Creating Flavor Connections & Bridges
Anyone
can discover flavors in a wine.
You can do this by tasting and
savoring the aromas, reading the
label on the bottle or checking
the winery's tasting notes online.
The
next
step
in
making
a
great
pairing
is
to
build
a
'flavor
bridge.'
This
is
simply
a
connection
between
flavors
in
the
wine
and
flavors
in
the
food.
For
instance,
a
tart,
'grapefruity'
Sauvignon
Blanc
pairs
nicely
with
a
crisp
salad
sprinkled
with
grapefruit
sections.
A
full-bodied
Pinot
Noir
with
hints
of
plum
could
be
paired
with pork
loin
and
a
plum
reduction
sauce.
Anyone
can
discover
flavors
in
a
wine.
You
can
do
this
by
tasting
and
savoring
the
aromas,
reading
the
label
on
the
bottle
or
checking
the
winery's
tasting
notes
online.
You can also find other connections between wine and food.
 Photo: Chris Berggren/Sonoma Custom Image
A
Chardonnay
with
aromas
of
pear
works
well
with
a
simple pear
salad,
but
pears
also
go
well
with
ginger.
So
choosing
a
recipe
that
incorporates
ginger
-
a
halibut
with
ginger
butter,
for
instance
,
is
another
option.
By
adding
a
bit
of
the
Chardonnay
you'll
be
serving
to
the
ginger
butter,
goes
one
step
further
to
balancing
the
food
and
wine.
(Pan-Seared
Halibut
with
a
Chardonnay-Ginger
Butter)
Characteristics of Wine »
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