On this episode of Foodable’s Smart Kitchen and Bar, our master mixologist, Oscar Castaneda, explores flavor profiles with co-host, Adrianne Calvo—Author, Celebrity Chef, and Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami, Fla. The experts discuss strategy and explore conversations a beverage director and a chef might have when deciding which wine pairs best with a food menu. The featured wines in this episode are Pinot Gris and Pinot Noir from Cooper Hawk’s Winery and Restaurant.
Pairing a dish with your wine really depends on the flavor profile of the ingredients in a dish and not always just the protein at the center of the plate. In the spread that Chef Calvo prepared for Castaneda, flavor profiles are broken down and paired with each wine.
For example, the white wine, Pinot Gris, pairs well with a light first course such as a summer salad. In this example, Castaneda tries a fresh crisp pear with the wine.
“Why pair a pear with this wine instead of something else like an apple?” asks Castaneda.
“An apple has higher acidity than the pear which will overpower the flavor. A pear is lightly sweet, has a little bit of a crunch, delicate fruit flavor,” says Chef Calvo.
The acidity of the wine overpowers the pear flavor but still retains it in its backbone.
Another alternative with fruit is a freeze-dried version. In this state, the flavor is concentrated and pairs well with the Pinot Gris. It’s an excellent wine that can go with many different dessert varieties as it can bring down the sweetness.
Crunchies Freeze Dried Fruit
DiGiorno Crispy Pan Pepperoni Pizza
Crudité platter (baby carrots, baby onions, and baby radishes with Publix Sour Cream Dip, French Onion)
Vigo Mushrooms, Marinated, in Vinegar Marinade
Lindt Milk Chocolate Bar
In this two-episode series, Chef Calvo’s approach to the pairing was definitely out of the box and not something we have seen before.
Want to see how day-old pizza paired with the Pinot Noir?
Watch the full episode above to find out!