Mussels and Muscadet
Traditionally mussels are cooked in dry white wine, with onion and a dash of cream, so it makes sense to drink a similar kind of wine when savoring them. And to that, a Muscadet is ideal. Mussels can also be cooked in beer or cider, and the same rule applies –- match the tipple to the cooking liquor.
Steak and Stout
A thick slice of steak is a robust meal, and so deserves a similarly stout bedfellow –- making stout, a dark beer made from roasted malt or barley, hops, water and yeast, the perfect choice. The heavy weight and texture of the ale has a similar feel to the red meat.
Chardonnay and Caesar Salad
The tanginess and creamy texture of the dressing in a Caesar salad demands a wine that will cut through it, so you should look for a dry white with a full body. An oaked Chardonnay makes the perfect partner.
Chocolate and Cognac
Both these flavors have a depth and complexity that only means they'd suit each other well. A rich chocolate dessert or even sponge cake served with a small glass of cognac can provide a fitting conclusion to a meal.
Lemonade and Pretzels
There’s always a time to break the rules, and this is one of them. Sweet, tangy lemonade twinned with salty pretzels? Don’t knock it until you’ve actually tried it!
Pairing appropriate drinks with certain foods can enhance the flavor of not just one but both. With a little bit of planning, you can serve meals with drinks that will add another dimension to the overall taste. And I guarantee, your taste buds will definitely thank you.
How about you? Do you have a favorite food and drink pairing?