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Pushing Boundaries in Wine Pairings

Mark Spivak

For a unique taste on wine and food pairings, our food and wine editor offers some of his go to matches.

   Mention a wine—still or sparkling—and most people immediately try to figure out what to eat with it. By their very nature, recreational sparkling wines lend themselves to a range of interesting food pairings. Some are obvious, while others might stretch the boundaries of an imaginative sommelier.

 

Prosecco
Conventional: Light hors d’oeuvres, fish and shellfish

Bizarre: Buttered popcorn; BBQ potato chips; lemon chicken; trout tartare; brandade of cod; brioche; almond or honey biscuits and cookies

Buttered Popcorn Paired with Prosecco

 

Moscato

Expected: Fruit tarts, cobblers or meringue desserts
Unusual: Spicy or aggressively seasoned cuisine such as Mexican, Thai or Szechuan; tuna carpaccio; Caprese salad; marinated salmon with dill; seafood ravioli

Moscato  Expected: Fruit tarts, cobblers or meringue desserts Unusual: Spicy or aggressively seasoned cuisine such as Mexican, Thai or Szechuan; tuna carpaccio; Caprese salad; marinated salmon with dill; seafood ravioli

 

Brachetto D’Aqui

Traditional: Light or dark chocolate desserts

Offbeat: Cured meats; olives and tapenade; strong cheeses; chargrilled dishes; Nutella crêpes

Unique Wine Pairings - Cured Meats Pairs well with Brachetto D'Aqui

 

Lambrusco

Most popular: A salami sandwich

Unexpected: Melon with port wine; risotto with wild mushrooms; white Alba truffles; barbecued chicken; fresh figs

Unique Wine Pairing - Barbecue Chicken Pairs well with Lambrusco

 

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