There are no secrets between good friends or lovers. That seems like a great way to approach life and cooking. That’s because there are no secrets to pairing Bordeaux wine, or any wine with food.
The key to creating the perfect wine and food pairing is, keep it simple. Buy the best ingredients possible. Don’t over cook your meal. With wine, look for similar texture and weight.
Meatloaf can pair well with complex wines, but it also works with young, ripe, fresh wines as well. Which is why we chose to pair it with a beautiful 2005 from the Bordeaux appellation of Cotes de Castillon.
Scrambled eggs and truffles is a fun and easy dish to make and serve. It’s a perfect pairing for Bordeaux wine. If you don’t have a Bordeaux wine around, don’t worry. Try a Rhone wine or any wine of your choice. Champagne works great too!
A simple, perfectly roasted Chicken with Mashed Potatoes is perfect wine food.
Pork is a staple in our kitchen because it’s versatile and easy to work with. It’s lighter than beef and it can be paired with a wide variety of wine from Bordeaux, to Rhone, to California or Burgundy. This includes red, white and Champagne.
The best food and wine pairings follow this simple rule. Complex wine, simple food. Simple wines, Complex food.
