Kahn's Fine Wines

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A Classic Food and Wine Pairing and a Crazy One

Posted 9:53 PM by

Classic food and wine pairings don’t just appear out of thin air, they’re discovered. Sometimes on purpose, sometimes not.  One day, a lucky human being decided to drink a buttery, full-bodied California Chardonnay with his lobster.  Can you imagine his delight as the Chardonnay’s butter, apple, lemon and tangerine flavors mingled with the lobster’s rich, succulent texture?  If you can’t, then please go buy a lobster and a bottle of Grgich Hills Chardonnay right now.  I’m not kidding.   You can send me a thank you note later, but you owe it to yourself.

The #1 Rule of Food and Wine Pairing is…

If it grows together, it goes together.

Catchy, isn’t it?  In fact, this rule says more about culture than it does about the complementary nature of food and drink produced within close geographic proximity.  Classic food and wine pairings aren’t just born, they’re cultivated.  People stumble upon delicious flavor combinations all the time, sometimes on purpose, sometimes by accident.  A classic pairing is born when we share what we’ve discovered with others and then they validate our discovery by sharing it again.  In that spirit, I’d like to share two pairings that I’ve stumbled upon.  I believe that the first is a bona fide classic and the other is well… a little off-the-wall.  I hope you try both and if you agree; I hope you share them with others.

 My Classic Pairing…

Venison Loin: Domaine Drouhin Pinot Noir 2009

Venison can be purchased from a variety of online specialty retailers like Broken Arrow Ranch, Elk USA, or Underhill Farms

Here’s how to prepare the Venison loin:

Venison Loin 2 lbs.

Olive Oil 4 oz.

Greek plain yogurt, 4 oz.

Cumin, 1 tsp

Cayenne pepper, 1 tsp

Cardamom, 1 tsp

Salt, 2 tsp

Pepper 2 tsp

Garlic 2 tblsp

Two limes, juiced

Combine olive oil, yogurt, cumin, cayenne, cardamom, garlic, salt, pepper and lime juice together in a plastic bag.  Place venison in the bag and work it around with the olive oil, yogurt, spice mixture.  Marinate for three hours.   

Wrap the venison in foil and place in a 350 degree oven for forty minutes to an hour until the red in the meat is gone.  Open foil to reduce the juices and produce a crust.  Serve with roasted potatoes and carrots.

Try this with the Drouhin Pinot Noir 2009 and you’ll know instantly how a classic pairing should taste.  The tart, bright cherries and the Pinot Noir’s wonderful acidity perfectly complement the venison’s rich complexity.  You’ll love it.

My Off-the-wall, yet completely awesome pairing…

Cheez-its Snack Crackers: Grand Marnier

You might think I’m crazy, but oh my goodness…please try this!  The Cheez-its saltiness pairs perfectly with Grand Marnier’s orange-macerated sweetness.  I’m not saying it’s Sauternes and Roquefort, but it’s pretty darn good!

Do you have a food and wine/spirit pairing you’d like to share? 

Post a comment on this blog or on Kahn’s facebook page.  We’d love to hear from you!

Recipe: Courtesy of Mr. C. Smith

Comments (7)
Todd Rainer wrote
Just a test...this is only a test...
Posted Jan 1 0001 12:00 AM
Maki wrote
Nice spiring.. keeps my spirit up
Posted Mar 13 2012 5:51 AM
French Wine wrote
I just wanted to add a comment here to mention thanks for you very nice ideas. Blogs are troublesome to run and time consuming thus I appreciate when I see well written material. Your time isn’t going to waste with your posts. Thanks so much and stick with it No doubt you will definitely reach your goals! have a great day!
Posted Apr 21 2012 11:51 AM
recipes for lamb wrote
could I pair it with my lamb recipes?venison could be close.been researching this for ages.
Posted Apr 26 2012 12:28 AM
Todd Rainer (Author) wrote
The Drouhin would certainly work with lamb, but you might also try Bordeaux or Bordeaux-style blends (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec), Australian Shiraz, Rioja and Super Tuscans too. If you really love Pinot Noir, then you might try a Red Burgundy instead of a New World Pinot. I hope that helps...Happy Pairings!
Posted Apr 26 2012 3:29 PM
French Wine wrote
I found your article to be thought provoking and you also raise many good things to consider. I'm glad I came across this website and saw your article. It helped me out with a paper I had to write for a class I'm taking for my major at my university. I will be citing you as a source. Thanks for the great article.
Posted Apr 28 2012 10:09 PM
Intraday Tips wrote
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Posted Jun 25 2012 10:48 AM
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