As usual, great video! The most important part is the final bit: this is a foundation, now go and build your own tasting palace on top of it. And be prepared to change your own opinions a lot during your journey. Be adventurous, don't stick to plan. We eat a lot of codfish here in Portugal, we have literally a thousand ways to prepare it (not kidding, there is at least one book with 1000 cod recipes) and some of those recipes go wonderfully with heavy reds, others are more in tune with the general rule's presented in this video. But just to underline that one should experiment and dare. Keep up the great work Vince! PS - thanks for mentioning Portuguese reds, although the diversity of our native grapes let you have the full spectrum, not just heavy wines. But I'll be the first to agree that the heavy reds are the most commonly mentioned by the (few) people that know our grapes and wines.
We just watched this and it made so much sense to what we’ve experienced! I loved the examples of real foods to pair with what. Thanks for a great video!
Great video as always! That’s why my wine fridge is mostly filled with Montalcino wines and Pinots. They work with so much. It’s all about pairing, something I have to remind myself when going crazy shopping at wineries :) Just had your mentioned beef burgundy with a barolo last weekend at home and was a terrific match. Our favorite value universal red wines are Rosso di Montalcino, such great value without being overpowering, so they mach great with most food. Greetings from Germany 🇩🇪
Years ago, when Wendy's still put out pretty good fast food, one of my favorite combos was a Wendy's double cheese combo and a nice Zinfandel. Friends would laugh at me...till they tried it.
Great Video! Any recommendations on researching producers without visiting their vineyard? I’ve found community ratings to be a but overinflated or inaccurate and am always skeptical of the 100 point ratings. Or course, being able to buy and taste different bottles is great but is there a better way to determine if a second bottle of the same wine type is worth the extra $5-10 on the shelf?
Ugh, that’s the whole game, is it not? Haha it’s tough even for me. I lean on friends who know wine, and other somms and store owners who have actually tried the wine. Because you’re right, the internet is misleading. The most important thing is to shop at a small wine shop; owners there’s don’t have enough shelf space to carry poor wines, and they believe in ever wine they sell!
I prefere to pair food with medium body, old world wines. For me big and bold reds like Cali Cab, Australian Shiraz and Argentinian Malbec are better enjoyed alone, sunday afternoon, with a movie and a cigar. My choices usually are: - Chicken with Morgon/Barbera di Alba/Spatburgunder - Pigeon with Burgundy/Bierzo/Etna Rosso - Duck with Cote du Rhone/Dão/Terra alta/Barbaresco - Beef with Bordeaux/Brunello/Taurasi - Lamb with Cornas/Cote Rotie/Barolo - Stews with Rioja/Douro I prefere Pork and white wine - Like German Riesling
How come some red wines taste bitter when paired with sweeter foods and some doesn’t. I’ve noticed the more expensive wine only tastes muted but not bitter when drank with slightly sweet food. Whereas the lower end even 50$ and under wines tastes bitter.
I'm not sure I 100% understand, but what I can say is that the "bitter" flavor comes from tannin, which is found in higher alcohol/warmer climate reds. And I wouldn't recommend tannin with any sort of sweet food; it makes the bitter component stand out more!
Awesome video ! Also the temperature plays a vital role example : The higher tannin reds will taste bitter and astringent if served too cold and vide versa if the lighter tannin reds taste pleasant if you served them slightly chilled :)
You're 100% correct, that's exactly what happens. Most people want something to counter the spiciness, kind of like when you drink a Mexican soda with spicy tacos or Riesling with Thai food. But if you like the heat, then by all means, bring it on!
@@visforvino People who order spicy food actually LIKE spicy food. I've never heard of somebody ordering something spicy just to try to diminish the spice. Most restaurants will allow you to order any dish without the spice, whether it be a curry or a taco.
@@anonemous7720 @anon emous Appreciate it! And I definitely think you should pair with whatever you like. I guess I should clarify; it's not trying to tone down spice, but compliment it. If you do tannin and spice, it tends to wash out the wine. The fruit character and flavor of the wine gets toned back and overwhelmed with spice. Its the same reason you put pineapple on pastor tacos or they give the sugar on the side with the Thai food. You're not really trying to diminish the spice, as much as you're complimenting it.
The only thing I know about wine is when my girl doesn't like her pinot she gives it to me so I can blend it with concord grape sweet wine so we don't just throw it away lol
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As usual, great video! The most important part is the final bit: this is a foundation, now go and build your own tasting palace on top of it. And be prepared to change your own opinions a lot during your journey. Be adventurous, don't stick to plan.
We eat a lot of codfish here in Portugal, we have literally a thousand ways to prepare it (not kidding, there is at least one book with 1000 cod recipes) and some of those recipes go wonderfully with heavy reds, others are more in tune with the general rule's presented in this video. But just to underline that one should experiment and dare.
Keep up the great work Vince!
PS - thanks for mentioning Portuguese reds, although the diversity of our native grapes let you have the full spectrum, not just heavy wines. But I'll be the first to agree that the heavy reds are the most commonly mentioned by the (few) people that know our grapes and wines.
Thanks Monsal! Agreed, the best part is figuring out what you like! And I love cod, and feel like I need this book! Haha
Chianti is a favorite of mine
Very informative thanks!
Very direct to the point pairing, i love it, hepls me to simplified my wines pairing skills, Mixologist here for almost 15 years. 💖 💖 💖
Glad it helped! Check out white wine pairing too when you have a sec!
We just watched this and it made so much sense to what we’ve experienced! I loved the examples of real foods to pair with what. Thanks for a great video!
