5 Common FOOD & WINE Pairing Mistakes (& How To Avoid Them)

Рет қаралды 3,622

Күн бұрын

Let’s explore 5 common food and wine pairing mistakes and how to avoid them.
🍷 My Everyday Go-To Wine Glass: amzn.to/3uC6zgW
🥂 My Favorite Champagne Wine Glass: amzn.to/3qhMLRF
🥂 One of My Favorite Wine Glasses: amzn.to/3uG8Nfc
🗜️ I Preserve My Wines with CORAVIN: amzn.to/3O1AYPS
🍾 I Safely Open Older Bottles with This Cork Puller: amzn.to/3iBrFZZ
🍾 The Durand Cork Puller: amzn.to/48VC33L
🏳️ I Polish My Wine Glasses with This Cloth: amzn.to/3izWJcx
🧳 When Traveling, I Keep My Wine Bottles Safe with This: amzn.to/3tN8VNo
📚 Some of my favorite WINE BOOKS:
📓 Flawless: Understanding Faults in Wine by Jamie Goode: amzn.to/3eb7AYP
📒Understanding Wine Technology: The Science of Wine Explained (by David Bird): amzn.to/3e2qBNb
📕 Authentic Wine: Toward Natural and Sustainable Winemaking (by Jamie Goode): amzn.to/3ygtuAC
📘 The Oxford Companion to Wine (by Jancis Robinson): amzn.to/3ryy0H6
📙 Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours (by Jancis Robinson, Julia Harding and Jose Vouillamoz): amzn.to/3RCAheM
📗 A Life Uncorked (by Hugh Johnson): amzn.to/3M5yeyQ
📓 Drinking with the Valkyries (by Andrew Jefford): amzn.to/45mGBOG
Check out ‪@diana.gardencakes‬ who made some of the awesome looking desserts featured in this video.
**WINE ON MY TABLE IN THIS VIDEO:
🍷 Chateau Doisy-Daene, Sauternes - Barsac, France
www.wine-searcher.com/find/de...
**LET’S CONNECT:
Instagram: / blancdenoir
Twitter: / blancdenoir
TikTok: / nosediment
**CONTENTS OF THIS VIDEO:
0:00 Common Wine and Food Pairing Mistakes
0:58 #1 Not Matching Wine’s Sweetness to the Dessert
2:20 #2 Pairing Full-Bodied Red Wines with Fish
3:48 #3 Pairing Hot Soups with Wine
5:28 #4 Not Exploring the Opposites
6:37 #5 Pairing Fancy Food with Great Wines Only
7:46 Bonus: Food and Wine Pairing Mistake
#winetasting #wineeducation #wine
Disclaimer: As an Amazon Associate I earn from qualifying purchases.

Пікірлер: 70

@vincentcarida569 4 күн бұрын

I love a nice Riesling with Jamacian food. Also, nothing beats a good steak with a Bordeaux or Napa Cabernet!

@toasted_sesame 5 күн бұрын

Rye Bread and good quality canned sardines paired with a Muscadet cru communal. It's not fancy but it's perfect !

@NoSediment 4 күн бұрын

Sounds like You just visited my fridge! 😁 it is my guilty pleasure! Only I choose Champagne, while Muscadet also sounds exciting! 🥂

@thomasbarnes2275 6 күн бұрын

Champagne and truffle chips works exceptionally good for my wife and me :)

@NoSediment 6 күн бұрын

YES! I agree, great combination’ 🍾

@kel85uk 4 күн бұрын

Whooopaa. Only rule to live by: champagne anytime, anywhere, any pair. 🍾

@NoSediment 3 күн бұрын

Hahahah! I couldn’t agree more! 🥂🍾

@Tennisisreallyfun 6 күн бұрын

Excellent! I just bought two wines to pair with a seafood heavy tasting menu with friends, one a classic Krug Grande Cuvée (171 edition, can’t go wrong there), and the other a Clos Rougeard “Le Bourg” 2017 from Saumur Champigny in the Loire Valley, a cult Cabernet Franc. Now I like exploring red wine with fish, but I agree, it needs to be done with subtlety. Cabernet Franc usually is on the medium side in body with finer tannins than most red wines, so not the heaviest hitter. I think it should do very nicely for the more expressive courses and the meat main courses as a departure from the champagne, and you make me feel confident in this mindset😉

@user-dc2ms1mv1c 3 күн бұрын

I have never faced any difficulties with pairing wine with hot soups. Furthermore, I find it a very good combination. It's just a matter of "which wine with which soup." Some of the soups I would even recommend to pair with full-bodied red wines. For example, I don't know any dry red wine, which is able to overpower Hungarian goulash prepared by my Mom😂. Red wine with fish... Tuna steak works well with Red Etna or Burgundy. I am also curious to try some red Burgundy with salmon ... In my opinion, it's always good to carry out experiments and try new things and combinations...

