It's perfectly normal for brides to be very particular with the wedding details. From the program flow, down to the nitty gritty of the wedding reception menu, couples make sure that nothing is left to chance.
Essentially, food is one of the highlights of any wedding reception. From appetizers to desserts to the choice of wine, the ensemble of courses must be planned carefully to ensure the satisfaction of every guest's taste buds.
If you are serving wine during your reception, wine pairing is an important part of the food selection process. Not all types of wine goes well with just any type of food, and for guests to enhance their dining experience, each course must be paired with the perfect wine.
Duo Steakhouse and Winebar has mastered the art of pairing wine with various fare. Below are some basic tips for selecting wine that will enrich the taste of the food at your reception.
Light meat goes well with light wine.
Light meat-like chicken, turkey, or fish-will be best enhanced with light wine. A wine that's too full-flavored might overpower the flavors in the dish, and what you want is something that complements your meal. If you're thinking of serving light meat, try a bottle of white Bordeaux or Chablis. Duo Steakhouse and Wine Bar suggests a glass of Cape Mentelle Semillion Sauvignon Blanc to wash down a light meal of Baked Cream Dory Fillet stuffed with spinach and mushroom.
Serve red wine with red meat.
Heavy courses call for stronger wine, and so main courses such as steaks, lamb, and ribs are best paired with red wine. Duo Steakhouse and Wine Bar serves Marquez de Casa Concha Cabernet Sauvignon with their Barbecue Baby Back Ribs and Roasted Lamb under their buffet menu.
Pair earthy food with earthy wine.
An earthy wine works well with earthy flavors. Duo Steakhouse and Wine Bar complements their Grilled US Top Blade Steak with potato-shallots confit and vegetables with Casallero del Diablo Pinot Noir. The wine heightens the flavors in the meal, making it even more enjoyable.
Serve a sweet and light wine with dessert.
Wine lovers can serve wine even beyond the main courses - some sweet and light drinks work extremely well with dessert. Duo Steakhouse and Wine Bar pairs their Pannacotta with Mango-Raspberry Vichyssoise with Moët & Chandon Rosé Imperial.
To practice your wine pairing skills, try planning the menu around the wine you wish to serve on your big day. By actually trying out the wine with food, you're taking the guesswork out of the pairings. You may also consult with restaurants like Duo Steakhouse and Wine Bar, which feature a staff of renowned wine experts.
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