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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