Strong flavors can be hard to deal with sometimes, smoked fish being an example of a harder flavor to pair with wine.  In fact for most pairing advice smoked fish seems like a paradox. Fish is full of delicate flavors that are typically paired with a white wine, but smoking foods almost always adds deeper notes to the fish as well as heightening the fish’s natural flavors in a way that could possibly make it too strong for some white wines to be enjoyed thoroughly in a pairing.  The chance of just a random wine from the six bottle wine totes suiting smoked fish is slim, as smoked fish is known for not working with wine well for a reason. Thanks to the great variety of smoked fish available though, there is a possibility for a match.

                The classic smoked salmon matches rather easily with a mildly dry red with light herb flavors and maybe even citrus notes.  This combination works so well because fresh wines clean the mouth between bits of fish, but salmon can stand up fairly well to a red.  More white meat fish like trout that have been smoked pair better with smoky, oaked whites like chardonnay. 

Smoked Fish Pairing, Tricky is a post from: Rhino Wino

Fruit is common at wine tastings and on cheese boards, but they are usually the only bits of sweet on a sea of savory, even when served with sweeter wines.  But just like there are sweet wines, there are sweet cheeses, but sweeter cheeses usually are not found at the normal parties’ cheese boards. This is a tragedy that seriously needs some help, because sweet wines are probably tired of being relegated automatically to being paired with cakes and other desserts. Wine naturally so it makes sense that sweet wine should be paired with similarly complicated and fruity cheese.  The complex flavors of wine are meant for equally complex flavors, so if it is too far out of the comfort zone for some to leave brie and the like off the menu, try just a simple dessert with cheese; like pears and stilton.

                This little thought about variety of pairing is a real treat to get into. More satisfying than the average piece of cake or doughnut, and with the added benefits of calcium in the cheese and antioxidants in the wine, these sweet pairings are one of the smarter ways to satisfy a dessert craving. Getting the hang of picking out the right cheeses can take some time, but there are a plethora of resources there to help.

Sweet Cheeses Paired with Wine is a post from: Rhino Wino

Sometimes the spices of a dish are the real stars, and pairing the wine with the spice in that case would be a tragedy to the enjoyment of the wine and the dish. Paprika for example can be a dominating flavor in a dish like chickpea stew or a traditional Hungarian fish and paprika soup that is red with the spice. 

                Paprika is a common Hungarian spice and a great addition to any dish that needs warm pepper smokiness without too much spice.  Dishes where paprika is the dominant flavor, pairing it with chardonnay is a simple and great choice. An oaked chardonnay compliments the smoky perfection of good paprika.

                Trying to fill six bottle wine carriers based on favorite spices can be done. A spice can determine the whole tone of a meal, just as easily as meat can.  Think about the tone of the spice and wither it would be best for a wine to compliment or contrast the spice. The snappy, green woodiness of thyme would be a good note to have complimented in a wine, whereas the kick of chilies may want to be mellowed by a more refreshing wine. Use pairing with herbs and spices as an easy way to find the right wine when more common ways don’t quite hit the mark.

Paprika in Pairing is a post from: Rhino Wino

Knowing French wine and knowing French wine regions are really one in the same. Like most of Europe, France labels wine based on region rather than variety like in America. This means that knowing the wine regions of the country gives one a greater knowledge of the actual wine that the country produces.  The Loire Valley for example is one of biggest wine producing regions with vineyards scattered along almost the entirety of the Loire River. The key trait of wines from these regions is that they come from very old vines; this area of France has been developed for a very long time. In fact the Loire Valley is home to large collection of the castles in France. 

                Taking note of what foods are favorites in each region is a great and easy way to pair with the wine from those two bottle wine totes.  For example wine from Provence would go great with a seafood dish because Provence is right along the Mediterranean Sea.  Taking knowledge like this and pairing them based on regional tastes is not only a unique way to pair wine with food but also a great way to seem like an expert in wine and the region in question.

Pairings Based on Regions is a post from: Rhino Wino

Entertaining guests can be hard for those that do not cook often, knowing the way around a kitchen can be faked though by following a simple plan.  Keeping things simple make even a novice at entertaining seem more cool and collected when the guests arrive. Honestly, seeming to have things under control is one of the keys to being a successful host. 

                Keep things simple and remember to remain calm with guests around to give off the air of a great host and the perfect party. Wither for a full meal or as part of a more snack buffet or tapas style get together, take advantage of roasting for easy and delicious sides. Roasted potato wedges are a classic, but just as easy as roasted pumpkin or sweet potato fries. Coat the desired vegetable in oil, salt and pepper and leave to roast; it’s as simple as that. Given all the extra time now available it will be easier to handle accidents or other mishaps, like realizing all the wine left in the three bottle wine bags is red and everyone wants more of the white. Holiday season is just around the corner so this is a great time to get the hang of having the best dinner parties possible. 

