When we consume a food with wine, it affects the way we perceive it and vice versa. Food and wine pairing exists to take advantage of these effects to our benefit, looking for combinations that give us pleasure when enjoyed together.
Blue Cheese
Blue cheese is characterized by its intense flavour, somewhat spicy and salty. And while salt is a food-friendly component, it can make wines feel fruitier, less acidic, and in the case of reds, soften their tannins. That is, it could make a wine seem tasteless. To be safe with this type of umami-rich cheese, it’s better to pair them with wines with good acidity, volume and more body. If we add to this the sweetness, which will contrast the saltiness, the wine and the cheese will find a natural balance point. Which wine? Concha y Toro Late Harvest, mainly made with Sauvignon Blanc, which delivers notes of honey, freshness and a long finish.
Foie gras
When it comes to the luxurious duck or goose liver, which stands out for its ultra-silky texture and buttery flavour, a typical pairing is sparkling wine. Especially since foie gras is often served as an aperitif and not everyone likes a sweet wine to start a meal. But if you want to try something different, we invite you to discover the contrast that is generated in the mouth when combined with a late wine like Concha y Toro Late Harvest. Its notes of papaya, Mediterranean fruits and honey contrast very well with foie, and even more if you accompany it with nuts, chutneys or jams, which will make it less cloying. A gastronomic experience like no other.
Carrot Cake with Goat Cheese Frosting
Who said that sweet wines were only for special occasions? Another alternative is to serve yourself a drink at tea time along with a piece of cake or a Carrot Cake with goat cheese frosting. To prevent the sweetness of this preparation from making the wine feel bitter, it is best to choose a wine that is sweeter than this cake. Which, in this case, also has goat cheese that, with its acidity and creaminess, needs a sweeter and frutier wine like a Late Harvest.
Poached rhubarb with vanilla ice cream
When it comes to desserts, the rule of thumb is that the very sweet foods can make a dry wine feel less fruity and unpleasantly acidic. That is why a wine that has more sugar than the food will avoid this problem. For those who think that fruit is not a dessert, this dish does classify thanks to the presence of vanilla ice cream. Both ingredients also work wonders if paired with a sweet Rosé wine. Late Harvest Rosé, based on Sauvignon Blanc, Riesling and Syrah, is complex, fruity and perfect to accompany desserts with fruit and cream.
What about the wine glass?
Since Late Harvest wines generally have a higher percentage of alcohol, you don’t want to drink too much. For this reason, it is best to use a small glass. It also helps the wine not feel too sweet.