Camping isn’t usually synonymous with gourmet fare, but that doesn’t mean it can’t be.
After all, the grill lends itself to some flavorful dishes, while the fresh air, rustic tableware and unbeatable setting (far removed from any loud-talking, dish-clanging restaurant clientele) are practically designed for relaxation and savoring.
We asked Geri Hirsch and Erin Falconer, the co-founders of LeafTV, to help add a little upscale flavor to our next outdoor cookout.
Here are their tips for pairing the perfect wine with some classic camping dishes.
Chili with ground turkey and cornbread
Pair this dish with a German Riesling because Rieslings work well with heat, like the spices in a good chili.
Spaghetti and fire-roasted garlic tomato sauce
“Thinking outside the box, a New Zealand Sauvignon Blanc or Chardonnay,” Hirsch and Falconer say. “Tomatoes intensify their flavor with heat. The roundness and acidity of New Zealand wines would complement the flavors. Of course, with a great pasta dish you can never go wrong with a warm, classic Chianti.”
Grilled salmon with avocado and rice
Salmon is very wine friendly. Adding avocado to the mix creates a specific flavor profile because it’s so creamy and buttery. “Chardonnay would work,” the duo explains, “but Cote Du Rhone Blanc (a blend of Viognier, Grenache Blanc, Marsanna and Roussane) would be much more interesting.”
Chicken and vegetable kabobs
The flavors of chicken and vegetables will intensify over a fire. A nice, new-world Chardonnay (i.e. lush style) would work well here.
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