Wine & Dine Your Valentine: Food and Wine Pairings: Not feeling like going out? Didn’t make a reservation in time? No worries. We’ve got you covered. Surprise your loved one with a home cooked meal and the wine to go with it. Let’s get started:
- The Meal: Lemon Chicken Piccata
The Wine: Pinot Grigio
The Reason: Pinot Grigio is often thought to be paired with fish and this is definitely true. Many fish dishes pair perfectly with Pinot Grigio. However, we wanted to go a bit outside the traditional fish dish and show you it can be paired with other things as well. A lot of people thing of Pinot Grigio as a starter wine; a relatively neutral taste that gets you in the mood to dine. This Lemon Chicken Piccata dish is light, easy, but full of flavor. Pro Tip: Make sure the Pinot is cold!
- The Meal: Braised Beef Short Ribs
The Wine: Cabernet Sauvignon
The Reason: Cabernet is known for its dark color and full body. It’s a dry wine and needs to be drunk with food (it has a higher alcohol content than most). So what to eat with it? The classic pairing is usually lamb but it goes well with any sort of meat (beef, pork, venison). Since we choose the braised beef dish, we’d recommend a more firm and complex Cabernet Sauvignon vs a more rich and ripe wine.
- The Meal: Brussels Sprouts Pizza with Balsamic Red Onions
The Wine: Prosecco
The Reason: Prosecco is simple, crisp and usually a fruity flavor to both the palate and the nose. Due to the fruity nature and mouthwatering acidity, it goes well with salty or extremely flavorful dishes. From fried vegetables, spicy salami, to an Asian stir fry, a lot of things can be paired with this. We chose the Brussels Sprouts Pizza with Balsamic Red Onions because it’s a dish that gives you vegetables, cheese, and breads. Prosecco goes well with “stubborn foods” like asaparagus, cabbage and brussels sprouts (see why we chose pizza?). Plus we needed at least one vegetarian dish on the list.
- The Meal: Grilled Salmon with Teriyaki Shiitake
The Wine: Pinot Noir
The Reason: Pinot Noir can actually be paired with a variety of foods because of it’s bright acidity, complexity, and rich fruit character. For this reason, it can be paired with something more delicate, such as a poached salmon, or it can be paired with a rich flavor like a braised duck. Pinot Noir also pairs well with earthy dishes, such as mushrooms, truffles, or teriyaki sauce. So why not choose a recipe that has a combination of those earthy flavors?