EQUINOX and Food Pairings
Dry Champagne/Sparkling wines pair well with a broad range of cuisine, more than any other wine. Many professional chefs consider champagne the “ultimate” food wine.
The breath-taking palette of flavors enjoyed with ASIAN cuisine (spicey-creamy-tangy-sweet-salty-hot-cool) are enhanced by a dry champagne/sparkling wine, particularly EQUINOX.
Bounty from the sea is prominent with many asian dishes. My favorite: SUSHI. Blanc de Blanc works well with fast blue-water fish: Albacore, blue-fin tuna and yellow-tail. Brut or Blanc de Noir match nicely with the oily fish: Eel, mackerel or salmon. The crispness of a dry champagne will offset the heat of the wasabi and cleanse the palate.
Chili peppers employed in Thai, Indonesian, Vietnamese and Szechwan cuisine pose their own set of culinary challenges and beverage matching dilemmas. Sweet wines offset the heat, but they’re, well, sweet. The tannin in heavy red can amplify the heat rather than harmonize. The answer: dry champagne or EQUINOX.
The chili-heat from southeast Asia shows up in the American southwest, also. EQUINOX Blanc de Blanc matches with chile verde or chile relleno con camarones. EQUINOX Brut Harmony Cuvee pairs well with chile colorado or picadillo.
The pacific coast has it’s own treasures to pair-off with some bubbles: King salmon, Tomales Bay oysters, abalone, squid, halibut and an array of shellfish. The Atlantic coast offers Maine lobster, cod, Atlantic salmon and blue crabs. The gulf coast and Caribbean bring us red snapper, prawns, conch and stone crabs. All these culinary delights will dance happily with a glass of EQUINOX.