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 The Low Carb Luxury Online Magazine  
 
    April 2005    Page 7       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 

Feature Articles
 Why Coenzyme Q10?
 Handling Food Safely
 Make it Low Carb: Saucy!
 Springtime Recipes
 A Time of New Beginnings
 5 Ways to Beautiful Skin
 Food and Wine Pairings
 Time Management Tips
 Recipes from Dreamfields
 Living Authentically
 Panel: Exercise & Weight Loss
 GL, GI? Oh My!
 Top Picks: Low Carb Books
 Perfect Scrambled Eggs


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  Sugarfree TWIST

   
 
               Classic Food and Wine Pairings

Isn't it interesting how pop culture can change marketing trends on something as basic as wine? Since the Oscar winning hit Sideways hit theatres, interest in wines of all sorts (and especially in Pinot Grigio) has really peaked! And along with that interest, have come more enquiries than ever about how to serve them (and of course how to fit them into a low carb diet.) Wine and food each heighten the enjoyment of the other.

If you'd like some rules of thumb to help you sort out the possibilities, here are two that have stood the test of time:

Rule One: Drink red wine with meat, and white wine with fish and poultry.

Rule Two: Forget about Rule One and marry any food with any wine you wish; when it comes to personal preferences, there are no rights and wrongs.

There are, of course, some classic food and wine matches that satisfy again and again. Pairing foods with wines is very much like discovering wonderful new recipes. Just as the right combination of ingredients complements and highlights each other to create a gourmet dish, pairing the right wine with a meal creates a combination that celebrates and enhances the experience of both food and wine.

And, just as a recipe doesn?t have to be complex to be mouth-wateringly good, you don?t have to be a wine connoisseur or gourmet cook to enjoy the benefits of the right wine pairing.

With Appetizers:

If you are serving appetizers such as crab cakes or oysters on the half shell, try pairing it with a light, fruity Chardonnay. This white wine of North America is a favorite of many people and pairs well with light seafood fare. It is also a nice wine to sip on its own before a meal.

With appetizers like chicken wings or antipasto (great low carb options!), serve a Pinot Noir. This red spicy wine goes well with both red and white meat and is a wonderful starter to a meal.

With Dinner:

If you are having a fish or shellfish dinner, consider serving a Pinot Grigio. This wine is also excellent enjoyed with ham, veal, or pork.

An Australian Shiraz is a nice red wine that pairs well with both white and red meat. It has a sweet flavor that complements most meals. Serve Shiraz with duck, pork tenderloin, prime rib, or herbed chicken. Shiraz is wonderful for its versatility.

With Dessert:

Madeira is an excellent wine to serve with less sweet desserts like souffl? or angel food cake. Port wines go well with rich chocolate desserts or cheesecakes, and serve a Sherry wine with mousse or peanut butter desserts. And no, this doesn't change because your desserts are low carb and sugar free.

So there you have it. That is my interpretation of serving wine with food. The best way to know what to serve is to taste different wines and see what you like. The taste of a Chardonnay or a Pinot Noir can vary from brand to brand and region to region, so have a try and decide for yourself. Experimentation is the best part — with time you will learn what flavors you like and which foods will complement them.

Copyright © April 2005  Low Carb Luxury




       

 

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