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Great pairings are memorable, but the daring ones genuinely captivate. Imagine a world where balance, flavour, harmony and invites converge to create a wine and culinary experience that is simply perfection to the senses. There are the classics in the realm of wine and food: a robust cabernet sauvignon with a juicy steak, a crisp sauvignon blanc with fresh goat cheese and the timeless champagne with oysters. But for the adventurous gastronome, a whole universe of daring pairings defy conventional wisdom and transform the dining experience into an art form.
Conundrum White and Japchae
This is a fun and inspired combination that promises a delightful culinary experience based on balancing sweet and savoury flavours and harmonizing aromatic notes. The Conundrum White is a California blend that combines chardonnay, sauvignon blanc, semillon and viognier. Tropical fruit, citrus, stone fruit, melon and honeysuckle aromas combine with a crispy, refreshing vibe on the palate.
This aromatic and taste profile, balanced acidity and great texture make this wine an excellent match for this classic Korean glass noodle dish. Japchae's savoury-sweet flavour profile and chewy texture match well with this bright wine, with its acidity cutting through the richness of sesame oil and umami flavours. The wine’s aromatic complexity complements the earthy and nutty elements of the dish. Adjusting the dish’s sweetness and adding fresh herbs can further harmonize the pairing, showcasing how a versatile white blend can elevate the vibrant flavours of Korean cuisine.
Conundrum Red and Polvo Guisado
Get ready for a pairing that's all about harmony. The Conundrum Red, a blend of petite syrah, zinfandel and cabernet sauvignon offers a rich and playful experience with aromas of ripe berries, plum, dried fruit and a touch of smokiness. Its smooth and velvety mouthfeel, rounded tannins and ripe finish make it the perfect companion for a dish of a similar nature.
Enter Polvo Guisado, a traditional Portuguese octopus stew simmered in a tomato-based sauce with garlic, onions, wine and spices. The wine’s acidity cuts through the richness of the stew, while its ripe undertones enhance the octopus’s natural sweetness. Serving the wine slightly below room temperature and adjusting the stew’s seasoning to match the wine’s profile can further strengthen this pairing, showcasing how a well-chosen wine can elevate the enjoyment of a traditional dish.
Beronia Elaboración Especial Tempranillo and BBQ jackfruit sandwiches
Pairing Beronia Elaboración Especial Tempranillo with BBQ jackfruit sandwiches is a creative choice that brings together matching intensities. The wine’s vibrant red fruit flavours, subtle spice and smooth tannins complement the jackfruit's smoky, tangy barbecue sauce and tender texture. The tempranillo’s acidity balances the richness of the sandwich and any accompanying coleslaw, providing a refreshing palate-cleansing effect.
Serving the wine slightly below room temperature enhances its fruit and spice notes. Adding complementary ingredients like pickles or tangy coleslaw to the sandwich can further harmonize with the wine’s profile. This pairing highlights how the bold tempranillo enhances BBQ jackfruit's smoky and savoury elements, creating a satisfying and memorable dining experience.
Segura Viudas Brut Reserva Cava and Bibimbap
Segura Viudas Brut Reserva Cava's crisp acidity and fine bubbles are the perfect match for cutting through the rich components of Bibimbap, such as the egg yolk and seasoned meat or tofu. It refreshes the palate with each sip. This cava’s green apple and citrus notes complement the vibrant flavours of the sautéed vegetables, while the subtle brioche undertones harmonize with the dish’s savoury elements.
The slight sweetness and acidity of the cava balance the heat from the gochujang sauce, making the spiciness more enjoyable. Adding a squeeze of lemon or fresh herbs to the bibimbap can further tie in with the wine’s citrus notes, creating a cohesive and delightful pairing that elevates the wine and the dish.
Kir-Yianni Le Nord Assyrtiko and Dosa
Great assyrtiko wines like the Kir-Yianni Le Nord Assyrtiko bring out the best of the grape in a way that leaves you returning to the glass for another sip. With aromas of crunchy orchard fruit notes, a seaside vibe and an elevated and textured palate, this wine is a fabulous example of what grapes grown in high altitude on the hills of Amyndeon can do. Pairing this bottle with dosa is a captivating choice that boasts a harmonious experience. The wine's bright acidity, mineral notes, and citrus flavours complement the rich and complex elements of the South Indian dish, enhancing its overall depth and balance.
Assyrtiko's acidity refreshes the palate, cutting through the dosa's richness. At the same time, its mineral qualities resonate with the earthy flavours of the lentil and rice crepe and the spices in the potato filling. The citrus notes in the wine harmonize beautifully with the tangy chutneys, creating cohesion. This pairing exemplifies a thoughtful consideration of wine and food characteristics to make a memorable fusion of flavours and textures.
Santa Julia Malbec Rose and Chalupas
Rosé wines are not just for salads and light fare. Bringing together the Santa Julia Malbec Rosé and the Mexican street food dish chalupas brings to light a different side of both the wine and the dish. Made from malbec grapes grown in Mendoza, Argentina, this wine's vibrant red fruit flavours and refreshing acidity complement the richness of the chalupas, offering a refreshing contrast to the savoury elements of the dish.
With a palate that shows off balanced acidity, structure and a long finish, this rosé adapts well to the diverse ingredients found in chalupas, with its crisp finish refreshing the palate after each bite. Serving the rosé well-chilled maximizes its refreshing qualities, ensuring harmony with the warmth and richness of the dish and further enhancing this pairing. This exemplifies the synergy between wine and food and creates a memorable culinary journey.
Bodegas Izadi Rioja Reserva and Doro Wat
This combination is such a captivating fusion of Spanish and Ethiopian flavours. From a winery that breathes with nature, the Bodegas Izadi Rioja Reserva is crafted from a blend of vineyards from the villages of Villabuena, Samaniego and Ábalos in Rioja Alavesa. The wine is bold with dark fruit aromas, cedar, cooked spices and dark chocolate. These harmonize with the robust and spicy notes of the doro wat, a spicy chicken stew from Ethiopia, creating a delightful balance on the palate.
The wine's juicy yet dusty tannic character gives way to a long finish with fabulous structure, ideal for pairing with this dish. As Rioja wines are known for their versatility, the Izadi Reserva proves a perfect match for the diverse ingredients in doro wat, showcasing the synergy between Spanish wine and Ethiopian cuisine. However, it is highly recommended that you decant this bottle to enhance the wine's aromas and flavours, as this dish deserves the full intensity and greatness this bottle of Rioja offers.
Daring pairings push the boundaries of traditional wine and food combinations, encouraging experimentation and discovery. By thinking outside the box, you can uncover new dimensions of flavour and elevate your dining experiences. Find each of these bottles at the LCBO, embrace the unexpected and savour the magic of daring pairings. Cheers to culinary adventures!
