Description

Broccoli Salad consists of broccoli, nuts, dried cranberries or raisin, and creamy dressing.

Bitter Broccoli is notoriously tricky to combine with wine due to high sulfur content that is released when coocked.

That's why Broccoli becomes more wine-friendly after coocking...and layered with other flavors.

The dominant taste of broccoli and the creamy dressing call for a smooth Chardonnay that helps moderate the bitterness.

A high acidic white paired with bitter food leaves a sour taste in your mouth.

The residual sugar of Riesling and Pinot Gris loves the sweeter elements in your salad such candied fruit or honey vinagrette.

The same concept applies to Champagne: forget Brut and go for Extra Dry or Dry because they have a higher sugar level.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.