Cabernet: Another option to serve with goatling.

 TAGS:Mcgregor Ruby Cabernet 2010Mcgregor Ruby Cabernet 2010

Mcgregor Ruby Cabernet 2010: a red wine from this DO: Breede River Valley made with 2010 grapes and with an alcohol content of 13.5º.

 

 

Sparkling Wine: Partner for pozole, stuffed chiles, enfrijoladas, quesadillas, corn tamales, seafood volovanes, lime soup, mushroom cream, barbecue, mole poblano, stuffed turkey, pejelagarto in chirmol, crab chilpachole, stewed roe, “vuelve a la vida” and Mexican eggs.

 TAGS:Juvé y Camps Cinta Púrpura BrutJuvé y Camps Cinta Púrpura Brut

Juvé y Camps Cinta Púrpura Brut: a sparkling wine Cava of the best of xarel·lo and parellada grapes and 12º of alcohol content.

 

 

*Image: Uvinum and KimChi Tacos (flickr)

An Upcoming Barbecue? Pick the Wine and Get a Win!

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It’s a perfect day, friends invited. Met, fish and vegetables finded, the perfect place choosen. Your barbecue is going to be perfect, but… have you already picked the wines? Don’t let it until the last minute and pair the best meat, fish and vegetables with the most appropriate wines and your barbecue will be perfect.

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Fun begins and the weather is probably quite hot. The meat is on the grill and you start to be thirsty: it’s time for appetizers! Now there is nothing better than a white wine: you can choose either a French Muscadet, a Sauvingon Blanc, a Spanish Rueda or a White Rioja. And, of course, you can always offer a fresh beer, or even a vermouth! What a better beginning?

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Meat and red wine are a classic pairing, we know that. But neither all red wines pair with all meats, nor all red wines are equally appealing in Summer. To begin with, a Summer barbecue can’t lack of a young, easy-to-drink red wine in which the fruit has a remarkable presence. Some of the wines that can match this description are the red ones from Valpolicella DOC (Italy), the red ones from Galicia (Spain) or the ones made from Cabernet Franc in the Loire region. TAGS:undefined

It is said that the redder the meat is, the more structured the wine needs to be. To accompany an outstanding beef cut, you could pick an aged wine. A fleshy wine like a Rioja Reserva or a Mourvèdre from Provence pair well with the texture and the smoky flavour of grilled meats.

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If in your barbecue your are going to offer pork, which is usually a fatter and thinnier meat, the best option here is a wine that can balance the excess of lipids. Wines like a light Burgundy can pair extremelly well in this case. Or, if you are going to include lamb, then don’t forget to get a wine with more character, like an oak wine from Ribera del Duero: it will balance the strong flavour of this kind of meat.

Likewise, it’s quite likely that sausages are going to take part in your feast. If so, besides a young red, a rosé wine can be a good option, considering that the more spiced the sausages are, the less structured the wine should be. When spices and marinated meats get a leading role, a claret rosé similar to the French Rousillon can do a good work!

And for a lighter barbecue version, if you choose white meat, don’t fear to include an aromatic, structured and juicy white wine, like a French white Burgundy or a French white Saint Joseph.

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Above we mentioned the word “lighter”. Considering that we are in the middle of the Summer, you maybe have considered adding fish to your menu – or even changing meat for fish to make a 100% fish barbecue. If so, you already know that an Albariño or a Sauvignon Blanc won’t let you out. Nonetheless, you should also consider offering a champagne, especially if a sparkling-lover is coming. A Brut Nature is a great option that, on the other hand, also pairs well with meat.

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Time change, yes. We’ve got the classic barbecue and now we’ve got the veg barbecue. Again, let the white and the rosé wines be with you! Their freshness, lightness and liveness will bring out the flavours of courgettes, tomatoes, asparagus, peppers, mushrooms… And if there is someone who prefers a less alcoholic wine, our last (but no least) tip would be a Moscato d’Asti wine. He or she will love it!

*Remember that is Summer and there is a high risk of fires. Enjoy your barbecue respecting the safety regulations and using the authorised spaces.

