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Perfect Pairings

May 14, 2008 - published in the Beacon News and Naperville Sun

By Bill Garlough

Spring marks a turning point. As temperatures warm outside, we change our food Tarifa more friendly to the kitchen light and our choice of wine to follow suit.

The selections of red wines to go with a lighter pinot noir, Beaujolais and pink. The white wines are very popular hot weather, they offer a fresh option, lighter and refreshing beverages. Another change is the role of salads that can move from one that began at the main entrance.

About dressing

As our tastes become more adventurous salads can now hold a variety of vegetables and exotic ingredients, as roasted nuts, unusual cheeses, fresh fruits, salads and herbs to create a more flavorful experience. Here are general guidelines on the salad.

• style creamy sauces pair well with dry wines, light and medium bodied white such as Pinot Grigio, Soave Classico and Chardonnay with good acidity, which helps balance the richness Dressing creamy.

• traditional toppings overwhelm acids the acidity level of many wines, creating a less favorable relationship. The acidity of a homemade dressing can be reduced using a mild vinegar, like wine vinegar or rice vinegar balsamic Asia, slightly sweet. Moreover, increasing the amount of oil in the vinaigrette will reduce the acidity.

• Add fruit puree (raspberry puree as an example) or fruit juice in a house vinaigrette instead of up half the vinegar helps soften and balance the flavors. Here are some classic combinations: raspberry, black cherry - Pinot; citrus - Sauvignon Blanc, apple, pear - Riesling.

If you use a vinaigrette bottle (not a creamy dressing), you can add some wine to drink directly from the locker room, to help connect the flavors.

Food, wine pairs

Here are some of my favorite summer salad Main course: • salad cold pasta with grilled salmon, sweet onion and fresh peas mixed with a creamy dill dressing. Riesling to complement the flavors of the salmon and dill and sour slightly sweet delivers a perfect balance with this dressing.

• pairs of grilled chicken Caesar salad with a good acidic style of Chardonnay and Pinot Grigio, because they can cope with the bold flavors of garlic and anchovies.

• Caprese Salad, a combination of sliced mozzarella and tomatoes, is a way perfect for enjoying our stand here and exploitation of fresh tomatoes. Something soft mozzarella aid to offset the high acidity of tomatoes, which allows a balance of whites, Pinot gris, pair well. When you add the basil leaves or pesto to this salad, a biscuit sauvignon blanc is a good option as their counterparts in grass natural and basil.

• Asian chicken salad is popular and offers distinctive flavors of rice wine, vinegar and sesame oil (Add the pepper red to increase the pressure). Riesling Kabinett lively acidity and balance of these sweet tastes of Asia and helps counter the spicy characteristics. Moreover, a Gewurztraminer Alsace a good choice, with its spicy, sweet and lychee nut notes.

Asian Sesame Dressing

This is a recipe for easy dressing to make at home. This delicious dressing created by Catering My head can be used on the greens, cabbage or as a marinade for chicken or firm fish such as tuna.

4 cloves garlic, minced

2 tablespoons minced fresh ginger

½ cup olive oil

1 / sesame oil 4 cups

1 / 3 cup rice vinegar (not sweet or salted)

1 / 4 cup soy sauce (can use low sodium if preferred)

4 tablespoons honey

¼ cup water

Place all ingredients in a glass jar room (or at least size 1 quart). Cover container with tight lid and shake well until all ingredients are mixed. Remove the lid and place the pot in the microwave. Heat for one minute to ensure that the honey dissolves. Place the jar with the lid in the refrigerator until completely cold. Place the jar lid tightly and shake well before serving. Cover and refrigerate.

Serves 18.

Bill selections

Tiefenbrunner Pinot Grigio - Italy $ 14

Chateau Ste. Michele Indian Wells Chardonnay - Washington: $ 15

Kesseler Riesling Kabinett - Germany: $ 16

Sterling Vineyards Sauvignon Blanc - Napa Valley California: $ 14

Trimbach Gewurztraminer - Alsace, France: $ 18

Allegrini Soave - Italy: $ 14

For more Perfect Pairings Bill Garlough visit my head.

About the Author:

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

Article Source: ArticlesBase.com - Spring Into Salads With These Wine Pairings

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