Food and Wine PairingAug 18, 2019
Featuring Pegasus Wines
Food and wine pairing is one of my favorite activities. It’s always exciting to see what goes together! The flavor profile of food and wine can change depending on what you pair together! Here’s some pairings that I love and why they work!
Sauvignon Blanc and Alaskan Cod
This Sauvignon Blanc is light, crisp and refreshing. The acidity makes your mouth water and has well balanced citrus notes of lemon, grapefruit, lime and honeysuckle.
Paired with Alaskan Cod and veggies. I cooked the fish with some olive oil, a few minutes on each side in the cast iron skillet.
Why it works: with Sauvignon Blanc being a fairly light wine, you want to pick a dish that won’t over power it and vice versa with the fish. The light fruity flavors compliment the lightness of the cod perfectly!
Sta. Rita Hills Chardonnay with Salmon
This stunning Chardonnay with coastal influence and notes of lemon, pear, apple and pineapple. Very well balanced and perfect example of a well made Chardonnay.
Paired harmoniously with Salmon and veggie mash.
Why it works: salmon is meatier fish with some fat and stronger flavor but still on the lighter side as far as food goes. The Chardonnay is fuller bodied with tropical fruit notes, perfect balance with the salmon!
Grenache Rosé and Teriyaki Chicken
This Provence style rosé is light, floral, refreshing and elegant. Beautiful notes of strawberry and white flowers.
Paired with Teriyaki Chicken, sweet potato and broccoli.
Why it works: chicken is still pretty light as far as meats go, so I chose a lighter wine to keep them balanced. The sweet and saltiness of the teriyaki complimented the fruitiness and almost off-dryness of the rosé.
Rosé of Cabernet with Carnitas Tacos
This rosé was super fruity with notes of strawberry rhubarb, white peach, orange, and roses. A very drinkable wine that is fun and delicious!
Paired with carnitas tacos. (Trader Joe’s Carnitas is the bomb!) we added sweet potato, feta cheese and avocado to the tacos.
Why it works: who doesn’t love tacos and rosé!? But because this is a fuller bodied rosé with bigger fruit notes it can stand up to a heavier meat like carnitas!
Beef strip and Bordeaux style Red Blend
The Quadrille is made up of 4 grapes: Cabernet Sauvignon, Petite Verdot, Cabernet Franc and Merlot. Beautiful left bank style Bordeaux. With notes of blackberry, Cassis, chocolate, tobacco. Very well balanced of tannin and acid with a lasting finish.
Paired with beef strips cooked in coconut oil on the cast iron skillet, feta cheese, sweet potato and green beans.
Why it works: the tannin in the wine helps break down the fat in the beef. The full flavor from the feta stood up to wine nicely. And the two complimented each other perfectly.
Cabernet Sauvignon and Ribeye Steak
What an absolutely beautiful Cabernet from Santa Ynez Valley. Perfect balance of fruit and oak. With notes of blackberry, plum, spice and pepper.
I couldn’t write a food and wine pairing blog post without including steak and Cabernet. My all time favorite pairing. I put salt and pepper on the steak and grilled it to medium rare.
Why it works: again the fat and tannin compliment so nicely but also the pepperiness on the wine is a fabulous touch to the steak. The meatiness of the steak goes so well with the richness of the wine.
Thank you again to Pegasus Winery for this fabulous lineup! I highly recommend checking out these Santa Barbara County wines!
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