FOOD/WINE PAIRINGS FROM BILL ST. JOHN
The key element in the recommended wines is moderate or low alcohol. Alcohol in wine-and-food combos is like push technology: it slams whatever is in a food right smack in your face.
Simplify pairing wine with food by attending less to the texture, flavor, or weight of each and more to elements such as salt, sweet, acid, and fat.
A spoonful of sugar makes more than the medicine go down; it makes everything taste better. But sweetness can be a bugaboo to tasty wine pairings.
What we have here is a preparation of protein and vegetable that is high in its own native acidity (mustard, white wine, the ferment of sauerkraut) and that, consequently, poses a problem for wine.
Unlike the cow, however, we get to enjoy wine with our asparagus — but there's the rub. Asparagus is high in a chemical called methyl mercaptan and can make wine consumed with it come off tasting bitter.
You won't believe how tender these salmon filets turn out; they become fish pudding. It's also a good reminder that sometimes the best wine simply pairs up with the texture of the food.
Always pair sweet foods with wines that are either as sweet by the same measure, or that give the impression of sweetness, as do rich, fruity reds.
The main element you’ll want to rely on, in any wine you choose, would be a refreshing acidity, to help clean up after the richness of this preparation.
Pair these scrumptious, savory gobbler meatballs with wines, white or red, that do not fatigue. The key element? Fresh acidity.