How to Plan a Wine Menu
How many times have you gone into a wine shop, perused bottles and labels with glazed-over eyes, and left unfulfilled and over budget? Here are four categories I consider when planning what wine to bring to an event, serve to guests, or buy for myself:
Brionna’s @BriBooksPod Wine Menu Tips
Bubbles or no? (shoutout to Sarita of The Swirl Suite podcast for always encouraging bubbles to kick off the night)
Learn the rules, then break them. I choose wines based on my own flavor principle: the lighter the flesh, the lighter the wine. Hence white wine with fish and creamy pasta dishes, red wines with tomato dishes and red meats, and Rosé flows best with vegetables. From there, I forget everything I know and opt for a left-of-center pick such as Pinot Gris in place of a classic white wine or an orange wine in lieu of Rosé.
Pick up a wildcard--perhaps a liquor--that you can use to create quick cocktails
Think about analogous and complementary flavors relative to the meal
Brionna’s @BriBooksPod Wine Menu Recommendations
Bubbles recommendation: Vigneto Luciano Saetti Rosso Viola Lambrusco Salamino, 2018 ($20-$23), available at Simple Syrup Wine and Spirits in Brooklyn
Meal pairing recommendation: Meinklang “Mulatschak” Weisser Pino Gris ($17-$20), available at Simple Syrup
Easy, delicious red to compliment every dish recommendation: Adega de Penalva Idigena Branco, Dao ($13-$15), available at Simple Syrup
Wildcard: Letherbee Charred Oak Absinthe Brun ($38-$40), available at Simple Syrup
