The last few dinners this week have consisted of my new favorite wine/food pairing. Brats and red wine. When I first read on the back of a label that suggested said pairing I was at first a bit skeptical. I always thought of brats and brew. The end. Well, I suppose it makes sense in hindsight. Brats = awesomeness. Wine = awesomeness. Add them together for potent kick of double awesome. And let's face it, I'm certainly not breaking new ground with this post. So why the mention? Here's why (the reason behind):
When you think about pairing a food with a wine a good rule of thumb is red meat with red wine. That is partly because of the fat content of red meat. So when you bite into a juicy steak, brat or prime rib your mouth gets all happy. Then, you take a drink of the red wine and low and behold, the wine helps clean your palate. The tannins in the wine (compound that makes your mouth dry out in red wine) counteracts the fat. The end result is each sip of wine and each bite of your meat stays as good as the first (and hopefully even better!).
In other wine related news, I'll be going to a tasting of Iberian wines tomorrow and hope to share some insights on these hard to pronounce and sometimes even harder to find wines.
What I'm drinking right now (I hope to include this on all posts from here on out, because I'm inevitably always drinking something while posting):
Geyser Peak Winery, 2004 Cabernet, Alexander Valley
- Opened last night. Initial impressions of blackberries on the nose. A bit of oakiness noted. Medium bodied, fairly soft with a decent-good finish. Went great with the brat. Still holding up after 24 hours. Retails around ~$14 on sale. Not bad for the buck. Nothing super great about it, but not offending in any way.
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