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It can be something very complicated or extremely simple.
The rules for pairing wine and food are not fixed, and so long as you keep in mind the basic principle that they should complement each other, not battle against each other, you will navigate any charcuterie board with ease.
With more than two dozen Okanagan wines, in 琉璃神社 has mastered the art of pairing wine, food, and entertainment. Their , facilitated by sommelier , will guide guests through the process of pairing so you'll be prepared to impress your friends.
Three tips that take the mystery out of food and wine pairing:
1. Pair wine with the dipping sauce or accompanying condiments.
For particularly hot dishes, a lighter bodied wine will help put out the fire. Wine and Art offers a chicken and spring onion roll with a peach chilli dipping sauce, paired with a Riesling to cool the heat of the chillies.
2. Try contrasting flavours.
Any dish with aggressive flavours needs a bold wine that can also stand out. Likewise, any delicate dish is often complemented with a more fragrant wine. Wine and Art pairs their cauliflower and chickpea fritters, which are full of Middle Eastern and Lebanese flavours, with a Kerner as the sweetness contrasts the flavourful spices.
3. Play with textures.
The balance between the wine and food results mainly from their levels of acidity (crispness or freshness). This is particularly pleasing when using a crisp wine to cut through a rich dish. For examples, the Strawberry Fiesta is savoury tapa that Wine and Art pairs with a Pinot Noir to complement the richness of the ricotta, making it feel much lighter and fresher.
The quaint downtown piano bar is creating quite a buzz by offering a unique experience with a local focus from wine and to , and . With their extensive and expert recommendations, guests can explore the best wines in the Okanagan without leaving their barstool. The Tasting and Tapas Seminar will be held on a weekly basis, and sign-up is on their website.
For more information, visit and
