Poor Prognosis for Perfect Pairing? | Laurita Winery Poor Prognosis for Perfect Pairing? – Laurita Winery
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Poor Prognosis for Perfect Pairing?

Poor Prognosis for Perfect Pairing?

Laurita Winery , wine humor , wine pairing 🕔April 29, 2017 0 comments

We talk a lot around here about pairing…

Makes sense. We are, after all, a winery. And pairing wine with food is what wine lovers do and what wine makers do even better. We’ve offered you perfect pairings for everything from cookies to candies to pizza to bugs. (Click any of those, if you need your memory refreshed.) We’ve even offered you a list of which wines pair best with your kids’ homework! (Bookmark that one. It’s a lifesaver.)

But there are some foods so notoriously difficult to pair, they can leave even the most knowledgeable sommeliers curled into the fetal position and weeping in frustration. Bon Appetit has helpfully shared a list, and we have photos via Pinterest!

Pairing food and wine can sometimes feel like a pop quiz in chemistry. That’s because sometimes it actually is… A problem for wine pros and casual drinkers alike, your favorite seasonal green on the plate may destroy the seemingly ideal wine in your glass.

It’s all about naturally occurring chemical compounds.

The same vegetables that can give you serious, uh, gas can also make wine taste awful.

Asparagus, broccoli, brussels sprouts, cabbage, cauliflower, and kale are among the worst. They contain sulfur. Technically, they are ‘high in levels of organosulfur compounds’, but that really just means they’re full of sulfur. Combined with the natural sulfuric compounds also found in wine, it can taste like a mouthful of rotten eggs.

Yuck.

And then there is the World Champion Hardest Pairing Vegetable of all Time, the artichoke.

There are no organosulfur compounds in artichokes, but there is another organic chemical you’ll want to be aware of – cynarine.

Cynarine makes everything taste sweeter than it actually is because it knocks out your taste receptors and inhibits you from experiencing acidity, bitterness, and saltiness.

In some circumstances, or as a party trick, that might be a really interesting effect. But with wine, it only serves to flatten the taste and inhibit flavor profiles.

The writer from Bon Appetit appears to have surrendered.

Usually, I try to stay positive and optimistic in my writing. But I’m not going to lie to you: These vegetables are truly a pain in the a$$ to pair wines with.

Maybe.

But we tend to believe that if you can pair wine with bugs, you can pair it with anything…

What do you think?

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