By LaGayle ~ July 2nd, 2008.
Here at Wine Peeps, we enjoy doing various types of blind tastings on a regular basis. In addition to our monthly eight-person tasting dinners where we do a single-blind tasting with six wines, the four of us have a double-blind tasting with two wines several times a week where we only know whether we are having a red or a white wine. We do not know the varietal nor do we know the producers.
When preparing the meal for a double-blind tasting, I try to keep the entrÃ©e very basic. We tend to like very spicy foods so it would be easy to do a pairing that would not work well with some varietals. The reasoning for the more basic entrÃ©e is that since we do not know the varietal, we do not want to have a meal that might overpower a particular wine.
For a double-blind red tasting, I will usually serve something like a flavorful pot roast, Salisbury steak, Swiss steak, or possibly a seasoned pasta dish with or without meat. For a double-blind white tasting, the entrÃ©e of choice is generally either a braised chicken breast or grilled fish.
To complement the entrÃ©e, I usually serve sautÃ©ed, steamed or roasted vegetables along with a side of rice or potatoes (excluding the pasta entrÃ©e) to add the finishing touches to a great meal. Remember, the whole point of the meal is to enjoy the wine and the food so that they blend and neither one overpowers the other. Bon appÃ©tit!
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