Okay, so I’ve been messing around with this idea of pairing wines with different world cuisines, going beyond the usual “red with beef, white with fish” thing. I wanted to get into some really cool, maybe unexpected combinations. It’s been a wild ride, let me tell you!
The Brainstorming Phase
First, I grabbed a big sheet of paper and started listing out all the different cuisines I could think of. We’re talking Mexican, Thai, Indian, Ethiopian, Moroccan, Japanese… the works! Then, I jotted down some key flavors for each one. Like, for Thai, I wrote “spicy,” “sweet,” “sour,” “herbal.” For Indian, it was “rich,” “creamy,” “spiced,” etc.
Hitting the Wine Shop (and the Books!)
Next up, I headed to my local wine shop. I felt a little overwhelmed at first, but I explained to the guy what I was trying to do. He was super helpful! He pointed me to some lesser-known varietals and gave me some general pairing tips. I also picked up a couple of wine books, just to get some extra background knowledge.
The Experimentation Begins!
This is where the fun (and the mess) started. I decided to focus on a few cuisines at a time. I cooked up some basic dishes, keeping the flavors pretty authentic. Then, I lined up a bunch of different wines and started tasting. I took notes on what worked and what totally clashed. It was a lot of trial and error, honestly.
- Mexican & Albariño: I tried a crisp, dry Albariño with some spicy shrimp tacos. The acidity of the wine cut through the richness of the shrimp and the heat of the spices beautifully.
- Thai & Gewürztraminer: Okay, this one was a suggestion from the wine shop guy. The aromatic, slightly sweet Gewürztraminer was amazing with a green curry. The wine’s floral notes complemented the herbal flavors of the curry, and the sweetness helped tame the spice.
- Indian & Off-Dry Riesling: I paired a slightly sweet Riesling with a creamy butter chicken. Again, the sweetness balanced the richness and spice of the dish. The acidity also helped cleanse the palate.
- Moroccan & Rosé: I made a tagine and was going crazy about what to pair it with. I did some more research and experimentation and tried a dry Rosé with some lamb tagine with apricots. The fruitiness of the wine worked really well with the sweetness of the apricots and the savory lamb.
The Results (So Far!)
It’s been a really interesting process. I’ve definitely discovered some pairings that I wouldn’t have thought of on my own. And, of course, I’ve had some epic fails! But that’s part of the fun, right? I’m still experimenting, and I’ll keep you all updated on my wine adventures. Might need to invite some friends over for the next round of tasting, to avoid any wastage…