@NoSediment 3 күн бұрын

Hahaha, the real Hungarian Goulash is usually in the consistency closer to the stew, and can warm even the coldest hearts during the winter! 🫶

@ULlisting 6 күн бұрын

I like Dover Sole with Chablis or even Tattinger NV.

@noahcap 5 күн бұрын

Great video! Agreed that soup is very hard. You're onto something with sherry- one of my favorite pairings is soup with aged Sercial Madeira. Another big surprise I had recently was shabu-shabu with Gravner orange wine- a fantastic match! Keep up the great content!

@NoSediment 2 күн бұрын

I can see Orange Wine pairing well with flavoursome stock ! 🤤

@philbarker8219 5 күн бұрын

As always, a lovely clip, thank you. Here, 'down under' I think there is way less formality about the food/wine pairing. My wife like to drink red wine, so no matter what I cook for dinner, fish, meat, veg, vegan, she would like a glass of red wine with her dinner !! It is my duty to provide ! Tonight I made a 'Shepherd's Pie' from leftovers, and served it with a Maclaren Vale, preservative free Shiraz (El Toro Castrado, by Jock Harvey - exceptional) Salmon for example, is not a delicate fish - it is robust, oily, meaty, intense and can take big flavourings, so why not a straight Grenache from Barossa..(or Rhone for you Europeans) However, grilling a Dover Sole with a little butter and black pepper on the top until it begins to brown a little - I would drink the driest Riesling from Clare Valley (or Traben-Trarbach - especially Peter Mertes). Tomorrow I will make a mushroom risotto (traditional technique) and will serve with an excellent Pinot Noir from Languedoc (from Aldi) - it is outrageously good. Such is life down here. You must visit...... Phil

@NoSediment 4 күн бұрын

I cannot wait to plan the wine trip across the world! Hopefully soon! 😎✨🙏🏻

@panaceiasuberes6464 5 күн бұрын

My two cents would be around powerful whites and red meats. An intense Sauvignon Blanc with a rare Chateaubriand, a full-bodied and fruity Chenin Blanc with any well-done steak, a Pinot Grigio with some heavily-seasoned thick steak, and Burgundy-style chardonnay that have skin contact (and the tannins that come with that) are perfect to enhance the flavour profile of red meats.

@NoSediment 2 күн бұрын

I personally, when it comes to medium or rare cooked meat, usually prefer some tannins in wine. But this is the wine world -> each of us sees and tastes things differently.

@garyglitta 6 күн бұрын

I think pairing is a very important aspect tbh. Pairings I particularly love: steak and rioja, or Cabernet (big tannins), Thai or other spicy food with Riesling ir gewurz, risotto or creamy pasta with a wood aged chenin Blanc (or Chardonnay) and crisps or oily fish with champagne 🥂

@ddg15205860 6 күн бұрын

I had lobster last night with a Sauvignon Blanc…I now know I should have selected champagne!!

@NoSediment 6 күн бұрын

Hahahah, yes! It is a marriage made in heaven’ 🥂

@mickeylee2624 6 күн бұрын

Your bonus point is the real gem!😋😎 I would add a few more through experience: 1) A long finish does not matter when it comes to food pairings. Sometimes, focusing on the food-wine pairing will take away from the attention needed to savory the duration of the wine's finish. 2) Strong-Flavored Fish calls for high acidity (Dry Riesling!) while benefiting from significant concentration of fruit (Provence Rosé). 3) The extent to pairing spicy food and wine really depends on individual tolerance to heat. As someone with moderately-high tolerance, the alcohol content (as opposed to a wine that is just plain "hot" of alcohol aroma) matters less when compared to the flavor pairing itself.

@numanuma20 5 күн бұрын

Garnacha and calamari is so good. 😊

@NoSediment 5 күн бұрын

I got to try that pairing! 😁

@jpdonovan3753 6 күн бұрын

Sauterne and chocolate cake! For me, chocolate desserts are so tough to pair with. But this does it for me. And looks cool too. ;-) On the savory side, Carmenere and green pepper and mushroom pizza is a fun one.

@ohyesshecane 6 күн бұрын

Sooo one night I made a roasted broccoli cheddar soup. Very thick using potatoes blended into the broth to thicken it up. I had a craving for wine while cooking, but only had a nice oaky Chardonnay I was given as a gift. I had planned to save it for a special meal, but decided my random Wednesday would be the special meal. It worked! Maybe because the char would have gone well with each component? Maybe because the soup wasn’t piping hot by the time I sat down to eat it?

