HOSPITALITY & ENTERTAINMENT n WINE PAIRING
What Wine
Goes with That ?
The Ultimate
Guide to Pairing
Food With Wine
"W
By Laura Dorsey
ine makes every meal
an occasion, every ta-
ble more elegant, ev-
ery day more civilized,"
quoted Tamika D. Thomas, a sought-after
event planner in the DMV. I visited with her
at the Effingham Manor Winery in Virginia
and over dinner, we had a long talk about
wine and food. Wine is an integral part of
fine dining and the right wines can accen-
tuate the good flavors of a meal. Here are
some of her suggestions:
• Spaghetti and Meatballs
and Chianti
Chianti has a bold, fruity flavor with
enough acidity to stand up to the toma-
toes and meat. white wine, salmon's flavor will stand up
to the bold, but not too tannic, flavor of
Pinot Noir.
• Spicy Foods and Riesling • Lamb and Bordeaux
Slightly sweet, low-alcohol wines like
Rieslings give the palate some relief
from a spicy meal.
• Salmon and Pinot Noir
While fish typically pairs better with
30
IBA Success Magazine
n
VOL 5, Issue 4
Because of the gamey flavor, lamb
shines with a wine that has a rich, bold
personality to stand up to it. Bordeaux is
bold and fruity, and the fatty richness of
the meat helps absorb some of the
wine's tannins.
Even though she shared these pairing tips
with me, she ended the evening by giving
me the best tip: The Best Wines Are The
Ones We Pair With Friends!
Laura Dorsey
Editor, IBA Success
Magazine; CEO,
www.lauradorsey.net
STOCK
• Steak and Cabernet Sauvignon
Cabernet Sauvignon is high in tannin.
The fat in a steak stands up to tannins
and softens their impact, and the meat's
bold flavor matches the big, fruity flavor
of the wine.