Home > Beer, Food, Food and wine pairing, wine > Beer Versus Wine (And Don’t Forget The Cider) + Food

Beer Versus Wine (And Don’t Forget The Cider) + Food

I don’t know what you think based on the title, but the premise of this [short] post is simple. The Wondering Gourmand has a permanent monthly feature in his blog, called “Beer Versus Wine Pairing Challenge”. In that challenge, you are given a choice of a dish, and you are supposed to come up with the wine or beer (and don’t forget the cider!) pairing suggestion which then gets voted for.

As a lucky winner of the September challenge, I had an opportunity to come up with the new dish for the challenge, and my suggestion was … deviled eggs! So now you can suggest a choice of pairing, and may be then get a lucky challenge of coming up with the next dish suggestion. Here is the link to the official post – use the comments section in the Wondering Gourmand post for your beer versus wine recommendations.

Beer Versus Wine Pairing Challenge – Deviled Eggs

Cheers!

  1. October 9, 2014 at 2:23 pm

    Hmm, deviled eggs and a beer. I would have to say that maybe a cider would be a good match! I might just have to ask my customers today during our Happy Hour in Campbell Today 🙂

    • talkavino
      October 9, 2014 at 5:05 pm

      I was thinking about the cider as well, but it might be too astringent to work with truffle oil. Once you decide on your pairing, don’t forget to write a comment at the Wandering Gourmand blog.

      • October 9, 2014 at 5:16 pm

        I just did a post on Spanish Ciders. I wander if that would be a fit? Hmm…

        • talkavino
          October 9, 2014 at 11:46 pm

          I recently discovered Virginia Cider myself – it is a very impressive beverage, so cider might work here…

        • October 10, 2014 at 7:20 am

          Spanish Ciders are very funky though with almost a vinegar quality. Not typical of US ciders. Here’s a link if you are interested – http://thewanderinggourmand.com/sidra-natural-fanjul-review/

          I, too, have become intrigued by ciders. They are popping up all over NC right now.

        • talkavino
          October 10, 2014 at 7:38 am

          I can’t speak of “typical US ciders” as this was my first encounter – but the level of acidity and astringency on these VA ciders I tried, was tremendous. Not necessarily a vinegar, but exceeding dryness of Muscadet, which is a benchmark for me. Should pair pretty much with anything. But would it enhance the truffle laden goodness – that remains to be seen 🙂

  2. October 9, 2014 at 5:17 pm

    Thanks for reblogging this! I can pull submissions of your site if folks post them here. No big deal. I even take suggestions from the Twitter and Facebook space.

    • talkavino
      October 9, 2014 at 11:45 pm

      Absolutely! Will be interesting to see the suggestions.

  3. October 9, 2014 at 10:42 pm

    I know my opinion doesn’t really count because it is not my field, but I love the idea of pairing the eggs with a light blonde beer!

    • talkavino
      October 9, 2014 at 11:43 pm

      hmmm, your opinion counts exactly as any other opinion here… So the blond ale might be a perfect idea – make some deviled eggs and check it out 🙂

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