By. Neil Williamson, Chairman Tasting Panel
This morning, I was asked to assist in pairing wines for a dinner in the near future.
In pairing wines, it is important to recognize the spices the chefs will use and hopefully the tendencies of the kitchen (to over or under spice the food).
This menu’s most challenging pairing was an appetizer of Angus Tamale Pie. Working with the winemaker, we chose a stainless steel fermented Virginia red blend, provided it could be chilled for 20 minutes prior to serving. The red wine will stand up to the spices in the pie but by chilling the wine it will reduce the tannins on the attack of this full bodied wine.
What was your most challenging wine pairing this month?