Some myths are hard to debunk, and some of these myths have spread so much that they are seen as common knowledge, even truth. These myths also live in the world of wine. Here are three myths when it comes to wine and food pairings that simply continue to spread even though they are completely false:
Oysters and Champagne This is one of those combos that seem to scream opulence. You find the two at exclusive terrace parties, romantic evenings and on the tables of some of the most popular restaurants. But if you really want to make a good impression, you should avoid this combination at all costs. The effervescence and sapidity of the champagne combined with the equally savory flavor of oysters, will leave a very unpleasant metallic taste in your mouth – similar to the taste of teenage braces. So what is the right combination. Oysters pair well with a wine that has a pronounced residual sugar which balances the flavor of the shellfish that has notes of its own sweetness. The French (who clearly love champagne) pair this shellfish well with Muscadet.
Caviar and Champagne So here we are again talking about champagne. Don’t get the wrong idea, we praise the bubbly drink to no end. After all, it is one of the most appreciated wines in the entire world. But all too often it is paired with dishes that simply do it no justice. It’s useless to spend your money on a fine wine and pair it wrongly – in this case, with caviar. It is not by chance, that caviar is often accompanied by butter – a food that is high in fat which naturally dilutes the salty tendency of the sturgeon eggs. The best wine to pair with caviar is a Picolit del Friuli or a Crémant d'Alsace. Just think about it like this – Russians pair this delicacy with vodka, so dry, non-floral drinks are the best match for this elegant treat.
Dessert and Prosecco It is sheer madness to pair Prosecco and anything sweet. The end of a meal should always be paired with something structurally complimenting, not something opposing. This means that while all meals tend to look for the right balance through opposite pairings, when it comes to sweets, the sugar tendency must be combined with something that is well… sweet. And that is not Prosecco. So, if you want to celebrate your birthday, wedding, new car with something sweet and a wine – try a spumante or a sweet wine. If you pair sweets with Prosecco, you will be left with an iron-like, bitter after taste which is nothing to celebrate.
