| FOOD PAIRINGS |
Sherry Old Fashioned
2 oz . Basil Hayden ’ s bourbon ½ oz . Amontillado sherry ¼ oz . Demerara syrup 2 dashes Black walnut bitters 1 dash Angostura bitters
Add all ingredients to a mixing glass , fill with ice and stir for 20 seconds to proper dilution . Strain over a large cube into a rocks glass . Garnish with a cinnamon stick and orange swath .
WHAT SHOULD PEOPLE KEEP IN MIND WHEN PAIRING BEVERAGES TO FOOD ? When pairing wines with food , especially something prepared at home , I think about whether I want my beverages to compare or contrast with the menu . You want your wine and culinary menu to either run side by side with similar attributes or contrast a little so they work well off each other .
The easiest way to pair your drinks and food together is to complement the flavors and textures . For example , lighter and delicate wines pair well with lighter , more delicate dishes .
Build your menu first , then choose your wines and spirits to determine if your drink choices are going to work in unison . If you ’ re eating turkey , whether at home or in a restaurant , the obvious choice is to pair it with a pinot noir from Oregon .
It ’ s a lighter wine in style and doesn ’ t overpower the delicateness of poultry , and Oregon pinot noirs have a great earthy component . It complements the rosemary and herbs used when cooking the turkey .
I would also pair it with a California chardonnay since it ’ s rich and luscious , and it pairs well with buttery dishes like turkey . For richer foods like steak or tenderloin , I would pair those dishes with a cabernet ( again , they work well with pepper ) or a red blend from California for lighter seasonings .
An unexpected pairing would be pumpkin pie with whipped cream paired with a Moscato di Asti from Italy . It ’ s a remarkably good pairing , effervescent and on the sweeter side since you want your wines to be sweeter than your desserts .
Ultimately , though , don ’ t worry too much ! Good food and good wine go together , and make for a wonderful experience nonetheless .
ARE THERE PAIRINGS THAT TYPICALLY DON ’ T WORK WELL ? You want the weight and texture of your wine to match the weight and texture of the food you ’ re preparing . So if you ’ re making something big and bold , match that .
The biggest mistake to avoid is not putting any thought into your pairings . You also want to avoid not properly tempering your wines .
I work with the 20 / 20 rule to serve wines at the right temperature . If you ’ re drinking white wine , you should chill it all day and then take it out 20 minutes before serving . For red wine , leave it out until 20 minutes before serving , and then pop it in the fridge for a slight chill .
Keep in mind that one wine won ’ t go well with everything on the menu . If you have just one wine or spirit available , pair it with the star of the show and don ’ t worry about the other foods you have on the menu .
WINE PAIRINGS WITH LAMB
Thanksgiving is all about the turkey , and Christmas meals tend to incorporate fish or beef , but lamb can be a great holiday main dish . The American Lamb Board partnered with sommelier and wine writer Jessica Dupuy to curate a few holiday pairings .
Syrah with Sheet Pan Leg of Lamb with Roasted Vegetables . Offering classic notes of earth-dusted blackberries and floral violet , syrah is dark and brooding and a perfect fit for the dried herbs and peppery notes of this sheet pan supper .
Cabernet franc with Braised Pomegranate Lamb Shank with Fennel . Cabernet franc is a medium-bodied red loved for its savory , bell pepper-like flavors , and medium-high acidity . A perfect match for the rich , fruity and herbaceous flavors of this dish .
Zinfandel with Lamb Chop Crostini with Orange-Cranberry . The rich , jammy fruit character , warm baking spices and smoky finish in red zinfandel make it an excellent pairing with the tangy fruitiness of lamb chop crostini with an orange-cranberry sauce .
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