We\u2019ve been thinking about wine and how it fits in as part of a healthy lifestyle. Moderation, of course, is key, and wine is always best when shared with friends and family over a relaxed meal. Unfortunately, many recommended pairings tend to be heavy on meat, cheese, and creamy sauces, which may not be the most helpful as we lean towards healthier habits.<\/p>\n\n\n\n
Spices come in handy when we rethink pairings, as do a variety of textures. The following pairings are mostly vegetarian but proteins can be swapped in and out according to personal preference.<\/p>\n\n\n\t\t\t\t
Saut\u00e9 fresh shrimp in olive oil, as much garlic as you can handle, sweet paprika, a dash of crushed red pepper, and a pinch of saffron. Cook through and season with salt and pepper to taste. Serve with salad and crusty bread.<\/p>\n\n\n\n
Why it works:<\/strong> The sweetness of fresh shrimp extracts the fruit from Pinot Grigio<\/strong><\/span>, and the spice combination challenges it. Pinot Grigio goes from a one-note song to a chorus!<\/p>\n\n\n\n Combine fresh orange juice, orange and lemon zest, freshly grated ginger, and olive oil in a bowl and whisk well to combine it. Marinade sea bass for an hour or two. Grill the fish and boil the remaining marinade down to thicken it up. Pour the marinade over grilled bass. <\/p>\n\n\n\n Chop up fresh mango, corn kernels off the cob, and toss with sweet onion, celery, cilantro, and olive oil. Serve salsa on top of steaks.<\/p>\n\n\n\n Why it works:<\/strong> The orange-ginger marinade highlights Pinot Grigio\u2019s citrus with just enough heat. The mango-corn-cilantro combination provides a medley of notes to highlight the wine\u2019s greenness and its bright fruit notes.<\/p>\n\n\n\n RELATED:<\/strong> Top Sommeliers Explain Pairing Wines With Asian Food<\/strong><\/a><\/p>\n\n\n\n\n\n Slaws are infinitely modifiable and are a must for outdoor meals. Shred broccoli and carrot and combine. In a separate bowl, whisk Greek yogurt, rice vinegar, and olive oil to combine before pouring over veggies. Season any way you like \u2013 standard salt & pepper, or a pinch of nutmeg and white pepper.<\/p>\n\n\n\n Why it works:<\/strong> Pinot Grigio isn\u2019t overly acidic, so it\u2019s a pleasant balance with a lightly creamy slaw dressing. Broccoli pulls out those stonier notes while carrot plays off the fruit. This recipe is fun to experiment with because it can change the wine depending on how it\u2019s seasoned.<\/p>\n\n\n\n In a rice cooker, cook sushi rice per instructions. Allow to cool in a shallow pan and toss with rice vinegar and mirin. Chop up carrot, cucumber, scallion, and pickled ginger and toss with rice to combine. Whisk together wasabi, water, and soy sauce as a thin dressing and add to salad to combine.<\/p>\n\n\n\n Why it works:<\/strong> Sushi is a natural partner for Sauvignon Blanc<\/strong><\/span>, particularly when soy and ginger are involved. Look for those savory umami notes, punctuated by ginger. Protein, like shrimp, can be added as well.<\/p>\n\n\n\n\n\n Saut\u00e9 minced garlic, diced fennel, and lemon zest in olive oil before adding in white wine and a squeeze of lemon juice. Bring to a gentle boil before adding in mussels. Cook until mussels are opened and serve with crusty bread for sopping.<\/p>\n\n\n\n Why it works:<\/strong> Mussels are a culinary wunderkind because there are so many ways to make them. The sweetness of the mussels plays well with the citrus zing of lemon and Sauvignon Blanc, while the fennel compliments more savory notes.<\/p>\n\n\n\n Pasta primavera makes use of all fresh veggies, so choose a combination of your favorites. Dice and saut\u00e9 in olive oil until tender-crisp. Add in freshly cooked pasta and some reserved cooking water or more olive oil if it\u2019s dry.<\/p>\n\n\n\n Why it works:<\/strong> Pasta primavera doesn\u2019t have to be cheese-laden \u2013 focus on all of the glorious vegetables instead of the pasta and the cheese. Fresh veggies are natural partners for Sauvignon Blanc because it\u2019s such a bright and fresh wine.<\/p>\n\n\n\n\n\n Slice a baguette horizontally and brush lightly with olive oil. Place under the broiler for just long enough to crisp a little. Thinly slice the apple and layer it over each half of the bread. Pop back under the broiler for another minute to slightly cook the apples. Then layer thin slices of brie or a triple cream cheese over the apples. Grill until the cheese is melty and then crack fresh pepper over the top. (This can also be made with a panini press).<\/p>\n\n\n\n Why it works:<\/strong> Balancing out the creaminess of the cheese with loads of apples makes this a healthier twist on grilled cheese and doesn\u2019t require loads of extra butter for frying. The simplicity allows Chardonnay\u2019s<\/strong><\/span> creaminess and apple notes to be enhanced without any intrusion.<\/p>\n\n\n\n Cook barley and cool. Dice walnuts and dried apricots and tear up flavorful greens like watercress before combining with barley. For the dressing, whisk olive oil, Dijon mustard, and apple cider vinegar until combined. Adjust seasoning before adding to barley mixture and combining.<\/p>\n\n\n\n Why it works:<\/strong> Chardonnay loves autumnal notes, and I can\u2019t think of an earthier, more autumnal note than barley. Walnuts and apricots play off the earthy-fruity character of Chardonnay, and watercress provides light bitterness for contrast.<\/p>\n\n\n\n\n\n Saut\u00e9 onion and mushrooms down in just enough butter before adding white wine to deglaze. Simmer just a bit. In a separate bowl, whisk vegetable stock with soy sauce and flour. Whisk into mushroom mixture, and then add in light sour cream. Adjust seasoning, and then add in fresh cooked pasta.<\/p>\n\n\n\n Why it works:<\/strong> This is best with a leaner Chardonnay like Chablis<\/strong><\/a><\/span> because of the earthy notes in it. Chablis’ acidity also works really well with the sour cream, though the sauce is much lighter (and healthier) than a traditional stroganoff.<\/p>\n\n\n\nOrange ginger marinaded sea bass with mango salsa<\/em><\/strong><\/h3>\n\n\n\n
Broccoli carrot slaw<\/em><\/strong><\/h3>\n\n\n\n
Sauvignon Blanc<\/strong><\/h2>\n\n\n\n
Sushi rice salad<\/em><\/strong><\/h3>\n\n\n\n
Lemon fennel mussels<\/em><\/strong><\/h3>\n\n\n\n
Pasta primavera<\/em><\/strong><\/h3>\n\n\n\n
Chardonnay<\/strong><\/h2>\n\n\n\n
Brie & Fuji apple panini<\/em><\/strong><\/h3>\n\n\n\n
Walnut-apricot-barley salad<\/em><\/strong><\/h3>\n\n\n\n
Mushroom stroganoff<\/em><\/strong><\/h3>\n\n\n\n