Ingredients First The Perfect Pairings For National Drink Wine Day Share Article: Pop a cork and raise your glass, because today is National Drink Wine Day. Whether you’re clinking glasses with us at 1 Hotel South Beach, Central Park, or Brooklyn Bridge, here are 7 tips to help you find the perfect food and wine pairings. #1: Sweet with heat Pair spicy foods with wines that have some residual sugar, like a German Riesling. Residual sugar actually cools down spice and creates balance between the food and the wine. Alternatively, avoid pairing spicy food with highly alcoholic wine, like an Italian Barolo. Believe it or not, the heat of the food will intensify the alcohol in the wine, which will make the dish seem even spicier as a result. #2: Smoak with oak Pair grilled or charred foods with wines that have been aged in oak, like a California Chardonnay. Oaked wines are often more intense, so they can overwhelm the flavors in a dish. Therefore, they need to be paired with foods that match that intensity. Grilled or charred foods tend to tame that oaky intensity and bring out the fruit flavors of the wine instead. #3: Match flavors and textures Pair foods with wines that have similar flavors and textures. An easy way to do this is to match mildly flavored wines with mildly flavored foods, and big, flavorful foods with big, flavorful wines. Similarly, rich foods should be paired with rich wines. When food and wine have similar qualities, they complement each other and enhance each other’s textures and flavors. #4: Acid with fat Pair fried or fatty foods with wines that are high in acid, like a French Sauvignon Blanc or California Cabernet Sauvignon. Acid cuts through richness in food and acts as a palate cleanser, which helps create balance between rich and oily foods and wine. #5: Sweet with salt Pair sweet wines with salty foods. The combination makes sweet wine taste less sweet and more fruity, and salty food taste less salty and more savory. In effect, the sweet counteracts the salt and vice versa, so that both elements shine through. #6: Sweet with sweet Pair dessert with wine with sweet tasting wine. Sweet wines complement the sweet flavors in food. But beware: if the food is sweeter than the wine, the wine will just taste flabby. #7: What grows together goes together Pair foods of a particular ethnicity or region with wines from the same place, like Italian wine with Italian food, for instance. Ethnic, regional pairings are typically a match made in heaven because the agriculture and grapevines share the same environment, so they naturally have flavors that complement each other. Wherever we are, let’s all toast to our 1 community, our 1 beautiful planet, and to many more celebrations to come. Cheers from all of us at 1 Hotels to you! photo credit: @wine_in_hand Share Article: Other Articles You May Enjoy Beach Club Member Spotlight: Monica Simon Introducing Beach Club Member, Monica Simon. Monica is a Wealth Manager and Financial Advisor. View Story Tagged as 1 Hotel South Beach Our People How You Can Stop Global Warming Written by Melissa Denchak. Article provided by the Natural Resources Defense Council (NRDC). Read the original story here. Healing the planet starts in your garage, in your kitchen, and at your dining-room table. View Story Tagged as 1 Promise Beach Club Member Spotlight: Dan Fingerhut Each month we will introduce you to a new Beach Club Member with our Member Spotlight Series, to help you get a glimpse in to the community we’re building. If you’re interested in becoming a Beach Club Member, apply to join today. View Story Tagged as Daylife 1 Hotel South Beach Our People To minimize the use of plastic in your own life, look around your home and work to identify plastic items. From there, seek to find alternatives.