Pairing Beer with Food – A Brief How To Guide

Wine and food pairings are nothing new. There are hundreds of years' worth of study behind these pairings. However, beer shouldn't be left out of the meal planning. In fact, you'll find that there are tons of different dishes that pair well with different brews. The secret lies in knowing what types of foods different brews pair best with. Here are some simple guidelines to get you started pairing brews with meals.

Dustin Canestorp is the Founder and General of the Beer Army. Join the ranks of the Beer Army at BeerArmy.com. Take a stand and let the world know your position. If you are going to drink, drink BEER!

 

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I Love Italian Regional Cuisine - Pairing Lombardy Pastries and Desserts With Sweet Wine

Poor old Lombardy has no seacoast. So she has to make do with some of the finest lakes in all of Europe. Its capital Milan is Italy's center of finance, fashion, and the media. Did we mention the region's voluminous agricultural output? Expect to find fine wine and food in this lovely region.

Colomba Pasquale (Easter Dove) is a great yeast cake that ends up looking like a dove, especially if you buy a mold. Among its ingredients are egg yolks, diced candied orange and lemon rinds, milk and almonds. It's a hands-on recipe, but if you're lucky enough to live near a good Italian bakery you may be able to buy it at Easter. Traditional wine pairings include fizzy or sparkling (the sparkling is more fun) Asti DOCG from the neighboring region of Piedmont, the nearby red or rose Malvasia di Casorzo d'Asti DOC available in a wide variety of styles, and the Tuscan white Moscadello di Montalcino DOC. You won't have trouble finding the Asti or probably the Moscadello. No promises for the Malvasia.

Desserts Food

Panettone is a classic Italian Christmas cake. The Lombardy version is said to be the best and the hardest to make. To do it right, use baker's yeast. Among the ingredients are egg yolks, melted butter, raisins (soak them and squeeze them dry), butter, and diced candied orange and lemon rinds. Italian bakeries should carry this delicacy at Christmas time. Suggested wine pairings include the red fizzy or sparkling Acqui/Brachetto d'Acqui DOCG from neighboring Piedmont (if you can find it), Asti, and Moscadello di Montalcino DOC.

Sbrisolona (Crumbly Cake) starts with white flour and cornmeal. Other ingredients include butter, white wine, chocolate, and candied cherries. As its name indicates, make sure the dough stays crumbly. Slice while hot so it doesn't break. Among the many recommended wine pairings try Colli Orientali del Friuli Picolit DOCG from the Friuli-Venezia Giula region of northeastern Italy, Vino Santo di Chianti Classico DOC from Tuscany, and the hard to find Ramandolo DOCG also from Friuli-Venezia Giula. In spite of what you might think from its name, Vino Santo di Chianti is often white.

Torrone (Nougat) is a delicious candy made from honey, sugar, egg whites, pistachios, almonds and some other goodies. This should be fairly easy to purchase. I'm told that Torrone keeps for a long time when wrapped in waxed paper or aluminum foil. Don't believe it. Enjoy with wine pairings such as Greco di Bianco DOC from Calabria, Moscato di Trani DOC from Apulia, or Vin Santo di Montepulciano DOC from Tuscany. This last wine may be white or red. At least the last two should be relatively easy to find.

Our final Lombardy dessert recommendation is Torta Paradiso (Angel Cake) said to be best in Pavia. You'll need potato starch, more egg yolks than egg whites, butter, and a few more ingredients. Serve the day after you make it. And what dessert wines should you serve? Suggested pairings include Loazzolo DOC from Piedmont, Malvasia di Cagliari DOC from Sardinia, and Recioto di Soave DOCG from Veneto. This last wine may be sparkling and whether or not it sparkles will probably cost more than the others. But it's a lot easier to find.

I Love Italian Regional Cuisine - Pairing Lombardy Pastries and Desserts With Sweet Wine

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Visit his site devoted to Italian food at http://www.fooditalyfood.com

You'll find a weekly review of wines and lots more wine information and reviews on his global wine website http://www.theworldwidewine.com

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Pairing The Best Food With Wine

Are you looking forward to pair your favorite meal with a good quality wine, then you require to have an extensive knowledge about pairing the wine and food in a correct order. In case, you fail to do so, you will spoil the whole fun. In fact you would be spoiling the taste of the best quality wine and the best food item.
The bad qualities you may introduce via pairing wine and food in an incorrect form include extra sweetness, bitterness, alcoholic properties and non-desirable metallic flavors.
You can easily adopt several foolproof methods to pair food and wine in correct form. First and foremost, you should remember that the food and wine you want to pair should have similar characteristics. You should think of a porter if you want to have red wine in your lunch or dinner. The reason is that both these items have strong flavors. You should not mix and pair food and wine that consist of characteristics different from each other. Most people try to pair sweet wine with steak and end up getting undesirable results.
Mixing wine and food of different characteristics will prove to be a very bad experience for you. Proper pairing will work towards providing a distinct and pleasant element to your overall wining and dining experience.
Experts believe that wine with citrus taste will go well with chicken laced with butter and garlic sauce. You would simply love the outcome.
You should follow certain rules before starting off to prepare new dishes for wines with high alcohol flavor. High alcohol flavored wines should be combined with barbecued dishes such as barbecued meats. If you happen to pair your favorite wine with light flavored dish, then chances are that wine will overpower the dish. You will end up feeling that you have been just having a glass of wine for so long.
In case, you like wines that consist of a lot of tannin, then you should pair them with dishes rich in salt or protein content.
You can also enjoy desert wine via mixing sweet wine with your favorite dessert that is sweet in moderate amount. Do not look for sweets that have too much sugar content. This will over seventeen your dish.
You should also trust you own instincts prior to combining foods and wines together. Try to figure out what you want to drink and eat. Thereafter, slip some wine and take a bite of the food you have prepared in order to figure out what will suit your taste buds.
You should not go for wine that you don't like or a dish you have never tried before. Experimenting is good but don't try to go for anything that may provide you bad taste.
Best food and wine pairings result from a lot of research and experiment. You should learn a lot about wine, different types of cuisines and the results these provide when in combination. You would definitely be able to make great pairs if you make some efforts towards research work.

Want to find out about freeze cheese and cheese allergy? Get tips from the Cheese Facts website.

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