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LEARN TO PAIR LIKE A PRO
05/21/2008 - By Corporate Sommelier Don Sritong Corporate Sommelier Don Sritong
Corporate Sommelier Don Sritong Offers the Principles of Food and Wine Pairing
(Chicago, IL) April 2, 2008 – A good food and wine pairing will result in both the food and wine tasting better than they did on their own. Unfortunately, few people know much about pairing food and wine and cling only to the clichés of white wine with fish or chicken and red wine with meat. Keeping with their mission of making wine education simple, fun and functional, Just Grapes offers a “Principles of Food and Wine Pairing” seminar ensuring that anyone and everyone can acquire the skills needed to successfully pair food and wine.
“With the explosion of fusion and crossover of so many flavors, sauces, spices, preparations, ingredients and textures from all ethnicities, food pairing can be quite a challenge,” says Corporate Sommelier, CEO and owner of Just Grapes, Don Sritong. “With so many options, I see it as a plethora of opportunities for food and wine and I’d like the consumer to be able to explore this.”
Just Grapes doesn’t end their education with the seminar. Here, Sritong offers some basic “Principles of Food and Wine Pairing” knowledge:
· Separate before together: For a true understanding, try the wine by itself and then the food by itself. Then try them together to get the full affect.
· Compare and contrast: A general rule of thumb in food and wine pairing is to compare and contrast texture and flavor.
· Full vs. light: Full flavored foods work well with full flavored and textured wines while light flavored foods work well with light flavored and textured wines.
· Sip while eating: Sip the wine while you still have the food in your mouth. This also applies to the sauces that accompany food.
· Think condiments: Pair a wine that has a similar flavor or texture as the condiment. For example, when having shrimp with lemon, pair with a high acid Pinot Grigio or Sauvignon Blanc.
Sritong also offers some classic food and wine pairings:
· Chablis (Chardonnay) with Oysters
· Champagne with Caviar
· Prime Ribeye Beef with Cabernet Sauvignon
· Salmon or Duck with Pinot Noir
· Lamb or Venison with Shiraz
· Thai Food with Riesling, Gewürztraminer or Viognier
· Sancerre (Sauvignon Blanc) with Goat Cheese
· Vintage Port with Bleu Cheese
· Fois Gras with Sauternes (Botrytis Semillon)
Finally, Just Grapes believes “the best wine for you is the wine you like best” so Sritong says, “Your favorite wine with your favorite food shared amongst your favorite friends will always equal a truly great pairing.”
Those looking for a deeper understanding of food and wine pairing can attend Just Grapes and Sepia’s Food & Wine seminar Wednesday, April 23, 2008 at Just Grapes. Tickets can be purchased at www.justgrapes.net.
ABOUT Just Grapes
Just Grapes brings the passion of wine country to Chicago by simplifying the world of wine for local consumers. A wine shop supporting the idea that wine education should be simple, fun and functional, Just Grapes specializes in private and corporate wine-tasting events, wine retail and wine education. Focusing primarily on corporate wine education, Just Grapes’ Owner and internationally recognized Corporate Sommelier, Don Sritong, offers unparalleled wine expertise and consultation at the corporate level, both on and off-site. Just Grapes services include corporate entertainment, team building, wine cellar consultations and more. Just Grapes is located at 560 W. Washington Blvd., Ste. 100, just west of the Loop in Chicago. For more information please call 312-627-WINE, or visit www.justgrapes.net.
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