Ever get angry & frustrated by a lack of knowledge of how food pairs with wine?
Here are 32 remarkable food & wine pairing suggestions that are guaranteed to exploit your strong desire to learn how to pair food with wine.
“A slightly sweeter vintage than previous years, the 2015 Dry Riesling is a perfect balance of honey-glazed fruits (mandarin and lemon zest) and cool mineral tones on the nose, while honeydew, pear, and the slightest touch of grapefruit rind delightfully charm and twist into a crowd pleasing clean finish.”
“Let’s see…it’s fantastic with spicy foods:”
Pad Thai or Red Curry Thai
Chinese Five Spice ground turkey with zucchini noodles and stir-fried vegetables
Pineapple Jalapeno sausage topped pizza from a local favorite Flying Pie Pizzeria
BBQ Chili Con Carne
Grilled chicken kabobs
Idaho sturgeon with a beluga lentil cake
Butternut squash puree
An assortment of cheeses (Brie, Dubliner, Cranberry, Blueberry Cherve, Gorgonzola)
And she adds…”Now I’m a sucker for some good Creole food, and personally believe that it goes amazing with…”
Blackened chicken served on a top of a wild mushroom risotto and broccoli
New Orleans style Jambalaya (Andioulle sausage, chicken, shrimp)
Bread pudding topped with bourbon sauce.
Listen to what she has to say about her fascinating food pairing with Coiled’s 2014 Sidewinder Syrah!
“This intoxicating Syrah is dark, sensual and spicy. Behind a tantalizing nose of smokey cured meat, earthy minerality, curiously ground coffee come silly dark layers that elegantly twist into a worm velvety, lingering finish. Such a juicy and lively Syrah pairs with pairs with practically any dish. Impress friends and family by serving this food friendly Syrah with cheese of all variety, game day food…”
Classic Antipasti Platter
Bacon wrapped stuffed with gorgonzola
Sausage and mushroom pizza
Vegetable and bacon bruschetta
Baked brie with canberry berry topping
Prime rib/beef tenderloin with a balsamic reduction
Dark chocolate almond bark with dried cherry bits
Carmel sea salt Gelato
Don’t forget her 2016 Winter Banter Zinfadel pairing!
“Looking for a unique after-dinner drink? This botanically inspired fortified wine is just that. In collaboration with a mixologist from Boise’s 8th street district, Preston (winemaker) crafted a fine wine beverage that consists of a Zinfadel based with organically infused brandies. With 17.5% ABV this rich digestive is sinfully boozy, and has a mesmerizing nose with profiles of butter orange, toasty hazelnut, cardamon, ginger and subtle vanilla. Enjoyed at room temperature, or even heated (like the German holiday wine) Glugg. As it is described as a dessert wine:”
Dark chocolate truffle with bits of cinnamon & espresso
Marble and white chocolate cheesecake with a chopped date and hazelnut crust
Chocolate bark with dried cranberries and hazelnuts
And last but not least, her 2016 Nouveau Red Table Wine pairing. These remarkable food & wine pairings are amazing!
“Presenting the first of its kind, that we know of, to be produced in Idaho…drum roll please!!! Now this is not your everyday Beaujolas released in less than a week before Thanksgiving, our Cinsault Nouveau is a beautiful fresh, fruity young red wine. With notes of Pomegranate, water berry/cranberry, and tart raspberry this wine complements a wide variety of dishes, especially this time of year (December). Some of our staff favorites so far is to pair a glass of Nouveau along with…”
Braised or roasted venison/beef/lamb/chicken/duck with roasted with roasted root vegetables and Gouda mashed potatoes
Pulled pork or even more coarsely ground cates (i.e. rilletes or folie) with grilled french bread with pickled red onions
Robust Wintry Stews
Ziti or Lasagna
Wood fire roasted pizza with a meaty topping
Hot Indian curry
New York style cheesecake
Chocolate covered pomegranate seeds with freshly cracked with smoked sea salt on top
Here’s more wonderful information on Coiled Wines…