Food definitely tastes better when paired with the right wine

2016 Aug

Food definitely tastes better when paired with the right wine

by Louis Gervais / In Louis' Little Black Book

Food definitely tastes better when paired with the right wine. Whether you are planning a casual afternoon barbecue, an elegant cocktail reception or a five-course gourmet dinner selecting the perfect wine will enhance the flavors of the food and complete your meal.
More and more, our catering clients are asking us to recommend wines to go with Chef Louis’ menu creations. We gave the grueling task of pairing various wine varietals with specific ingredients and items from our catering menus to Chef Louis. With some guidance from some online experts and after much sipping and sampling Chef Louis chose his favorite pairings:
Pinot Noir
This grape produces light-bodied wines with plenty of depth that go well with dishes with earthy flavors. Ingredients like mushrooms and truffles taste great with Pinot Noir. Louis recommends his Hand-made Wild Mushroom Ravioli smothered in a creamy velouté.

Silky Chardonnays are delicious with fatty fish like salmon or any kind of seafood in a rich sauce. Try Louis’ Poached Salmon Filet served with a lemon bruleé & slivered almonds.

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Most dry sparkling wines and Champagne actually have a faint touch of sweetness that makes them extra-refreshing when served with salty foods. Louis recommends a sparkling wine or champagne with Seared Ling Cod Filet served with a maple miso sauce, Shanghai noodles with nori salt & fresh peas.
Cabernet Sauvignon
Terrific with meat, the firm tannins in Cabernet Sauvignon refresh the palate after each bite. Louis paired these wines with his Provencal Crusted Rack of Lamb served on wild mushroom & artichoke risotto with a fig & port demi-glace.

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Sauvignon Blanc
Sauvignon Blanc can hold its own when paired with tart tangy foods. Citrus or fruity dressings and sauces with poultry or pork are perfect with a Sauvignon Blanc. Chef Louis’ Broiled Pork Tenderloin served with summer fruit gastrique sauce was the winner here.
Dry Rose
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red. Louis recommends his Pan seared Chevre Cheese Cakes served with a vintner coulis & roquette salad.

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Pinot Grigio
Light seafood dishes seem to take on more flavour when matched with equally delicate white wines, such as Pinot Grigio. Louis loved it with his Dungeness Crab Cakes topped with tarragon aioli & chopped scallions.
This varietal is big and bold enough to drink with grilled foods and won’t be overshadowed by heavy sauces and spices making it the perfect BBQ wine. Pairs perfectly with Louis’ Whiskey BBQ Pork Ribs smothered in a rich JD BBQ sauce.
Often described as rustic and rich, it makes sense that Zinfandel would go well with pates and terrines. Louis creamy Foie Gras & Slow Braised Black Forrest Bacon served on an onion apple tarte tatin was a perfect pairing for Zinfandel.
The slight sweetness of many Rieslings helps tame the heat of spicy dishes, like Louis’ Ahi Tuna Wonton Crisps marinated in chili lime oil & served on a sesame wonton crisp.
As a full service Vancouver caterer, Louis Gervais Fine Foods & Catering can help you plan and execute every detail of your event including pairing the perfect wines to accompany your custom catering menu. Contact one of our event specialists to discuss your vision and explore the possibilities.

About author

Louis Gervais

Louis Gervais is the award winning Executive Chef of Louis Gervais Fine Foods. His dynamic personality, passion for fine cuisine, and high standards are evident in every aspect of his business. Find Louis Gervais on Google.

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