Page 24 - Spring 2018
P. 24

  WINE-NOT?
By Cecile Anthony-Bryan
Go Nuts for Wine and uncork the connection between this perfect pair. Wine and cheese are naturals together, but the right nut is an undiscovered hero when it comes to wine pairing. Nuts’ fat draws out additional flavors from wine. And the bonus is you get fiber and protein. Enjoy the following pairings at your next party or down time:
HAZELNUT & ROSE
Hazelnuts have an element of sweetness with woody notes. This complements the berry or citrusy taste of rose.
PECANS & CABERNET SAVIGNON
Cabernet has intricate fruity undertones. Pecans are also complex and sweet. The nut brings out the wine’s jamminess and balances out the tannins.
RAW ALMONDS & UNOAKED CHARDONNAY Raw or roasted? It makes a difference. The earthy flavor of raw almonds complements the green-apple notes in unoaked chardonnay.
MACADAMIAS & SPARKLING WINE
Eating macadamia nuts is like eating butter. You want something equally decadent. Try a dry yeasty sparkling wine like champagne or a sparkling wine.
ROASTED ALMONDS & PINOT NOIR
Red wine can pull out bitter notes in nuts, so the two can be harder to pair. But...pinot noir is heavy with tannins or acid, which makes it delicious with toasty sweet almonds.
   NOTE: While you enjoy this healthy experiment of NUTS and WINE, we at Hustle Mama Magazine suggest that you also drink responsibly. In the event, you or some of your guests are allergic to nuts, then make sure to add a side serving of a variety of cheeses.
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