Reverse Pairing?
Posted: Sun Mar 10, 2013 6:54 am
There are many wine pairing charts and recommendations available, and they all seem to focus on a food item and then list wines that could be paired with the food. But what about going in the opposite direction? What if you have a wine and would like to have the food complement the wine? This actually can make sense, as often the bottle of wine on the table is more costly that everything else on the table combined. Granted, some wines are versatile, such as Riesling, Pinot Noir or Bubbly, but what about Lemberger (Blaufrankisch)? Gewurtztraminer? Pinot Gris? Sauvignon Blanc? Grenache? Zinfandel? to name a few.