NEW ORLEANS (WGNO) – Popular News with a Twist segment Uncorked is back with a guide to food and wine pairing.
Richard Ellis of Brady’s Wine Warehouse on Oretha Castle Haley Boulevard tells us all about the differences between full, medium, and light bodied wines, which is the key to a successful food and wine pairing.
Ellis recommends paying attention to the structure of the wine, as opposed to the flavor.
“One of the more important aspects of the structure is the weight or the body of the wine,” Ellis said.
A quick and easy way for an amateur wine drinker to gauge the body of a wine is also quite tasty.
“Take the wine, and hold it in your mouth,” he said. “If it feels like skim milk, then it’s light bodied wine. If it feels like two percent milk, then it is a medium bodied wine. If it feels like whole milk, then you’re dealing with a full bodied wine.”
Once you have the body of the wine figured out, the next step is to pair it with a food of a similar structure and weight, Ellis said.
“If you’re thinking about something more medium bodied, like a very dark roux, perhaps a spicy gumbo, Alcace pinot blanc, a beautiful medium weight white will pair perfectly,” he said.
If you have any other questions about wine or anything in general, stop by the store or email Brady’s at info@bradyswinewarehouse.com. You can also check out the Brady’s Wine Warehouse Facebook page for more.