Glad it helps!!!!
Great video as always! That’s why my wine fridge is mostly filled with Montalcino wines and Pinots. They work with so much. It’s all about pairing, something I have to remind myself when going crazy shopping at wineries :) Just had your mentioned beef burgundy with a barolo last weekend at home and was a terrific match. Our favorite value universal red wines are Rosso di Montalcino, such great value without being overpowering, so they mach great with most food. Greetings from Germany 🇩🇪
Amazing, you totally get it! Those medium reds are so worth it and pair-able. Hoping for Germany episode soon!
your videos are really great! love them:) they help me a lot to get the essence of wine!
Glad they help!
Steak and Cabernet Sauvignon, Beaujolais and salmon, Zin and BBQ, Syrah and lamb, Garnacha and calamari (trust me, it works).
Oh, I believe you!
Love this!!! What about PizzA?
Definitely in the medium reds with the tomato based dishes 👍👍 🍕
Hit the like button. Like Chianti wine.
Wow thank you bro
Thank you for your work, guys!❤
Glad you enjoyed!
Thanks!
Wow, thanks so much Jim for the support!
well said
Gracias 👏🏻👏🏻👏🏻👏🏻👏🏻
Love your videos! Wondering if a Cabernet Merlot would fall into the medium or full body category for pairing?
Depends from where. Some old-world versions (Bordeaux) fall into medium, but most fall into full-bodied catagory.
Years ago, when Wendy's still put out pretty good fast food, one of my favorite combos was a Wendy's double cheese combo and a nice Zinfandel. Friends would laugh at me...till they tried it.
hahaha love it
What wine is best with braised beef ribs with seasonal vegetables
Love some California Zinfandel with ribs! Spiced ribs and spiced, jammy, zinfandel!
Great Video! Any recommendations on researching producers without visiting their vineyard? I’ve found community ratings to be a but overinflated or inaccurate and am always skeptical of the 100 point ratings. Or course, being able to buy and taste different bottles is great but is there a better way to determine if a second bottle of the same wine type is worth the extra $5-10 on the shelf?
Ugh, that’s the whole game, is it not? Haha it’s tough even for me. I lean on friends who know wine, and other somms and store owners who have actually tried the wine. Because you’re right, the internet is misleading. The most important thing is to shop at a small wine shop; owners there’s don’t have enough shelf space to carry poor wines, and they believe in ever wine they sell!
Hi I want to know can you recommend me a good low calorie wine that I can drink I love red wines nothing too dry but nothing too sweet as well
I prefere to pair food with medium body, old world wines. For me big and bold reds like Cali Cab, Australian Shiraz and Argentinian Malbec are better enjoyed alone, sunday afternoon, with a movie and a cigar.
My choices usually are:
- Chicken with Morgon/Barbera di Alba/Spatburgunder
- Pigeon with Burgundy/Bierzo/Etna Rosso
- Duck with Cote du Rhone/Dão/Terra alta/Barbaresco
- Beef with Bordeaux/Brunello/Taurasi
- Lamb with Cornas/Cote Rotie/Barolo
- Stews with Rioja/Douro
I prefere Pork and white wine - Like German Riesling
Love these pairings! Lamb and Cornas, yes please!
If u loved wine and were in South Asia what wine would u pair with a goat hoof curry?
Curries and mildly spicy foods go really well with aromatic wines like viognier or light fruity reds like Zweigelt or Beaujolais!
How come some red wines taste bitter when paired with sweeter foods and some doesn’t. I’ve noticed the more expensive wine only tastes muted but not bitter when drank with slightly sweet food. Whereas the lower end even 50$ and under wines tastes bitter.
I'm not sure I 100% understand, but what I can say is that the "bitter" flavor comes from tannin, which is found in higher alcohol/warmer climate reds. And I wouldn't recommend tannin with any sort of sweet food; it makes the bitter component stand out more!
@@visforvino makes lots of sense thanks!
Awesome video ! Also the temperature plays a vital role example : The higher tannin reds will taste bitter and astringent if served too cold and vide versa if the lighter tannin reds taste pleasant if you served them slightly chilled :)
I don't get why you're saying tannins clash with spicy food. In my experience, the tannins enhance the spicy food and make it even spicier.
You're 100% correct, that's exactly what happens. Most people want something to counter the spiciness, kind of like when you drink a Mexican soda with spicy tacos or Riesling with Thai food. But if you like the heat, then by all means, bring it on!
@@visforvino People who order spicy food actually LIKE spicy food. I've never heard of somebody ordering something spicy just to try to diminish the spice. Most restaurants will allow you to order any dish without the spice, whether it be a curry or a taco.
Big fan of your show though, not only do you show lots of beautiful scenery, you teach about lots of different styles of wine.
@@anonemous7720 @anon emous Appreciate it! And I definitely think you should pair with whatever you like. I guess I should clarify; it's not trying to tone down spice, but compliment it. If you do tannin and spice, it tends to wash out the wine. The fruit character and flavor of the wine gets toned back and overwhelmed with spice. Its the same reason you put pineapple on pastor tacos or they give the sugar on the side with the Thai food. You're not really trying to diminish the spice, as much as you're complimenting it.
Just drink a wine you like with the food you like. End of story.
The only thing I know about wine is when my girl doesn't like her pinot she gives it to me so I can blend it with concord grape sweet wine so we don't just throw it away lol
Haha waste not!
@@visforvino I call it pinotcord lol you should try it, do a 60 40 split between Pinot and concord
Just drink California Pinot Noirs. They are allways sweet as opposed to Burgundy.