Staying home these past few months has had me cooking in my kitchen. Now for many of you, this isn’t anything earth-shattering — you do it everyday, right? But if you know me, I am NOT a chef of any sorts. I’d rather order out! So for me, focusing on the creative side of cooking became not only an adventure, but an experiment too.
I chose to focus on sauces and wines and how they paired (or didn’t) with each other. I wasn’t just opening a bottle to drink something with my meal. It became an unofficial experiment. Here are my results of what I thought worked best:
Sparkling wine? I once heard that when in doubt, try a sparkling with your meal. And that held true with many of these sauces. A nice, crisp, sparkling wine, like an extra dry Prosecco, did not disappoint!
It was fun to play around with these combinations. One key factor to pairing wine and sauces: pay attention to the spices and herbs, thickness and acid level of the sauce. Some pairings just worked better than others. I think the worst was trying a Sauvignon Blanc with BBQ — yuck! But remember this when pairing foods: if you enjoy the combination, then it’s a perfect pairing for you!
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