Cook Street Plaza
100 E. Station Street
Suite 160
Barrington, IL 60010
847.842.WINE (9463)
Food and Wine Pairings |
Store Hours: Tues - Sat 10 am-7 pm
and Sunday 11 am-5 pm
Notes on Light Bodied vs. Full Bodied |
| --> Think skim milk (light) vs. whole milk (full) feeling in your mouth |
| --> Full bodied often higher in alcohol for dry styled wines |
| --> Vinification methods impact: oak (full) vs. no oak, maloactic (full) fermentation, etc. |
| Some notes on pairing: |
| Tart wines go with dishes that are creamy, high in fat, or salty. |
| Sweet wines counterbalance spicy dishes very well - try a Riesling! |
| Wines with a lot of oak taste bigger, so serve with bigger recipes - Steak & Cab! |
| Spicy foods can accentuate the heat and tannins in high alcohol and tannic wines. |
| Contrasts can go well together - try salty foods (stilton cheese) with sweet wines (sauternes or port). |
| As a starter, consider local wines - Greek w/Greek Food, Italian w/Italian Food, etc. |
| Some notes on preparation: |
| Heavy sauces can trump the main course flavors and body weight. |
| Poaching, steaming, boiling, and sauteeing are light cooking methods. |
| Grilling, pan-searing, smoked, BBQ, broiling, braising are heavy cooking methods. |
Wine and Food Pairing
Body Weight of the Wine is Important!
CRISP |
MELLOW |
SUMPTUOUS |
light-bodied |
medium-bodied |
full-bodied |
Pinot Grigio/Gris |
||
<--------Gruner Veltliner---------> |
||
<--------Sauvignon Blanc--------> |
||
<-------------Riesling-------------> |
||
<-----------Pinot Blanc-----------> |
||
Chenin Blanc |
||
Gewurztraminer |
||
<---------Chardonnay---------> |
||
<-----------Semillon-----------> |
||
<-----------Viognier-----------> |
||
FRUITY |
VELVETY |
ROBUST |
light-bodied |
medium-bodied |
full-bodied |
Beaujolais |
||
Rose' |
||
<------------Barbera--------------> |
||
<------------Carignane------------> |
||
<--------------Grenache-----------> |
||
Malbec |
||
Sangiovese |
||
Pinot Noir |
||
<---------Cabernet Suvignon---------> |
||
<-----------Cabernet Franc-----------> |
||
<----------------Merlot-----------------> |
||
<---------------Zinfandel---------------> |
||
<------------Syrah/Shiraz-------------> |
||
Nebbiolo |
||
Petite Sirah |
||
White Wines
Wine and Food Pairing
Texture, Sauces, & Preparation of the Food is Important!
CRISP |
MELLOW |
SUMPTUOUS |
light-bodied |
medium-bodied |
full-bodied |
Salads |
Veal |
Oily Fish |
Light Fish |
Pork |
Fowl |
Shell Fish |
Pasta w/White Sauce |
Lobster |
Young, Tangy Cheese |
Chicken |
Dishes w/Cream Sauce |
Asian Food |
Seafood |
|
Spicy Dishes |
Fresh, Creamy Cheese |
FRUITY |
VELVETY |
ROBUST |
light-bodied |
medium-bodied |
full-bodied |
Pizza, Pasta |
Beef |
Hearty Dishes |
Oily Fish |
Veal |
Beef |
Chicken & Fowl |
Lamb |
Lamb |
Spicy Dishes |
Burgers |
Game |
Fresh, Creamy Cheese |
Young, Tangy Cheese |
Hard Cheese |