Preparing the Cyprus International Food Festival has naturally led to an interest in food and wine pairing. The most common question seems to be “What wine goes with everything?”
Common consensus amongst the professionals is that there is no right answer to this question. The goal is to make both the food and wine taste better when consumed together, so the pairing depends on what you’re eating, how it’s prepared and of course, what type of wine you like to drink.
The pairing can accentuate the mild sweetness in some foods and also contrast with salt – think of salty Stilton cheese with a sweet Port. Sweetness in a wine can balance tartness in food, especially if the food has some sweetness – think of dishes with sweet and sour sauces…
Can you imagine the top pairings for a Burger? It is not as simple as pairing with a steak, but a big, lush, gourmet burger would be well accompanied by a serious red wine. Burger sauces and ketchup make it more difficult so it’s best to keep to riper wines.
Cabernet works well with cheeseburgers, and especially those with blue cheese as well as the Tuscan reds such as Bolgheri and Maremma.
It works in antithesis as well – what goes well with wine or prosecco for example, which is so often drunk on its own that one might have not given much thought to the kind of food it can be paired with. Prosecco is generally sweeter than other sparkling wines, so is best for a tea party. The drier ‘brut’ styles of prosecco are best with parma ham, mini quiches and frittata, mild cheeses, sushi and the extra dry proseccos pair really well with macarons, Italian-style biscuits and even Popcorn!
The Cyprus International Food Festival is a wonderful opportunity to do your own pairing with food from so many countries as well as over 40 wines and prosecco. There will be experts on hand too for you to advise on what works best.
23 & 24 September 2017
Molos, Limassol (Old Port Area)
4pm – 10pm