Unexpected Pairings Slideshow
April 7, 2015
Alexander LaPratt, Lead Sommelier of the Ribera del Duero and Rueda wine regions picks his favorite unique flavor pairings
As a master sommelier and restaurant owner, I often hear the question, “What should I pair with this?” It’s a topic that can be quite intimidating and overly scientific for the uninitiated, but it can also be a game-changer when a wine and food in combination become more than the sums of their individual flavors. You can create something almost magical. I’m not just talking pairings for fancy restaurants and tasting menus, but for fun foods, too!
Champagne with Lays potato chips and sour cream and onion dip
The salty chips and creamy dip work well with the refreshing nature of Champagne. The bubbles clean your palate so that every bite is just as intense as the first!
Rueda Verdejo with a Maine lobster roll
The briny minerality of the fresh lobster, paired with paprika and dill, complements the lemon citrus, stone minerality, and slight dill of the Verdejo grape.
New Zealand sauvignon blanc with gummy worms
The tart grapefruit and passionfruit in the sauvignon blanc complements the tart and varied flavors of the gummy worms.
Ribera del Duero Tempranillo and Texas BBQ
Fresh red fruits and subtle spice notes of cedar and vanilla in the wine give support to the spicy dry rub, tangy tomato sauce, and mesquite smoke of the BBQ!
Meursault and roasted hazelnuts with a touch of sugar
I love walks in Central Park, and I always buy a bag of roasted hazelnuts. Meursault has a lemon meringue and hazelnut expression that works well with the aroma of actual hazelnut roasted with a little sugar.