It's almost time to bring out your wine glasses. The 12th Park City Food and Wine Classic is almost here. Attendees will be able to enjoy food and wine tastings, seminars and cooking demonstrations, and more than 100 artisans.
One of the things you will also learn during the Food and Wine Classis, is how to properly pair your wines and foods. Dave Wallace, the Beverage Manager with Montage Deer Valley stopped by Midday to show us how to do just that. Here are some of his tips:
Cheese selections, fruit compote, dried fruits
Albarino: Apricot, white peach, mouthwatering acidity, citrus
Heirloom tomato and compressed watermelon salad with a basil vinaigrette salad
Pinot Noir: Light red fruits, cranberry, cherries, raspberry, earthy notes
Joyce farms crispy skin pullet rouge, toasted isreali couscous, almonds and snow peas
Malbec: Ripe dark berry fruit, tobacco, smoky, firm structured tannins
Seared guanciale wrapped pork tenderloin, farro risotto, Brussel sprouts, stone fruit, plum wine reduction
"Cooking is simply a balance of fat, acid, salt and sweet."
1. Acidity in wine pairs well with fatty and sweet foods.
2. Fatty foods need either an acidic or high alcohol wine, otherwise the wine will taste flabby.
3. Bitter (aka Tannic) wine can be balanced with a sweet food.
4. Salty shouldn't compete with acidity in wine. Use sparingly as necessary to keep sharpness in the meal.
5. Sweet food/wine benefits from a little acidity.
6. Alcohol can be used to cut through fatty foods or balance a sweet dish.
Common Food and Wine Pairing Techniques
For more on the Park City Food and Wine Classic, click here
For more information on Montage Deer Valley, click here
This segment contains sponsored content.