@NoJobNoBoat 6 күн бұрын

Dry Reisling and sushi

@Wavy77 3 күн бұрын

For me it's more important that the wine is good than how well it pairs with the food...if it's a huge mismatch I can always wait with the wine till the dish is finished :P

@NoSediment 2 күн бұрын

I agree! 😎

@juanmanuelmunozhernandez7032 5 күн бұрын

Love the "Common [...] Mistakes & How To Avoid Them" with its vibes of "Fantastic Beasts & Where To Find Them" 😂 maybe too geeky of me! I agree with the message and I think it's quite clear in the video: that pairing should be taken as a CREATIVE game, not as a closed-end puzzle to SOLVE! A fun story: I've been arguing with my Italian friends time and time again about what goes with classic carbonara. They say it should be white wine to create the contrast, which is the safer bet that I find completely fine! Yet, I think carbonara is a very "convergent" dish: it's so rich and decadent in each and every one of its ingredients, so bringing in a fresh white kinda ruins the mood for me! I opt for a medium bodied red wine that will create the contrast with its structure but not with its aromas, so that you get the sensory relief from the fat and richness while maintaining a bit more of the vibe. Something with high acidity, and optionally also high tannin to cut through the protein of the egg and cheese mixture; but not something too fruity or it will ruin the mood anyway. My bet: some taut Nebbiolo from Alto Piemonte should do! Nothing too oaky or too ripe or too old, but one of those youthful Nebs that feel like an untamed young horse with a good kick to it!

@NoSediment 3 күн бұрын

If You want my honest opinion, I would also choose zesty red, only I would go for a Sangiovese. 🍷

@juanmanuelmunozhernandez7032 3 күн бұрын

@@NoSediment fair enough!

@NoSediment 3 күн бұрын

Also high acidity and high in tannin! 🍷

@niclasaronsson8939 2 күн бұрын

Most interesting and agree try try and see what happens. For example Cheez Doodles and red wine especially Rhone wines. Very good match :)

@NoSediment Күн бұрын

At first I read “Czech” and thought what are those..? But in all honesty I do not know what is Cheese doodles, but I am sure they taste good with Rhone! 🙌

@Ruirspirul 6 күн бұрын

just like you said in the intro, absolute true wine fanatics know food pairing is overrated😊

@NoSediment 6 күн бұрын

Yes, that is something that not everyone is willing to agree with! 😅

@kdzidoc 3 күн бұрын

I would disagree. I believe wine/food pairing to be underrated. In that you can ruin either or both with a poor pairing and get both enhanced when well paired. And even a food-gasm when wine is perfectly paired. There is ALWAYS a good-great wine with every food and vise versa.

@Ruirspirul 3 күн бұрын

@@kdzidoc true, when it works its magical but most of time its just mid. I gather enough magic from wine alone and rather spend my efforts there but hey, if I get offered an amazing pairing, I gladly accept it.

@Dauvissat 5 күн бұрын

I've opened a non iconic producer's Brunello 2010 (decanted 2 hours ahead) with a casual take out meat heavy pizza and it was splendid. But I'm not sure if I will do that with a Salvioni, Cerbaiona, Stella Di Campalto, Valdicava Madonna Del Piano Riserva, or Poggio Di Sotto Riserva. I'll reserve that (no pun intended) for a restaurant I really enjoy that has a wide range of food for me to experiment with (salumi, antipasti, roasted bone marrow, white and red pizza, pasta with rich sauce, lamb, beef, duck and consider the sauces and accoutrements), and bonus points if they have a wide range of cheese or a chocolate dessert depending on the vintage I'm drinking. Also fancy isn't just molecular, there are varying grades. I think the key is if one is doing a tasting menu, then understand the versatility of the wine and its profiles and also the profiles of the restaurant and the skills/techniques applied to the food, to maximize the enjoyment. But sometimes I also see noveau riche buying unicorn producers of wines, corkaging them to places that don't match the setting (nor the food) and posting it as if they don't want to miss out (but they also never drink village level, unelss it were made by Coche or Leroy....). At some point, that's no longer a case of champagne with popcorn or truffle salt potato chips or a Premier Cru Sauternes with vanilla ice cream. Conversely, a well made lower priced small producer wine (even if significantly lower than the price of corkage), if paired correctly at a fancy restaurant, can be absolutely wonderful.

@NoSediment 4 күн бұрын

By no means I meant that fancy food was only synonym to molecular cuisine. Have been working on the floor as a somm for a long time, and when guest myself I usually choose single bottle (more often Champagne) for whole tasting menu. Not every where of course, but too often that tasting menu will be accompanied by wine offer that is made to reduce expenses, move slow moving labels and add odd products that not always pair well. But what I meant specifically in this video was not to challenge somms, but to offer a different perspective when pairing food and wine at home. You really don’t always need fancy food to pair with Your rare, for special occasions only, wine!

