Hello and welcome to Part 2 of our Food and Wine Pairing episodes! Charisse and Kristi continue to explore food and wine pairings in an unconventional lesson. Leveraging training methods from wine certification experts, we break down a few pairing myths and explore three wines against the 5 flavors your tongue identifies – salty, sweet, bitter, sour and umami.
With a “charcuterie tray” of sugar, salt, lemons, tomatoes, mushrooms, brie, popcorn and dark chocolate, we set out to dissect the influence of each flavor against 3 wines.
White Wine: Texas Heritage Oaked Albariño
Red Wine: Boeger Merlot
Dessert Wine: Casa Mandel Boullosa Carcavelos
In Part 2, we start with a recap then dive right into the Boeger Merlot to explore how red wine is impacted by our “charcuterie items”. This fruity, mildly tannic and medium acidity red responded in surprisingly different ways to the food and flavor pairings than the Oaked Albariño. Tune in to find out how!
Wrapping up with an amazingly unique and rare 1988 Carcavelos dessert wine, what can two wine loving friends do but pop the cork and continue the science experiment. We hope you’ll try similar pairings for yourself and take our nerdy tips and savvy tricks along with you on your own wine journey!
Wrapping up the unconventional lesson episode with our Wine Find, this time we bring a little technology into the game. Stelvin (or screw caps) embedded with website NFC tags called “Edivinum” sending consumers straight to the winery’s website. This not only provides marketing content and wine details, it is an inventory control mechanism to help winemakers know exactly where their products are and when they are consumed. Just unscrew the cap, pour a glass then register the 4 digit code inside on the website as “consumed”! How cool! Our example is from Vigneti Massa Timorasso Derthona / Piccolo Derthona 2021.
Thanks as well to our sponsors:
Texas Wine Club and The Magnolia Wine Bar
We couldn’t do this without you!
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Cheers!
Charisse & Kristi