Pairing Wine with Food
In pairing wine with food, in the past, it was often said to serve white wine with seafood and red wines with meat. That does not hold true, especially in Portuguese fare. A lighter red wine with lower tannins is perfectly fine to enjoy with fish. Pinot noir is one such wine on a wider global market.
Pairing Portuguese wine with food doesn’t need to be daunting either. Lower in tannins and more acidic, the lighter reds like Montaria Reserva, and others will lend themselves to seafood dishes and soups. The heavier reds with rich tannins are best served with meats. Leave desserts to be complemented with a nice red or tawny port (your preference) or white port wine.
When it comes to white wines, Vinho verdes, also call green wines by non-Portuguese are great. The Portuguese green wines are made with grapes that are not yet fully ripened. These wines have less sugar to provide fermentation for higher alcohol content. Relatively low in price, Vinho Verdes, served well chilled, make a great aperitif on a sultry summer day.
The amount of alcohol in vinho verdes, range from 9 to 11 percent, depending on how long the grapes are allowed to ripen. It pairs well with light starters. It is especially nice with the Caldo Verde Soup (Green Broth Soup), a recipe in my book, Portuguese Home Cooking. Vinho Verdes are under various labels. They vary from older names like Casal Garcia (9%), Alvarinho (11%) to newer ones of like Aveleda, Santola, and more. Some have more effervescent than others. A tasting will help you decide which one you prefer for pairing wine with food. Add a strawberry to a chilled glass of Casal Garcia and it completes a summer treat.
Popular Portuguese reds are like the Douro Cabeca de Burro Reserva , 2010 (14%). From Obidos, one of our many favorites, the Quinta de S. Francisco, 2010, (13.5%), can be served with fish. Montaria Reserva with 13.5% can also be served with seafood as well as meat, or even pasta dishes.
Meanwhile, the full-bodied reds-Lisbon’s Beato Nuno (13.5%) 2011 Reserva will not disappoint. The full-bodied Casa de Santar, Reserva 2014, is a bit more pricey, but worth the extra dollars. Serve these full bodied reds with braised or grilled meats and stews. Not to be outdone, the Alentejo’s Dona Maria Amanti, is full bodied and perfect for a special occasion, but I would not wait for a special occasion to enjoy it.
There are many more to choose from and most likely great ones still to come. Alas, so little time for pairing wine with food, so open one that you like and enjoy it with family or friends over a worthy meal.
