Bookend Your Menu of Quality Foods by Pairing Them with Quality Wines

Quality Wine
3/20/2017

Most good meals are separated by moments of rest. In these moments, we confer with our guests, we hold discussions, we commune with one another and, perhaps most importantly, we enjoy fine drinks. Meals begin with an appetizer, then an interim, then a main course, then an interim, then conclude with dessert. In each of these interims, our meals are bookended by company and wine. In many ways, the wines that we drink are more important than the meals that we eat because they facilitate discourse. They create a bond across the table, bridging generations and generating lines of discussion. In today’s post, we’re going to look at how you can effectively engage your restaurant’s visitors by bookending meals with fine, high-quality wines.

Starting the meal

When pairing a wine with Hors d’oeuvres and appetizers, it is best to serve a chilled wine with a high level of acidity. In many cases, the best wines for this particular portion of the meal are sparkling wines, including Champagne, Prosecco, and Sparkling Shiraz.

During the meal

Selecting a quality wine to serve during the meal is a little trickier. In most cases, a strong, red wine will pair well with hearty meat dishes. The major exception, of course, are fish dishes that are best paired with dry, white wines.

Concluding the meal

With dessert, you want to serve a wine that complements the inherent sweetness of the dish that you are serving. The risk, in many cases, is overpowering the flavors of your dessert. Because of this, we recommend conferring with your wine distributor, discussing your intentions, and working with them to select a wine that will work – seamlessly – with the dish that you are serving.

At Vintage Wine Company, we are proud to be one of Michigan’s largest wine distributors. If you’ve been looking for a distributor that will help you create the perfect pairings, contact us today to discuss how we can help.

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