Food & Wine pairing

SIP NOT GULP – That’s all the knowledge I have about wine and still I did bravely put it up as my CONCEPT OF THE MONTH for this month.  Since, I wanted to go a little beyond everyday mundane cooking.  Don’t we all need that little bit of adventure ?  😊😊

Food is vast subject and really there is so much to learn. Sometimes, it is good to take a little help from the best in the field.   So I did ! 

I have seen that the addition of wines in a dish, takes the dish from SIMPLE TO SPECTACULAR !!! This intrigued me and I needed to know – how & why does that happen?

We have Sreejith Menon on board, a young go-getter from India.   Started his career in the industry in 2014 and currently the Acting Head Sommelier at the Constance Ephelia Resort, Seychelles.

An Indian who has been living in Seychelles for the past 4 years now.  He rubs shoulders with the whos who in the industry and has a repute of reviewing food for some of the high-end restaurants in town.   He is part of a French Centric team and his opinion on Food & Wine pairing has helped many a food ventures rake in more business.

He loves to share his knowledge of wines and I was fortunate to get a few insights from him, which I  will be sharing with all of you.   For starters, Sreejith has shared a few *POINTS TO REMEMBER when it comes to pairing food with wine.  Please take a look :

Food and wine pairing :

*POINTS TO REMEMBER (by Sreejith Menon)

• Pair spicy dish with a wine which has less acidity and more fruit character.

• Understanding the texture of the dish is important to pair the right wine with it.

• Acidic wines will make the dish more spicy.
  

So, while I share a few recipes in the days to come, the wine expert (Sreejith) will be with us this month, and will be sharing insights on the same.

Do stay tuned.