Pair wine with spices

GLT Magazine - - Habitat -

Think about the dom­i­nant flavours of the spices you are cook­ing with. If you are us­ing our Nawabi Spice Blend then the dom­i­nant flavours are earthy and aro­matic com­ing from the Cumin and Car­damom in the blend. A dish made with this blend, whether meat based or veg­e­tar­ian, will go well with a light white wine like a ries­ling or a sparkling va­ri­ety of white wine. Choose some­thing with light flo­ral notes to ac­cen­tu­ate the flavours in this blend.

As a cook, you are the ex­pert of your cui­sine so think about the dom­i­nant flavours in your dish when choos­ing the right wine to pair it with. Have fun with it and don't worry too much about get­ting it per­fect! If the dry spice mix used is red, then it has large amounts of carotenoids, which are or­ganic pig­ments that give some spices a nat­u­ral or­ange or red colour. Food made with red or or­ange spices and spice mixes need to be paired with a re­fresh­ing type of wine. A chilled sav blanc or a sparkling chardonnay are per­fect. Think in­dian cur­ries, african stews and thai stir frys. Food made with sweeter, more aro­matic spices like cin­na­mon, all­spice and nut­meg go well with a full bod­ied red wine like a shi­raz or a mer­lot. Think ap­ple pies and sweet pud­dings.

We have all heard that red wine is for red meat and white wine is for seafood. That is not true at all. If you make a sa­tay sauce it will have sweet un­der­tones. You can use sa­tay with red meat, seafood or veg­eta­bles. No mat­ter what you add the sa­tay sauce to, bal­anc­ing the sweet­ness is es­sen­tial. In this case a lovely caber­net or a dry chardonnay will bal­ance the spicysweet flavours of sa­tay sauce.

1 Pair flavours, not in­gre­di­ents

2 For­get the rules you know

3 Use your in­stincts

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