Wine & Food Pairing

Wine & Food Pairing

Nothing is more interesting, difficult and rewarding at the same time then finding the right wine with the right dish. The marriage of wine and food can lead, like in life, to blissfulness or total drama.
The rules of engagement are defined by just a few basic rules.
• Find a wine that has the same power as the dish, ergo nor the wine nor the food should be dominant over the other
• Although in most cases equal flavors go well together it is sometimes delightful to have opposites being matched up

And so I have listed here below a few dishes and have suggested the equal flavor and the opposite flavor.

Sure enough the 2 rules also apply in real life, but with wine there is one more rule that you can freely apply and that is that you can (and should!) experiment as much as you like. E for equal and O for opposite. Enjoy!

Traditional Aruban Dishes:
Sanger Yena
E – Late Harvest Malbec – Norton – Argentina
O – Riesling – Dr Loosen – Germany
Scabechi
E – Pinot Grigio – Mezzacorona – Italy
O – Gewurztraminer – Pillitteri – Canada
Keri Keri
E – Chardonnay – Santa Carolina – Chile
O – Shiraz – Yellow Tail – Australia
Keshi Yena
E – Pinot Noir – Red Tree – USA
O – Late Harvest Chardonnay Norton – Argentina
Classic Dishes:
Appetizers
Ceviche
E – Sauvignon Blanc – Ferngreen – New Zealand
O – Riesling – Chateau Ste Michelle – USA
Garlic Shrimp
E – Chardonnay – Mezzacorona – Italy
O – Angel Food – Cupcake – USA

Tuna Sashimi/Tartar
E – Pinot Noir – Meiomi – USA
Vitello Tonato
E – Chianti – Caposaldo – Italy
Tenderloin or Carpaccio
E – Merlot – Santa Carolina – Chile
Escargots
E – Pinot Noir – Louis Jadot – France
O – Viognier – Cline – USA
Calamari
E – Pinot Grigio – Chateau Ste Michelle – USA
O – Chardonnay – Chloe – USA
Duck or Goose Liver
E – Late Harvest Moscato – Norton – Italy
O – Sauvignon Blanc – Chalk Hill – USA
Main Dishes:
Rock Lobster
E – Chardonnay – Sequoia Grove – USA
Grilled Grouper
E – Chardonnay – Josh – USA
O – Sauvignon Blanc – Two Vines – USA

Scallops
E – Sauvignon Blanc – Josh – USA
Sweet & Sour Shrimp
E – Riesling – Chateau Ste Michelle – USA
Dover Sole
E – Chardonnay – Pouilly Fuisse – Louis Jadot – France
Pepper Steak
E – Syrah – Yellow Tail – Australia
Rack of Lamb
E – Zinfandel – Seghesio – USA
Skirt Steak
E – Cabernet Sauvignon – Norton Collecion – Argentina
Chicken Breast
E – Chardonnay – 14 hands – USA
O – Pinot Noir – red Tree – USA

Duck Breast
E – Pinot Noir – Deloach – USA
Rib Eye Steak
E – Cabernet Sauvignon – Liberty School – USA
Veal Chop
E – Pinot Noir – Red Diamond – USA
O – Beaujolais – Louis Jadot – France
Suggested wines for particular sauces:
Lemon or acidic sauce
Sancerre – Michel Redde – France
Buttery Sauce
Oaked Chardonnay – Yellow Tail – Argetina
Tomato based Sauce
Pinot Noir – Red Diamond – USA
Mushroom Sauce
Red Blend – Conundrum – USA

Enjoy, and please let us know your thoughts!

The Aruba Wine Club Sommelier

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