Starting tomorrow, and lasting three extraordinary days, the culinary and wine exploration of the Food & Wine Festival Palm Desert returns.
From March 22-24, 2013, Greater Palm Springs is bringing the brightest and most inspired chefs from California and putting them under The Big White Tent On Larkspur—between El Paseo and Shadow Mountain in Palm Desert, CA. Tickets are currently on sale, and will cost $75 for the Grand Tastings this weekend, and $125 for the Gourmet Luncheon on Friday.
Benefitting The Friends Of the James Beard Foundation, The Culinary Institute Of America’s Endowed Scholarship Fund And Les Dames d’Escoffier, the Festival will feature Gourmet magazine’s spirits expert Michael Green, “MasterChef” finalists Alejandra Schrader and Sharone Hakman, Sean Kanan from ABC’s “General Hospital,” San Diego celebrity chef Deborah Scott, and many more.
Additionally, the Greater Palm Springs website is hosting a sweepstakes in conjunction with the festival. So be sure to click here and fill out the form for chance to win a luxurious two night getaway package for two at Hyatt Regency Indian Wells, complimentary admission for two to The Living Desert and a $50 gift card to Stuft Pizza Bar & Grill.
In preparation, they have provided a couple of quick tips on making the best of the festival by always optimizing food and wine pairings.
Food And Wine Pairing Tips
1. Get saucy.
In most cases, a great sauce unites food and wine. Find a great sauce to connect the two.
Example: Pasta with Alfredo sauce and Chardonnay
2. Keep it sweet.
A general rule of thumb is to keep the wine sweeter than the food. With most sweet desserts, for example, you’ll want to go with a sweet white or port wine.
Example: Vanilla cake and Ice Wine
3. Make a toast to salt.
Dry sparkling wines, like brut Champagne, go well with salty foods.
Example: Olives and Champagne
4. Wine makes bitter, more bitter.
Avoid pairing bitter (high tannin) wines with bitter foods. Bitter wines will multiply the bitterness of the food. When drinking high tannin wines, look for foods with fat or salt to make the best coupling.
Example: Rib eye And Syrah
5. A lot of acidity loves a lot of richness.
High‐acid wines like Sauvignon Blanc Or Muscadet go best with rich and creamy sauces or fried foods.
Example: Fried springrolls and Sauvignon Blanc
6. Spice it up, and drink a Riesling.
Spicy foods can make high-alcohol wines taste hotter, so opt for something lower in alcohol with a touch of sweetness.
Example: Spicy Thai Or Chinese dishes with Riesling.
7. Keep it simple.
If you have a special or vintage bottle of wine, don’t dilute the flavor of the wine with a complex food pairing. Opt for a simple dish with few ingredients to spotlight the taste.
8. You’ve done well when you enjoy both.
A successful match means you can distinguish the individual flavors in both the food and wine.
9. When in doubt, choose a Pinot Noir.
It’s one of the most versatile wines and won’t offend with most food pairings.
10. Be yourself.
Most food and wine pairings are going to be just fine. There are a few combinations that will truly highlight flavors, and there are few combinations that will truly offend. Choose based on your personal tastes, and have a good time.