Hello!
It's December, the neighbourhood is getting used to the combination of red and green. "It's beginning to look a lot like Christmas, everywhere you go." lyrics are already playing in the background. Mulled wine is around the corner, I'm getting ready for the New Year. This week I'm setting the table and not neglecting gifts.
We are moving on to the second part of the Food-Wine Pairings series; we are pairing 3 styles of sparkling wines -the symbolic wines of the New Year- with 3 dishes. Champagne, Prosecco, and Pét-Nat are on the table. There are plates, restaurants, and flute glasses.
I'll start this issue with a cautionary note. There are many comments on pairing food and wine. There are even some people setting rules. Caution: there are no rules in this article, only suggestions. There are no declarations, there are individual comments. There are even plenty of examples and cause-effect relationships so that we can all understand where this harmony can come from and have our own interpretation. As always, I state that I do not like generalisations; but I see no harm in imagining a little bit for a better understanding. I will explain through some examples so that we can better understand the sensory experience in the pairings.
Then, I throw a surprise word on the table: 'upcycle'. In the article, I give a New Year's proposal that does not burn a hole in your pocket, and we will be melting hearts.
💌 Veraison is bilingual! English and Turkish. Veraison's Turkish publication says 'cheers' twice a month! It is publishing information about wine culture, says 'Pairing is Caring!' with surprising pairings, creates wine travel guides like 'Tipsy Island Guide', and basic (and fun) information about wine. You are welcome to read the Turkish issues here.
Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.
Cheers,
