Wishing a Joyful Easter !
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A Taste of Wine
With the weather improving we have been firing up our grill a bit more frequently . Beer is the standard beverage of choice for barbecue because it acts as a palate cleanser and essentially pulls out richness and fat on your palate using its acidity and coldness . But since I prefer the taste of wine , this month I researched what wines are best for BBQ . Sparkling wine reportedly has the same palate-cleansing effect as beer along with other highacid white wines like dry Riesling , Grüner Veltliner , and Sauvignon Blanc . I plan to test this theory in the upcoming weeks . Grilled food can come in many different varieties such as fish , burgers , steaks , lamb , and so on and so forth . Here are some guidelines for pairing wines with these flavors .
• White Fish : Fresh , light whites will serve almost any kind of grilled seafood well , and are especially
delicious with delicate white fish such as orange roughy or tilapia .
• Salmon : If you are serving salmon or other richer fish , a soft , earthy red like a pinot noir will undoubtedly enhance the meal . The pairing is classic because earthy reds pull out the deep flavors of the fish .
• Steak : As a general rule , the leaner the red meat you are matching , the lighter the red wine you can use . But for a rich cut , such as prime rib , pair it with a bold and high tannin red wine such as Petite Sirah or Cabernet Sauvignon .
• Lamb : Because of lambʼs delicate texture and flavor , choose a bolder red wine with smoother tannin such as a Malbec .
One of my favorite meals is a grilled NY Strip with Brianʼs delicious secret sauce ( i . e ., olive oil , Worcestershire , soy , white pepper , and black pepper ), grilled asparagus , and steamed spinach served with Predator Old Vine Zinfandel . Yummy to the max !!! Happy tasting !
– Nancy Biggs , Wine Aficionada
Wishing a Joyful Easter !
Shairi ’ s
Barber / Salon
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