/ck/ - Food & Cooking

I drinl water and juice

>>18061051
Plenty red wine based sauces for fish and eggs exist though.

>>18061051
Paring obsession is stupid.

>>18061462

>>18061051
What a fagotry. Green beans and red wine is absolutely acceptable.

>>18061519
Fun fact: wine pairing with food is a thing from the '80s. Before that people just had wine with their food. Or beer.

this is what female autism looks like

>>18061626
ok

>>18061051
bump

>>18061051
I don't have one but right now I'm having Valmoissine Pinot Noir and Parmesan chicken and lemon pepper chicken with blue cheese on the side and I'm having a great time right now.

I'm a huge fan of Pinot wines, Pinot Noir for red and Pinot Grigio for white. I feel like the dryness and very mild sourness and light body makes it compatible with like every food.

>>18061051
>>18061475
>>18061808
What I find frustrating with these Wine Folly infographics is that they always label Chenin Blanc, Gewurztraminer and Riesling as sweet wines, while more often than not they're dry.

While it's true that Gewurztraminer and Riesling are more fruity than other white grape varieties, most won't stand up to desert like these infographics suggest.

I know they're just trying to make things simple for people, but I think it's a bad steer.

>>18063566
>Pinot Noir and Parmesan chicken and lemon pepper chicken with blue cheese
Sounds absolutely delicious. Enjoy, anon.

>>18063611
>Gewurztraminer
True, fruity but not necessarily sweet.

>>18063611
I agree about Riesling. A dry Riesling feels almost as universal as beer, it pairs with almost everything. Many of those infographics are misleading since wine is a spectrum, Chardonnays for example can thread being dry or sweet and medium to light bodied but those guides are a good starting point, not the end all be all. It really comes down to pairing wine by grape species, region, and even year but it also heavily depends on what food we're talking about.

>>18063645
Chardonnay I think can be far more safely put into the 'dry' category. I'm not sure about mass market Chardonnays, but there's very few sweet Chardonnays in terms of quality wine.

>>18063675
I suppose, it's all subjective anyways. I like dry light bodied wines so some of the less dry Chardonnays come off as sweet to me and even if they're considered semi-bodied, I feel they're quite heavy.

>>18063688
It's semi-subjective. Perceived sweetness is subjective, but a wine is technically dry if it has very low residual sugar.

Also just because someone thinks a wine is sweet doesn't mean that it will pair well with dessert.

>>18063715
I think "sweet" is a misleading term anyways, "sweet" in wine isn't exactly the same as sweet in deserts

>>18061509
What's up with Brett?

>>18063719
In what way?

>>18063736
Sweetness in wine is supposed to be the opposite of dryness and dryness in wine is that sharp pucker factor. A wine can be sweet without being sugary sweet, it comes off as smooth instead of sharp.

>>18063748
Acid affects the perception of sweetness, but you can have dry wines that are also low acid. It's the exact same with food.

>>18061588
That an updated chart?

>>18061051
>rotten grape water
Nah

I don't even drink, I'm just autistic for infographs.

>>18061051
Give me a decent dry red, slightly cooled, with anything and I'll be happy. Ice cream, fish, I don't care. Here in France you can get very nice mass produced organic wine for 3-4 euros a bottle, no reason to spend more for everyday drinking.

>>18061051
i literally just drink pinot grigio with everything

>>18065491
NO YOU WILL TAKE MY PAIRING OR BE RIDICULED REEEE

>>18065491
>>18066354
I don't know how dry red could be enjoyable with ice cream but at that stage you're probably just trying to get drunk.