Regardless of a wine’s age, the most important element is serving the right dish with it—avoid dishes that could take away from the wine’s quality and flavour. In the case of a Bordeaux for example, steer clear of anything that could harden the tannins or thin the wine. This includes sweet dishes, heavy spices, too much cheese or cream, fish and seafood. There’s nothing wrong with thumbing your nose at what’s considered “conventional”—the Château Rayas from that memorable night was absolutely delicious paired with our chicken wings! The wine’s Grenache was full-bodied with spicy notes that highlighted the wings to perfection. As for the Château Palmer, it paired beautifully with the pizza, especially with the mushrooms and peppers on the all-dressed pizza! Of course, sometimes junk food can leave a little to be desired. But you can easily “pimp” your junk food! For example, you can add sautéed mushrooms or slices of truffle to fried rice and serve it with a bottle of Pomerol. Popping a store-bought frozen pizza in the oven for supper? Top it with some fresh mushrooms and peppers (or any other ingredient that pairs well with your wine, but avoid soft, strong and rind-washed cheeses). You can also pair your bottle with some homemade lamb burgers served with bacon and mushrooms instead of the traditional trio of ketchup, mustard, relish, which tends to overpower wine. French fries? They’re like chips—they go with everything! Red wine pairs better with salty foods, as salt tends to soften a wine’s tannins. You could even prepare a poutine with wild game, sliced mushrooms and aged cheddar.
Double your pleasure! Pairing fine wine and fast food means you can open, taste and share a fine wine at its peak and do it in a laid-back, friendly atmosphere! No more waiting for that one “perfect” occasion—the time to enjoy your fine wine is now!