@Dauvissat 4 күн бұрын

@@NoSediment Gotcha, whole heartedly agree about having fun at home without sticking to the tried and true steady rules.

@connorwinton4343 5 күн бұрын

One mistake I see often is pairing pinot noir with steak. I'll always point these people to sangiovese based wines since sangiovese is light and acidic but has stronger tannins to stand out to the meat.

@NoSediment 2 күн бұрын

When You look up the www there is a lot of suggestions that offer Pinot Noir with steak. 🥩 while it wouldn’t be my first choice, I also guess it would depend somewhat of the cut as well.. 🤔

@MikeListon-tk8ir 6 күн бұрын

Sometimes I just don't need to pair my food with wine, and never understood why people insist it must be done whenever food is served, and turn it into such an arduous task. Spicy foods and even hot soups do well with beer or plain old water. Sake often fits the meal instead of traditional wine, but overall I tend to enjoy wine with light snacks, cheeses, olives, etc.

@bradbellomo6896 5 күн бұрын

High acidity red will always be wonderful with rich meat, but beyond that, I don't really know until I try something. Sometimes 1 cheese is incredible with 1 wine, but substitute a more expensive very similar wine and it doesn't work. Seafood with white, but resiling and chardonnay often don't work. I also have no understanding if what works for me is universal, or everyone has different pairings that work for them. I'd really want to understand this more, and right now, am cooking spicier (picante). This is very bad with bigger high alcohol reds, but these foods (especially Mexican) work well with mezcal, which is higher alcohol than any wine and are too strong for lighter wines, maybe they just don't go with wine at all. Wish people gave more information on "what works" than "what to avoid".

@NoSediment 4 күн бұрын

In my opinion there are way more tips and suggestions of what works great, than what to avoid. Even here, under this video, You will see more advices on what wine goes with which food. So I wanted to do something different. More-so, I wanted to show, that it is not only about magical ideas, but that there is science to it. 🥂🍾

@Blue_8800 6 күн бұрын

Cookies with recioto della valpollicella...brownie works too

@user-el2dn4zz3d 6 күн бұрын

Sweet wines with dessert at last someone who agrees thank you. rosé with curry 👌

@fraydoonghadimi5254 6 күн бұрын

Many thanks, we learn a lot from you. my wife is going to subscribe with you too. Fraydoon

@NoSediment 6 күн бұрын

Thank You, it is the greatest compliment for me! 🙏🏻🥂

@austintierney4828 5 күн бұрын

I once had a lovely experience pairing a lighter Syrah from Lodi with seared Ahi Tuna. What would you recommend? And thanks for the great content!

@NoSediment 2 күн бұрын

I would recommend exactly that. Each of us perceive wine, and wine and food pairing differently, if You liked Syrah with Ahi Tuna - that is Your pairing. For myself I would have gone towards white, but with more body! 🤔

@austintierney4828 2 күн бұрын

@@NoSediment So a well oaked Chardonnay for example?

@Blue_8800 6 күн бұрын

Steak and risotto with Franciacorta!

@NoSediment 6 күн бұрын

That is a suggestion? 😁

@Blue_8800 6 күн бұрын

@NoSediment well, often what I was served by my Italian friends in Milano...so suggested to me and it was a nice experience, especially for me acidity of Franciacorta balances the creaminess of risotto

@itamareshet4484 6 күн бұрын

White refreshing wine with cheese

@georgemdg3322 6 күн бұрын

Macaroons and champagne

@dawktah2680 6 күн бұрын

Wait, where'd you get that 375ml Billecart Salmon?

@-itkindaworks- 6 күн бұрын

Coming from nordics, that thinking about soups and suitable wine is not ...anything but wow

@seminky5341 6 күн бұрын

Reciotto and sweet desert just dont go well for me. Cheese is bettwe

@NoSediment 2 күн бұрын

I love it! Both with sweets and with cheese! 🫢

@sebszab76 6 күн бұрын

I found your argument about soups and wines a bit vague. What soups are we talking about. A vegetable cream soup? A consommé? A Hungarian goulash or fish soup? They are very different and some of them can be paired very well with wines.

@hatchegg80 6 күн бұрын

yes, hot soups and wines just a waste of time, i've read some well-regarded somms write about it, pure nonsense. just finish the damn soup and drink later

@NoSediment 6 күн бұрын

Hahaha! This is what I have learned! Yes! 🙌

@dulsineyatobosskaya7019 6 күн бұрын

Ice vodka is great for hot soups, try it! 😊