Intro To Entertaining is a post from: Rhino Wino

Late summer and early fall is harvesting time for pumpkins. Indeed they are everywhere around Halloween time, and not just for jack-o-lanterns.  Cooking with pumpkin can be a rewarding experience for any home cook, and even restaurant goers will enjoy professional chefs’ creations with the iconic taste of fall.  Pumpkin is as versatile in cooking as its wine pairings are.  Some great ways to prepare a hearty meal with pumpkin include making a blended soup with cooked pumpkin and spices. Recipes like this often need chicken stock in them for best flavor, making it a perfect match with a dry chardonnay. A more adventurous way to prepare pumpkin though taps into its international roots. While a classic fall taste in America, pumpkin enjoys a rich history in Asia and India. Tap into this by making a pumpkin and pork stir fry or curry. The pork goes great with the pumpkin and a glass of pinot noir.

                Embrace local produce as soon as the pumpkins start appearing. The fall squash is easy to cook with and can soak up flavors from ginger and pork to cinnamon and pastry. Not to mention hauling around heavy little pumpkins and full six bottle wine bags may keep away the winter weight gain for a while longer.

Pumpkin Pairings is a post from: Rhino Wino

The blazing heat that is ever present in the middle of summer is slowly loosening its grip to make way for calm and sweet autumn. It makes sense that tastes for wine will change according to the seasons a bit, similar to the way watermelon is great in the summer but as the heat fades something more like apples sound good. Look for wines with flavors more like apple, spice, and earthiness to make fall seem all the closer. Or hang on to summer for a little longer with fruitier wines, just let them be a little deeper of a flavor to still hit the spot; think of something like a red with earthy dark berry flavors or a buttery and lemon accented white.

                Easing in the coming fall makes the change feel even more welcomed and exciting; even more so if the change in wine selection accompanies a shift in food. Finally again allowing nut crusted cheeses to go on the cheese boards makes the scorching days of summer fade into the past. Since it is easy to get tired of the ever present heat, welcoming autumn seems like an almost necessary celebration to some; so go with it and enjoy.

The Late Summer Flavors is a post from: Rhino Wino

Football season is upon its fans, some of who happen to also enjoy wine better than the more traditional beer when watching the game. But a lot of tailgating and game day food can be a challenge to pair with wine. Since it is a rare football fan that doesn’t like buffalo wings or chips it makes more sense to think of a wine that goes with them to forgo the tempting snacks for a favorite drink. Pick the snack that has the most appeal and try the corresponding wine, they are some great matches out there.

                Fans of both mild buffalo wings and nachos should try chardonnay. Not only does it compliment the chicken but it can cut through the cheese of nachos. For potato chip fans a slightly dry red of any kind cleans the mouth nicely, leaving no greasy chip aftertaste. Of course there is always the option of breaking open the champagne even before the home team has won, call it wishful thinking or simply champagne pairs great with almost anything. But a real easy way to keep football wine fans happy is just to fill the glasses and cheese board sets.

Football Season is a post from: Rhino Wino

There is a booming wine industry in China’s bourgeoning middle and upper classes. This new group of wine drinkers has brought a whole new depth to the region of pairing wine with Chinese food even in Europe and the Americas. While it is hard to pair with Chinese food because of the intricacies of flavor present in most Chinese food, there are a few general rules to follow.  Find the basic flavor of the main dish; it affects the wine selection if the main dish is spicy, soy based, or mild. Also the meat, or lack of, in the main dish effects wither a white or red is more appropriate.  Like more familiar foods, white wine goes best with chicken or fish whereas reds are still more fitting for beef or pork.

                It is best with Chinese food too to make sure that the wine has a bright but not sharp flavor to cut through the soy sauce or other sauce without overpowering the flavors.  Bright citrusy wines make a good impression with the traditional way of combining tastes. Also while it may not be fitting with a lot of Chinese food, it is more fitting for the wine to be slightly sweet. Sweeter wines, after all, are what the average Chinese wine fan seems to look to put in their wine carriers.

Pairing with Chinese Food is a post from: Rhino Wino

There are foods that everyone associates with the happy moments of childhood.  Macaroni and cheese is the perfect food to any five year old, but could an adult love it as part of a sophisticated meal with friends and wine?  Well of course it can.  Wine can pair with the hot, gooey pasta dish just as easily as it pairs with well, cheese. After all, cheese and wine is the most classic combination.  Take into account though that good wine will make cheap mac-n-cheese taste just that. For best results in transforming this kid favorite meal into a nostalgic adult one, it is best to make the pasta dish homemade. This gives more control over the cheeses and keeps out any preservatives that could give an off taste when paired with wine. 

                Modern cuisine is in love with grown-up versions of these classic kid dishes too. Some restaurants are even serving mac-n-cheese but with things like crumbled bacon and bits of green onion in them for a more complex flavor. Take a clue from the hot chefs of the day and reinvent a nostalgic food but with touches for the more discerning palette. Next pair them with wine decanters of simply bright wine that also has subtle hints of more complex things, it makes for a close and casual feel at dinner parties without seeming too laid back.

Pairing with Childhood Favorites is a post from: Rhino Wino