15 Rules for Great Wine and Food Pairings

15 Rules for Great Wine and Food Pairings - 15 RULES FOR...

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15 RULES FOR GREAT WINE AND FOOD PAIRINGS CUL 214 Spring 2016 Crystal Simms
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CHAMPAGNE: Is perfect with anything salty Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy Udon noodles with nori salt.
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CHARDONNAY For fatty fish or fish in a rich sauce. Silky whites for instance, Chardonnays from California, Chile or Australia are delicious with fish like salmon or any kind of seafood in a lush sauce.
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MOSCATO D'ASTI Loves fruit desserts Moderately sweet sparkling wines such as Moscato d'Asti, demi-sec Champagne and Asti Spumante help emphasize the fruit in the dessert, rather than the sugar.
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SAUVIGNON BLANC Sauvignon Blanc: Goes with tart dressings and sauces Tangy foods like scallops with grapefruit-onion salad won't overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.
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PINOT GRIGIO:
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  • Summer '16
  • Mrs. Miller
  • Cabernet Sauvignon, Sauvignon blanc, sparkling wines, light fish dishes, highly spiced dishes

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