Ah those impossible combinations – wine and lemon. Needless to say, wine and lemon are sworn enemies. The bitterness of the citrus envelops taste buds, covering them with a film which is difficult to properly balance. But who eats lemon on its wine to pair with wine? If lemon accompanies dish, then we have something to work with.
Here are a few combinations to help pair wine with dishes that contain lemon.
A common food and lemon combination are fish - whether it be raw or fried. Lemon enhances the flavor of fried fish and when used as a condiment, can even help enhance the flavors of a wine.
A sparkling Brut wine, classic method is generally a wine of good persistence, full of fruity aromas, yeast aromas and can handle the strong fragrance of lemon. If you are eating raw fish with lemon, you need to take a slightly different approach. You know the classic combo of raw oysters and champagne? This is not a match made in heaven as most people think. Especially if you add lemon to your oysters! The bubbles of your wine will do nothing more than add saltiness to the mollusk. It is better to pair this combination with a fruitier wine with good acidity, like a French Muscadet, produced in the Loire Valley.
The secret here lies in balancing the bitterness of the lemon, saltiness of the oyster with a glass of semi-sweet wine. It’s also ok to pair this combination with a Moscato wine.
Yes, we know it sounds daring. But trust us, it works. Another typical dish that contains lemon is none other than lemon chicken, with a bit of sautéed garlic and butter.
A great wine pairing for this dish is a medium-bodied rosé wine with fruity aromas and excellent acidity, and moderate sapidity. Add bubbles to the mix, and a great pairing is a Carpineto Brut Rosé. It is elegant, refined and slightly aromatic with great personality. Finding the right pairing in the world of wine is always a bit daunting, but there are some basic guidelines to follow to help make the process a bit easier. Balance the strong taste of lemon with a persistent wine with strong acidity, and an important aromatic profile.
Here are a few combinations to help pair wine with dishes that contain lemon.
A common food and lemon combination are fish - whether it be raw or fried. Lemon enhances the flavor of fried fish and when used as a condiment, can even help enhance the flavors of a wine.
A sparkling Brut wine, classic method is generally a wine of good persistence, full of fruity aromas, yeast aromas and can handle the strong fragrance of lemon. If you are eating raw fish with lemon, you need to take a slightly different approach. You know the classic combo of raw oysters and champagne? This is not a match made in heaven as most people think. Especially if you add lemon to your oysters! The bubbles of your wine will do nothing more than add saltiness to the mollusk. It is better to pair this combination with a fruitier wine with good acidity, like a French Muscadet, produced in the Loire Valley.
The secret here lies in balancing the bitterness of the lemon, saltiness of the oyster with a glass of semi-sweet wine. It’s also ok to pair this combination with a Moscato wine.
Yes, we know it sounds daring. But trust us, it works. Another typical dish that contains lemon is none other than lemon chicken, with a bit of sautéed garlic and butter.
A great wine pairing for this dish is a medium-bodied rosé wine with fruity aromas and excellent acidity, and moderate sapidity. Add bubbles to the mix, and a great pairing is a Carpineto Brut Rosé. It is elegant, refined and slightly aromatic with great personality. Finding the right pairing in the world of wine is always a bit daunting, but there are some basic guidelines to follow to help make the process a bit easier. Balance the strong taste of lemon with a persistent wine with strong acidity, and an important aromatic profile.
