Marnie Old: Sommelier and AuthorMarnie Old: Sommelier and Author
What to do with Oakey wine? When we cook food, the application of heat carmelizes the outside. Its that browning effect when you put fish in the pan, or bake a loaf of bread in the oven, or grill a rack of lamb on the grill. That browning has a very strong similarity in flavor and taste. To the effect of oak barrel aging on wine. And pairing the two together to mirror those flavors, oaked wines with cooked, seared, grilled foods is absolutely ideal.