When it comes to life’s greatest pleasures, it’s all about the perfect pairing. Although your favourite wine may taste delightful all on its own, there are so may ways to enhance this experience. We have heard about pairing wines with cheese, meals, fruit, and various snacks. But what about herbs?
\nBasil
\nThis strong-smelling herb is best paired with merlot, zinfandel, cabernet, chardonnay, or sauvignon blanc. Some recipes you can consider making to combine the two flavours include basil pesto, pasta salad, and caprese.
\nBay leaves
\nAnother strong leave best paired with sauvignon blanc, zinfandel, merlot, or a fine bottle of cabernet. If you are serving lentil soup or beef bourguignon, you’ll love the way all the flavours complement one another.
\nChives
\nDelicious in so many different dishes, you can pair chives with pinot noir, pinot grigio, chardonnay, or sauvignon blanc. Recipes to consider include lobster chowder, pork dumplings, and you could even make your own sour cream and chive dressing to serve with appetizers.
\nDill
\nThe leaves might be small but dill is extremely potent and only needed in small doses for maximim flavour. This herb pairs beautifully with pinot grigio, chardonnay, riesling, and pinot noir. Consider adding it to your potato salad or grilled carrots.
\nGarlic
\nApart from the health benefits of garlic, it is also excellent for enhancing the flavours of various meals. Prepare your roast chicken or green beans with garlic or serve some garlic bread with your syrah or sauvignon blanc and impress your guests!
\nMint
\nDelightfully refreshing, mint can be used in so many recipesincluding lamb chops and in a mint-lemon vinegarette. Pair with some riesling, pinot grigio, or merlot and you have a match made in heaven!
\nOregano
\nUsually associated with various Italian dishes, oregano is an excellent additio to chicken bolognese and Italian sausage dishes. Pair with merlot, zinfandel, cabernet, or sauvignon blanc.
\nRosemary
\nOften used on roasted meats and vegetables, rosemary is a must in every kitchen. Easily paired with chardonnay, merlot, malbec, pinot noir, zinfandel, and cabernet, you have no shortage of choices! Consider including rosemary the next time you make a pot roast, butternut squash, or some scrumptious focaccia bread.
\nThyme
\nIn many recipes, thyme and rosemary are used together because they complement one another in the most delicious ways. Use thyme when making your favourite roast beef recipe, scalloped potatoes, or even some delicious mushroom brie quiche. Pair your thyme dishes with pinot grigio, merlot, zinfandel, syrah, or cabernet.<\/p>\n","protected":false},"excerpt":{"rendered":"
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