What wines are best to pair with sushi?

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Sushi is a trend food that spans by many restaurants in different countries. That’s because it offers a variety of flavours and a perfect nutrition for all types of bodies. When drinking the right wine for sushi, you should consider what is the best. We give you some signs so you do not get lost.

White wines

Depending on the type of sushi you eat, although it’s often preferably raw fish, we’ll use both types of wine. As it consists mostly of fish, white wine is the best. It brings the necessary freshness for sushi and intense fruit aromas, which combined with rice, soy and raw fish, intensify the flavour of the whole mixture.

 TAGS:Flor de Vetus Verdejo 2014Flor de Vetus Verdejo 2014

Flor de Vetus Verdejo 2014 is a Rueda wine from the Bodegas Vetus cellar with the best bunches of 2014 verdejo and 13º of alcohol.

 

 

Rosé wines

As well as white wines, rosé are also chosen to pair with sushi. They also give freshness in all seasons of the year we drink them.

 TAGS:Gramona Moustillant Rosat BrutGramona Moustillant Rosat Brut

Gramona Moustillant Rosat Brut, a rosé wine of the Penedes DO made with syrah and merlot grapes and presents an alcohol content of 11º. 

 

 

Red wines

Red wines can also go well with raw fish. In any case they must be young, light, with a low concentration of tannins. The result are fresh wines that pair well with the main ingredients of sushi.

 TAGS:Juan Gil 4 Meses 2013Juan Gil 4 Meses 2013

Juan Gil 4 Meses 2013: a red wine with DO Jumilla with a blend based on monastrell of 2013 and with an alcoholic strength of 15º. 

 

 

Selected varieties

Among the main varieties of these wines that you can drink with sushi, we include Tempranillo, Verdejo or Albariño. With rosé wines, Monastrell, Chardonnay and Sauvignon Blanc, in general. Among the reds, Syrah variety is one of the chosen.

 TAGS:José Pariente Sauvignon Blanc 2014José Pariente Sauvignon Blanc 2014

José Pariente Sauvignon Blanc 2014: a white wine is made with sauvignon and sauvignon blanc of 2014 and with 13º of alcohol content. 

 

 

Wine types and brands

The wines that go well to make a sushi tasting are varied: we have seen white, rosé and red wines, and also highlight sparkling wines and cavas. There are a variety of brands and types of wines for this use. Argentinian Malbec, Pinot Noir from Burgundy, the Spanish wines of Rueda, some rosé wines from Jumilla or certain red wines from Penedès.

 TAGS:Laforêt Pinot Noir 2011Laforêt Pinot Noir 2011

Laforêt Pinot Noir 2011: a red wine from this DO: Burgundy produced with pinot noir from the 2011 vintage and 12.5º of alcohol content. 

 

Grapes that have crossed borders and their most common food pairings

Do you know which grapes are the most popular ones? And which are the best pairings for them? Don’t miss the infographic which we have elaborated just for you in order to offer you some information about the most common grapes as well as some pairings, so that you can enjoy their taste even more. And all that in the most simple and effective way! Discover and share!

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Tips to combine cheese and wine

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Cheese is one of the gastronomic food that provides more flavours. Each cheese is different and offers thousands of tastes on the palate that can be combined perfectly with a variety of wines. Let us know some tricks to pair cheese and wine: do you already know which one goes well and with what kind? Choose well and enjoy!

First flavours

Some cheeses, whether they are more tender or fatty, can go better with white or stronger red wines. The truth is that it depends on several factors, including texture, level of acidity or creaminess. Initially, we recommend trying some cheese alone and then combined with a wine. Thus, we will check if the wine detracts flavour from the cheese or instead maximizes it.

Brie cheeses

The French brie cheeses are usually creamy and smooth. They go better with Chardonnay grape wines to enhance this creaminess and make them irresistible.

 

 TAGS:Joseph Drouhin Bourgogne Chardonnay Laforet 2012Joseph Drouhin Bourgogne Chardonnay Laforet 2012

Joseph Drouhin Bourgogne Chardonnay Laforet 2012 is a white wine with a blend based on chardonnay of 2012 and 13º of alcohol content. 

