Turquazz Article: Pairing Turkish Wines with Herbs & Spices
Many of us have heard the old adage to pair white wine with chicken and fish and red wine with red meat (like beef and lamb). Happily, that advice has pretty much gone out the window over the last years. For one thing…where does pork live in this configuration? What happens when you put a cream sauce on red meat? White wine with delicate fish and seafood sure…but what about heavier (dare I say “meaty”) fish like swordfish or tuna steak? It’s called a “tuna steak” for a reason after all!
The best pairing advice has nothing to do with your protein (or vegetable if you swing that way). It’s all about the sauce! Or herbs, seasonings etc. When was the last time you cooked something and used absolutely no season, herb, no pepper, no salt…never, right? For that reason, when choosing a wine to pair with your meal, you should think less about the base and more about the flavors you are adding.
Now you needn’t worry about trying to remember every single herb or spice that pairs well with every single wine. Luckily, there are a few general guidelines…
Click to Read More of my piece on Turquazz!