Throughout the years, Alexei and I have worked on hundreds of wine tastings during our time in the industry and people are constantly asking us how we choose a wine to pair with the perfect food. The presence of acid and tannins in wine and sugar and fat in food helps guide our decisions. A few basic guidelines on pairings are listed below.
Fatty foods need either an acidic or high alcohol wine. Otherwise, the wine will taste flabby. We recommend the MyStory Red Blend paired with a rib-eye steak or pork shank, also ripe cheeses as well as pastas with spicy sauces.
Elegant tannic red wine can be balanced with tender meats and sweet food. MyStory Cabernet Sauvignon pairs well with filet, mignon, pork loin and of course dark chocolate.
A refreshing white wine like MyStory Chardonnay will be a great pairing with foods like artisanal cheeses, pasta in creamy white sauces, shrimp, halibut, and a multitude of poultry dishes.
Elegant rosemary-infused rack of lamb will taste fantastic with MyStory Bourbon Barrel-aged Malbec, as well as a lamb loin, hard cheeses and many Italian dishes.
The enticing aromas of wild strawberries and lavender in the MyStory Rose will compliment all pink shellfish entrees like crab and shrimp. A personal favorite pairing for me and Alexie is with Salmon on a porch or by the pool or on the beach. It will be a great addition to lite appetizers and a fresh green salad. This young, crisp wine is traditionally chosen for Spring and Summer days.
Most importantly, Alexei and Jeanne want you to remember that there are no hard rules here when it comes to pairing your favorite MyStory wine with your favorite food. You should try to find your own flavor profiles in food and wine, and you should absolutely guide yourself through the journey of food and wine pairing!!!!
Cheers,
Alexei and Jeanne
Photo by Fantastic Ordinary on Unsplash
