|
General InformationDark berries such as dark cherries, blackberries, blueberries, elderberries and huckleberries pair well with wines holding like dark berry flavours. The same holds true with lighter berries such as red cherries, strawberries and raspberries.
These wines should contain bold berry predominant flavours, which often contain accompanying flavours that will work well with the berry fruits, especially from the oaking process. A wine should be sweeter than the the fruits it accompanies and acidity, tannins and alcohol should remain low. The best option for your wines are the dessert wines which is low in alcohol, tannins, acidity and high in sugar and are bold in fruit flavours. Ice wine is another option, as is fortified wines. In Depth PairingFor darker berries such as blueberries, blackberries, dark cherries and strawberries, huckleberries and others, turn to dark red dessert wines centering in these darker berries. For still wines turn to darker deeper red wines, search outside European grown and towards other regions which generally carry more fruit forward flavours. Rioja's carry blackberry, strawberry and cherry flavours with the addition of nuts and vanilla. Dolcetto has low tannins and acid with dark berry flavours, almond aftertaste and spices. You may be able to get away with a shiraz with its medium tannins and acids and its fruit forward boldness. If you can find a St. Laurent, it features dark berries with burgamont and juniper notes, spice and smoke and chocolate and vanilla hints. Sparking wines such as Asti Spumante and Champagne go well with dark berries such as blueberries and blackberries, as do light Zinfandels or Tempranillos.
For red berries such as raspberries, strawberries and cherries turn to dessert wines centered on more light berries or to still wines A Zweigelt will be low in tannins and acids, will be fresh and light with cherry and raspberry fruit flavours and cinnamon spice hints. Garnacha wines also hold red berries with cinnamon and anise characteristics. Muscat and Port both work well with cherries. Pinot Noirs also have quality necessary for red berries. For dried fruit you can turn to Valpolicello or other wines that specify baked or stewed qualities to its berry flavours. Tawny Ports carry good characteristics for dried fruits as do the Italian wines, Chianti, Barolo and Barbaresco. |
|
General InformationCitrus fruits are slightly sweet and yet are high in acids. For this reason one should look for a white wine carrying similar citrus flavours which are slightly off-dry, carrying sufficient acidity but sweetness as well. For lemon and lime citrus fruits, choose white wines concentrating on lemon and lime citrus flavours. For grapefruit and orange or tangerine fruits choose similar flavours in a white wine.
In Depth PairingWhen pairing with Lemon or Lime fruit dishes, turn to a white on the lighter and drier side. Choose one describing itself as bursting with lemon and lime citrus elements such as Pinot Grigio (not Pinot Gris) which is known for its zesty lemon character. A drier crisp Riesling from Germany, Australia or New Zealand will give you elements of lime and apple, while a Sauvignon Blanc from warmer regions will come with citrus character. If your fruit is accompanied by nuts, you may wish to look for a Verdicchio, containing lemon and almond flavours. An unoaked Chardonnay will carry with it light and delicate green apple, pineapple and lemon elements that will match the flavours of a light citrus pasta dish. Turn to those Chardonnays from the Chablis region which will be free from oaking and MLF processes.
|
ORCHARD
|
General InformationFor orchard fruits like plums, melons, apples, grapes, apricots, pears and peaches turn to white dessert wines or sweeter light bodied or heavy bodied white wines.
In Depth Pairingyour heavier and sweeter white wines tend to focus on the flavours of orchards, especially in dessert wines. Rieslings tend to be an all around good pairing, Gewurtztraminers also carry good sweet content for fruits.
For apples and pears turn to Asti Spumante, Champagne, Bordeaux, Cabernet, Chardonnay, Pinot Noir or white Zinfandels. Pinot Gris carries apple and pear flavours with baking spice. A White Bordeaux might also carry the necessary flavours. For peaches turn to Chardonnay, Champagne, Cabernet, Beaujolais and Asti Spumante. heavier and sweeter Gewurtztraminer can carry ripe peach flavours, as can European based Chenin Blancs, an Oaked French Semillon and Orvieto. For Melons turn to Barbaresco, Barolo, a fizzy Muscat or intense port. For similar flavours turn to Pinot Grigio or Vouvray For Apricot turn to Chenin Blanc, more classic Viogniers, Gewurtztraminer, oaked Semillon or for an apricot and roasted nut combination turn to Sauternes. For plums and grapes turn to Beaujolais, Bordeaux, Champagne, or Tempranillo. |
TROPICAL
|
General InformationTropical flavours include mangoes, bananas, grapefruit, guava, figs, and kiwi. For these flavours, turn to a sweet white dessert wine or off-dry white table wine.
In Depth Pairingbananas pair well with Gewurtztraminer, as well as Oaked Chardonnays which can sometimes carry similar aromas and flavours. Kiwis were meant to go with dessert wines and Guavas with Riesling the right oaked Chardonnay.
For mango you can search out Barbaresco, Barolo or Vouvray. Oaked Chardonnay, Gewurtztraminer and new world Chenin Blancs also work well for Mango. For figs turn to Sherry or Port or a Chianti. You can also turn to an unoaked French Semillon or White Bordeaux for similar flavour profiles. Grapefruit flavours can be found in Gruner Veltliner as well as Malvasia, White Bordeaux, or New World Chenin Blanc. |
Reference:
Gourmet Sleuth @ gormetsleuth.com