Food and Wine Pairing Tips

Food and Wine Pairing Tips 101: Salty Food should pair with High Acidity wine.

We tasted this Western Australia Margaret River wine last night – Semillon 2010. A light body wine, dry and crisp with very strong harsh acidity. Initial rating 69 points. However, using the food and wine pairing tips 101, we were fortunate to be having Salty Baked Chicken (盐炬鸡) for dinner. The combination is excellent, the wine suddenly rates closer to 80 points. Great pairing. Upon finishing the chicken, the wine quickly decline back to its 69 points. That’s unfortunate. :)

Tasting Notes for the wine: Click here

Al Passo 2007

We tasted this bottle of wine last night (father day’s dinner). It’s an interesting bottle that requires a rather long time to decant for the taste to excel. When first open, the smell is rather insignificant. Feeling rather disappointed, I first tasted the wine about 30 minutes after decant and it is rather rough with poor stringent finishing. During the interval of dinner, i.e. 45 – 70 minutes of decant, the wine is good with dark fruits flavor, earthy chocolate flavor and complement our food (pork). After 75 minutes or so, the wine has finally blossom with both smell and taste being intense, rounded and sensational finishing, however, just when the wine reach its prime, the bottle reach its bottom. One must be wondering that they should have bought the magnum size bottle.

Fine Dinning

Our latest ‘fine dinning’ at home turns out to be impressive despite our high expectations. Great quality imported shoulder loin, combined with carefully prepared gravy source, nicely baked potatoes and fried beans. Paired with a 2006 Chateau Loborde from Lalende de Pomerol. Simply delicious. 95 points!

Baby Room

Haven’t done much in the baby room although the expected date is merely 80 plus days. Still need lighting, cupboard, drawers etc. We kind of like the bed though. I see someone is already enjoying the bed happily.