Food & Wine

Entertaining             |             Food & Wine Pairing             |             Recipes

Wine is an integral part of culture around the world. Whether it be a glass of Champagne to toast a special occasion, a crisp Sauvignon Blanc sipped alongside a springtime picnic, a vintage Bordeaux set aside to commemorate a momentous event, a juicy glass of Argentine malbec served alongside a Sunday asado or a fruity shiraz paired with an outback barbecue, a California Cabernet borne of a family's lifetime dream, a refreshing Chilean Chardonnay served with the catch of the day, a California Zinfandel created in the spirit of the wild west or a Chianti Classico sipped with a grandmother's prized lasagna;

Wine is a universal language, spanning the ages, transcending borders, and uniting the people of the world.


Entertaining


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Stumped about how many bottles of wine to serve at your next dinner party? Having a cocktail party and unsure about how much wine to buy? These estimations should send you well on your way.

Dinner Party: One 750 ml bottle (standard size) contains 25.4 ounces. Estimate that a glass of wine per person is 5 oz. This means that there are approximately 5 glasses of wine in every bottle. Count on serving at least two glasses of wine per person during a meal. Don't forget to account for if you are serving champagne or another wine as an aperitif, and also if you are serving port or a late harvest sweet wine with the dessert or cheese course. The average pour for a dessert wine or port is approximately 2-3 ounces, so you will get approximately 8 servings out of a 750 ml bottle of port or dessert wine. Many late harvest and dessert wines come in 375 ml bottles, which should give you 4-5 servings.

Cocktail Party: If you are hosting a cocktail party for two hours, estimate that each guest will consume 1-2 drinks the first hour and one drink the second hour. If the party is longer than that, account for one additional glass of wine per each additional hour. Multiply your estimated amount of guests by the estimated amount of glasses per person, then divide by 5 to obtain the number of bottles you will need.

(Remember, always provide plenty of non-alcoholic drink options for guests, and always drink responsibly.)

 

Food & Wine Pairing


The old rules of white with fish and red with meat has become obsolete. Wine is about enjoying with friends and family, and to serve as an enhancement to your lifestyle. That said, there are a few key tips to remember when pairing wine and food.

Food and wine works best together when their flavors complement or enhance each other.  For instance, you wouldn't choose to pair a Pinot Noir, which is a lighter-bodied, delicate wine, with a rack of baby-back ribs slathered in sauce.  However, a California Zinfandel could stand up the meat's bold flavors.  Similarly, a wines' character can enhance a dish. Fresh, briny oysters go beautifully with a crisp, acidic Sauvignon Blanc, but a fruit-forward, medium-bodied, buttery California Chardonnay would be better served with grilled snapper with a fruit salsa.  The structure of a wine can also play a part; young Cabernet Sauvignon full of tannins can be an excellent partner to the char of a grilled strip steak, while and the exotic fruit flavors and creaminess of a Chenin Blanc are a perfect foil for a chicken coconut curry.  Spice and heat provide unique challenges, but to cool the burn, wine does the trick.  An adobo-rubbed carne asada is the perfect challenge for a Sparkling Shiraz, and the residual sugar of an off-dry Riesling can tame even the hottest of Thai chiles.  Short on time, imagination or culinary inspiration?  As Wine Spectator advises, "If you like a wine, drink it with food you enjoy and you're bound to be satisfied."

When in doubt? Trust your palate- wine is about discovering your own preferences. Don't be afraid to try new varietals or appellations- it is all a delicious experiment!



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