Advice from master sommelier Alpana Singh on how to select and pair wines like a pro.
[MUSIC] When referring wine with food there's a couple of basic guidelines to keep in mind, first and foremost the whole red wine with steak and white wine with fish forget about it. Really the most important is not necessarily the protein nowadays, it's actually the preparation method. And so, when it comes to pairing wine with food, say, a particular dish, like salmon, if it's poached, that's a much lighter preparation to it. So I'd want to pull a white wine that's a little bit lighter. On the other hand, if you're taking a piece of salmon and you're grilling it, you're putting a delicious barbecue sauce on it, that can now handle a richer, heavier red So take your cue, actually from the sauce and the preparation method, rather than the protein itself. Generally speaking, lighter cooking method, say poached, your lightly sautéed, steamed that you wanna go with the lighter white wine. Same thing with sauces that are prepared with white wine, use that as your cue. Grilling embarks a lot more richness and intensity to the dish. As well as any type of pepper crust or red wine reduction you generally wanna go with the red wine route. So I often get asked, what are you drinking right now? And its very much what I follow with the weather patterns and so I looked at the temperature gauge to decide what is in my glass. During the warmer months, I reach towards white wines that are very crisp, and light, and very bright. For the reds, I look for reds that are a little bit lighter that I can see through. That I can serve slightly chilled. They offer a little bit refreshment and also pair well with warmer weather foods. When the weather starts to di pin temperature, I seek whites that have a little bit more richness to them. Say chardonnay, that has been barrel fermented, has a nice spice note to it. As well as heavier res such as cabaret serving on Malbec, as well as Bordel, and richer spanish wines. Actually made from the temp in neo grade. Which adds a little bit more richness that you can have with heartier fare, such as braised dishes, steak, and just comfort food in general. Think outside of the box. So, if you normally enjoy Chardonnay or Cabernet, perhaps every other time you go out to dinner Try something new and the great way to do that is to look at the by glass selection and see if there is something that you've never had before. And the opportunity by the glass is you don't have to get a full bottle and many restaurants will actually even offer a taste free To try to see if you like it beforehand. [MUSIC]