Why do wine and food pairings matter?

Some tid-bits on wine pairing…and a dinner invite too!

Have you ever wondered why people talk about pairing wine and food or why a wine might taste differently at home with dinner than you remembered it tasting at the winery?
Sarah and I (Fran) recently had the opportunity to attend a wine marketing conference in Geneva-on-the-Lake, Ohio. We had a lot of fun – and learned a lot about wine pairing. We even played a little game with wine guru Marnie Old that we’d like to share with you…called “Alcoholic Simon Says.” Maybe we’ll play it some day in the tasting room. The idea of the game is to taste several wines with salt, honey, smoked almonds and lemon and see how each one changes the wine you are drinking (We used a semi-sweet Riesling, a Steel Chardonnay, and an Chardonnay aged in Oak). It helped us to understand pairing a little better – we learned that pairing a sour with an acidic wine makes the wine taste sweeter. Salt will make tart or acidic wine seem more smooth. Pairing a sweet food with a sweeter wine makes the wine seem more acidic or tart. Pairing a smoky or fatty food with a heavier or more full bodied wine made it seem lighter. Just like a condiment or a sauce, your wine can change how you perceive the taste of your food and your food will change how you perceive the wine! When it works – both the wine and the food taste even better!
We have asked the chefs from The Baker’s Table to pair some of our wine with some of their food – and now we you get to enjoy it! Join us for dinner on May 3! I have included the menu below! Call the winery to reserve your spot!

Course 1: Specialty cheeses and charcuteries served with the Baker’s Table crustini’s and crackers paired with 2011 Chardonnay

Course 2: Fresh Local Greens of baby arugula, dandelion, and pea tendrils, goat cheese Croutons, shaved red onion, smoky tomato vinaigrette paired with 2011 Rose’ of Pinot Noir

Course 3: Crisp pan seared duck breast, saffron infused risotto, herb and watercress salad with Mom Kennel’s Blackberry wine reduction paired with 2011 Cabernet Sauvignon

Course 4: Strawberry and Rhubarb Tart served with Vanilla Bean Creme Anglaise paired with 2011 Sunkissed

Tickets are $65 per person inclusive of tax! Please call to reserve your spot at the table! Hurry, space is limited. 717-653-4825

The Baker’s Table is located at:

480 New Holland Avenue, Building 6 (First Floor), Lancaster, PA 17602