Food & Drink

10 of the Most Unusual Food and Wine Pairings

Cue the champagne and fried chicken...
Comments

When it comes to pairing a meal with the perfect glass of wine—whether it be white, red or sparkling—we already know the classics: A crisp white with fish or an antipasto hour of light bites, a full-bodied red with dark meat or rich pasta, and bubbles aflow with briny oysters or to offset a sweet treat, like macarons. However, what about the more obscure, unexpected pairings? Yes, the effortless go-to's of Pinot Grigio and Cabernet Sauvignon are nice, but the world of wine is a lot more complex. With countless varietals of grapes existing around the world, and numerous notes of fruits, spices, and oak all coming into play, there are a lot more surprising (and delectable) food and wine pairings to try than you may think.

Here, we went to expert Jennifer Raezer—creator of Approach Guides, the top-rated iPhone wine app that turns casual wine drinkers into pros, to give us 10 unusual food and wine pairings she can't get enough of. So forget the plain jane pairings at your next dinner party, and surprise your guests with a coupling of bites and sips they'll never forget.

ADVERTISEMENT - CONTINUE READING BELOW

Fried Chicken & Champagne

"The bubbles and crisp acidity of Champagne cut the fatty richness of the fried chicken, making for a delightful (and luxurious!) combination."

Pizza & Lambrusco

ADVERTISEMENT - CONTINUE READING BELOW

"Turn pizza night into a sophisticated meal when you pop the cork on a bottle of lambrusco, Italy's intensely-fruity and earthy sparkling red wine. The bright acidity and bubbles cut the fat of the melted cheese and, because lambrusco is typically served lightly chilled, it makes for a refreshing complement."

Prosciutto & Prosecco

ADVERTISEMENT - CONTINUE READING BELOW

"Many wines struggle to showcase the creamy, salty-sweet flavors of prosciutto. However, Prosecco—Italy's famous sparkler—strikes the perfect balance with its crisp fruit flavors and high acidity."

Grilled Swordfish & Pinot Noir

"Red wine with fish? Yes! Throw conventional wisdom out the window and try a pinot noir—aim for attractively-priced, lighter-style pinots like those from the Rully, MonthélieLadoix-SerrignyMâcon or Chorey-les-Beaune AOCs in Burgundy—with grilled swordfish. The fish has enough weight to hold up to a light red and the grilling provides smoky flavors that integrate well the wine."

ADVERTISEMENT - CONTINUE READING BELOW

Jamón Ibérico & Sherry

"Impress your guests with this succulent pairing of two of Spain's famous delicacies: jamón ibérico de bellota, cured ham made from pigs raised on a diet of acorns, and a dry sherry, such as fino or manzanilla. The fortified wine's high acidity cuts through the ham's creamy melt-in-your-mouth fat, while complementing its  nutty, umami notes. You can thank me later!"

ADVERTISEMENT - CONTINUE READING BELOW

Oysters & Muscadet

"Crisp, clean, minerally muscadet enhances the flavor of the oysters and brings out their beautiful salinity. Look for muscadets marked "sur lie" (meaning the wine was aged on the lees) for bigger, more nuanced flavors."

Indian Food & Rosé

ADVERTISEMENT - CONTINUE READING BELOW

"The complex spices and heat of many Indian dishes demand a certain class of wines. While riesling is the classic pairing, I also like full-bodied, dry rosés (deep pink in color)—such as those from Puglia, Italy (negroamaro grape) or the Navarra DO in Spain (garnacha grape)—which have just enough fruit and body to hold up to the big flavors, but never overwhelm."

Escabeche & Madeira

ADVERTISEMENT - CONTINUE READING BELOW

"Sercial—the lightest and driest of Madeira's intensely complex wines—is one of the few wines that pair exceptionally well with dishes containing vinegar, making escabeche (or even a salad with vinaigrette) a compelling match."

Anchovies & Txakoli

"Straight out of Spain's Basque region, salty, fishy anchovies pair perfectly with txakoli, the Basque country's refreshing and often effervescent, bitingly-acidic local white. A delightful aperitif."

ADVERTISEMENT - CONTINUE READING BELOW

Burgers & Beaujolais

"Pair your next burger with a cru Beaujolais (the region's elite gamay-based wines)—the earthy red fruit flavors perfectly complement the beef and balance the other flavors in the toppings."

From: Harper's BAZAAR US

This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

ADVERTISEMENT - CONTINUE READING BELOW
Comments
About The Author
Lauren Sheffield
View Other Articles From Lauren Sheffield
Comments
Latest Stories
 
Share
With the demand for luxury goods currently exploding in China, the mogul has now become the third-ever centibillionaire in history.
 
Share
His infamous Upper East Side mansion is just one of the properties in the disgraced financier's vast real estate portfolio, and each of them seems to have a creepy story.
 
Share
The viral app is raising some very important questions on privacy.
 
Share
Through Frances Valentine, the label Kate founded three years ago, her friends have vowed to keep her spirit-and aesthetic-alive.
 
Share
Is this a frou-frou spot? No, it isn’t. Is it worth it? Yes, start easy.
 
Share
The 109-lot auction is expected to fetch a tidy sum, given the stunning items on the block.
 
Share
Bonnie's mom's health seems to be deteriorating, while Celeste continues to fight Mary Louise for custody.
 
Share
 
Share
Wow, they really just put a bunch of CGI fur on famous actors, didn't they?
 
Share
These inspiring high school graduates have aced their high school and are ready to take the next step towards a world-class education.
Load More Articles
CONNECT WITH US