best snacks that go with wine
Do you ever wonder why so many people automatically reach for a beer to go with African, Asian, orAnswer: Beer is refreshing, and it does not clash with the many feisty, fiery flavors of chilies, herbs, spices and sauces that are the signature of these many and varied cuisines. But don't put away your wine glasses just yet! The Challenge of Spicy FoodPairing wine with hot and spicy foods can be extremely daunting, not least because of the many layers of flavors and ingredients involved, but also because most of us have had a least one bad experience where the wine paired completely overpowered or detracted from the dish. But all is not lost. By following a few simple guidelines, we can find an array of wines that don't just work with ‘hot & spicy,’ but actually (and more importantly) enhance both the wine and the food. The prevailing flavors of these cuisines tend toward a combination of hot, spicy, sweet, sour, bitter, and, often an added richness
Now, I am by no means an expert on any of these cuisines; however, over time I have come up with a few useful guidelines. 1. Avoid Oak and High Alcohol The wines most suited to this spectrum of flavors are wines that are medium to low in alcohol, wines that are refreshing, and wines with crispAlcohol tends to negatively accentuate heat, whereas crisp acidity provides an enhancing contrast to both ‘heat’ and ‘richness’, while also lifting the many layers of flavor in the dish. Just think how often we squeeze lemon juice over a finished dish to brighten the flavors. Little or no oak treatment is another rule I adhere to when choosing a white wine. Heavy oak dominates and can really dumb down the flavors 2. Favor Fruity, Aromatic and Off-Dry Fruity, aromatic and off-dry whites are some of the bestThey are already well-recognized natural allies at theSweetness from the residual sugar in off-dry wines offers a contrast, and balances the heat and spicy flavors.
The sweetness also serves to showcase the many different flavors in the dish. Similarly, fruity and aromatic whites are excellentWhile dry, these wines can give the impression of sweetness that works to balance and compliment heat and spice. 3. Spice It Up with Crisp, Lighter Red For red wines, the things to watch out for are alcohol andI find that low to medium tannin wines work best, as wines with a lot of tannin can accentuate bitterness, as well as overpower the dish. As a rule, look for reds that are fruitier and/or spicy in style and have a good level of So that’s the theory part and now for some practicalWhen faced with an array of bottles on a wine store shelf? I know which ones have the characteristics I am looking for? Mary's Favorite Wines for Spicy If there is no willing and able sales assistant on hand, here are a few pointers that I hope are useful: Avoid the usual suspects such as Cabernet Sauvignon, Shiraz
and Merlot (alcohol, tannin, way too powerful), as well as oaky Chardonnay (oak, too powerful and many do not have enough refreshing acidity). If in doubt seek out Riesling, especially off-dry and medium sweet styles from Germany, the Fingerlakes, New Zealand or Washington State. Other aromatic and fruity whites worth considering include Albariño from Rías Baixas in Spain, Grüner Veltliner from Austria, Vouvray (especially off-dry) from the Loire valley in France as well as the intensely aromatic Gewürztraminer and Viognier wines. While the last two are not marked by high acidity, such is their aromatic and fruity intensity that they work really well with spicy foods. Champagne and Sparkling wines – Brut as well as off-dry styles, as well as the lighter and fruitier Asti and Lambrusco wines from Italy, can provide a delightful balance to both the flavors as well as And when it comes to red, my favorites are Barbera from Italy,
Beaujolais from France as well as our very own Zinfandel. These wines are all characterized by low to medium tannins, exuberant fruit and medium plus acidity, which provides both contrast as well as harmony to spicy foods. A really fun thing to do is to gather a few friends, try a number of these suggestions wines with an array of different dishes and see which pairings work best for you. It can be a really entertaining and
So turn up the heat and find some good pairings for all the wonderful African, Asian, Caribbean and fusion dishes that you like!
I would love to hear from readers: what are your favorite wines to drink with spicy foods? This post was requested by Angela! for Reader Request Week 2013. adapted and updated from a previous post back in 2008. (Images: Faith Durand and Egg Noodles with Rich Chicken Curry Sauce/Anjali Prasertong)“Fresh fruit, cheese, spicy cuisine, and dessert.” That’s what you’ll find on the back of every Stella Rosa bottle.
But while these semi-sweet, semi-sparkling wines are quite versatile and interchangeable when it comes to food pairings, haven’t you ever wondered what Stella Rosa would recommend as her favorite recipes to try with her wines? Well, she’s finally here to spill some of her favorite delights! Stella Rosa Rosso, “The Original,” has flavors of strawberry and red berries, and goes well with fruit tarts, like a Roasted Berries Tart that has a perfect sweet-to-tart balance. Stella Rosa Black, “The Seductive One,” boasts strong blackberry and raspberry characteristics. Enjoy a glass of our wine with a chocolate cake, such as this lovely Earl Grey Chocolate Cake. Fresh peach, honey, and red berry characteristics can be found in Stella Rosa Pink, or “The Flirt.” Fruit salads, like a Mango Berry Crunch Fruit Salad, are just perfect with this fun wine. “The Summer Crush,” Stella Rosa Peach, has impressive white peach and honey characteristics. A glass of this refreshing wine is great with pastries, like Cherry-Peach Turnovers With A Sweet Bourbon Glaze.