I love how Jeff and Jessica break down the flavour profiles to explain their wine pairing. Thinking of the region, as they also suggest, is always my fail-safe strategy when I am trying to pair wines. If you think about it, grape varieties were selected and refined over many, many generations based on local preferences: if it didn’t align with traditional foods and flavour preferences from the region, it probably wouldn’t proliferate very far!
Nothing says summer like a nice steak, summer salad and a wine that pairs perfectly. Jessica and Jeff of Corks & Forks, our newest Supply Teachers, share the ultimate summer combo!
Learning to pair wine and food is kind of like learning to paint a masterpiece. The rules and techniques are a great help, but defying them entirely can also create some of the most inspired experiences. We’ll walk you through some basic tips for pairing, so you can experiment with the classic rules before creating your own delectable and daring matches.
Our favourite summer pairing? Chilean Carmenere with grilled steak and corn and tomato salad.
Our favourite Carmenere is Concha y Toro’s 2011 Winemaker’s Lot 148 from the Valle De Maule region of Chile. It displays more body and spice than other offerings of the same varietal. It’s intense, black cherry in colour, fruit-forward, high in alcohol and acidity.
Why does this pairing work?
1. We…
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Syrah and Spice 