 

 

Parmesan

The famous Italian parmesan cheese goes well with red wines, but it really does best with Italian Chianti, the popular Tuscan wine, in its rosé or red varieties.

 TAGS:Ruffino Chianti 2013Ruffino Chianti 2013

Ruffino Chianti 2013 is a red wine from the Chianti Classico DO based on the top of merlot and canaiolo from 2013 vintage and 13º of alcohol. 

 

 

Blue cheeses

Powerful, hard, salty and sharp. Blue cheeses are strong on the palate. Therefore, the ones of this type, such as Gorgonzola, go well with a Port wine, while regular blue cheese can be combined with a Riesling wine.

 TAGS:Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013

Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013 is white wine of the Pfalz DO with the best bunches of 2013 riesling and 11.5º of alcohol content. 

 

Feta cheese

This cheese is typical from Greece and Italy, and now everywhere, but is more traditional of some Mediterranean countries. We find them in salads and pasta. The wine that can pair this cheese is a French Beaujolais.

 TAGS:Louis Jadot Beaujolais Villages Rouge 2013Louis Jadot Beaujolais Villages Rouge 2013

Louis Jadot Beaujolais Villages Rouge 2013 is a red wine Beaujolais with 2013 grapes and 12.5º of alcohol strength.

 

 

Strong cheeses

Other cheeses, without being blue, provide to the palate a somewhat stronger flavour, something between salty and sharp. Among these are the cheddar, which combines with a rich Cabernet Sauvignon; gouda, better with a Merlot; or Gruyère, suitable for drinking it with a Sauvignon Blanc, among other reds.

 TAGS:Marques de Griñon Cabernet Sauvignon 2010Marques de Griñon Cabernet Sauvignon 2010

Marques de Griñon Cabernet Sauvignon 2010 is a Spanish red wine with DO Dominio de Valdepusa vinified with cabernet Sauvignon from 2010.

 

*Images: Uvinum and neal whitehouse piper (flickr)

A great proposal for your Christmas menu paired with the best wines!

Doubts about your Christmas dinner? A proposal for your Christmas menu paired with the best wines. Certainly a resounding success!

Christmas is around the corner and we are sure that you are already thinking in your menu. Let yourself be inspired by our menu paired with the best wines, sparkling wines and liqueurs to ensure that you will seduce your commensals with one of your best allies.

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Appetiser

Prawn cocktail

The best meal deserves a great appetiser. An option? Taste a prawn cocktail with a quality sparkling. ¡A winner combination!

 TAGS:Laurent Perrier Cuvée Rosé BrutLaurent Perrier Cuvée Rosé Brut

Laurent Perrier Cuvée Rosé Brut

 

 

Main course

Christmas turkey

The traditional Christmas table is always crowned with a big roast turkey. And a big roast turkey needs a wine at its level. So, if you choose this plate, you will need a bordeaux blended with a combination of power and elegance.

 TAGS:Kanonkop Paul Sauer 2010

Kanonkop Paul Sauer 2010

Kanonkop Paul Sauer 2010

 

 

Side dishe

Brussels sprouts gratin with bacon, cream and almonds

And so it happens with the side dish: your turkey will be the best turkey ever if you accompany it with this seasoned brussels sprouts and another glass of this great wine.

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Simonsig “labyrinth” Cabernet Sauvignon 2008

Simonsig “labyrinth” Cabernet Sauvignon 2008

 

 

Dessert

Irish cream and chocolate cheesecake

To end a meal of such a quality, what better than a soft and sweet dessert paired with a delicious liqueur? A great end to a great start!

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Orujo Pazo de Señorans 50cl

Orujo Pazo de Señorans 50cl

 

Feel like this paired menu? Find the selection of products at Uvinum and enjoy a more than excellent paired menu. And, if you are running out of ideas, you can always read other inspiring articles for your Christmas celebretions. Don’t miss them!

*Images: Flickr y Uvinum