NEW FOOD=NEW PAIRINGS

While its true that red wine goes with heavier dishes like meat, and white wine pairs better with lighter fare, such as fish or vegetables, considering how drastically the food industry has shifted in the last twenty years, how well do those rules hold up?

Two decades ago, Wolfgang Puck and Julia Child were the only chefs that the average American could name, and the Food Network wasn’t even a thought on cable’s mind. People have become much more epicurean, with new food styles and restaurant trends popping up every day it’s no wonder that the new food lifestyle is calling for a revamp of the classics. When Harry Met Sally sums it up well with the line: “Restaurants are to people in the 90s what Theater was to people in the 80s.” Eating has become less about utility and more about exploration and the experience.

Our country’s affinity for Asian dishes, including fusion, is a perfect example of unique wine pairing. While the plates tend to focus on meat dishes, many can easily substitute the meat for tofu, which is lighter in texture and flavor. Sushi is also a difficult one to work with, as some of the fish, like Toro (fatty tuna), is rich and heavy. A spicier dish would pair best sweeter wine, so that the dish and vino aren’t competing for palate space. Cline Cellar’s Viognier is recommended for fish dishes, but the delicate structure of our Cashmere would also work well with a curry dish, whether it includes meat or just vegetables.

Ultimately, it’s about experimenting with your own palate. Wines are not limited to the descriptors on the bottle, because at the end of the day it has to go through your lips. We want to know how you pair our wine and if you have any recipes you would like to share, please email them or post them in the comments section.