Last night, Matt and I headed back to the place of our nuptials for a night of wine and food. Called Taste of Terroir — terroir meaning “land” in French — it was our second year to sip and sample wine and food from local wineries and restaurants. Plus, it gave us the opportunity to head back to one of our favorite places, Palm Event Center, where we were married. It’s one of our favorite nights of the year, and we thought we would share it with you!

Syrah and lamb on herbed flatbread. And check out that plate with the glass holder. You need all the help you can get!

A while back, if you follow us on our Facebook, as Matt and I were headed to a winery, I had asked if there were any wine-related topics I could share with you. The wonderful Bobbi asked about pairings. In the spirit of full disclosure, this is not my forte. There is so much to learn in the world of wine, and in the three-or-so years of serious wine tasting, I’ve mostly learned that I have a long way to go.

So, I’ll leave you with some things that I’ve learned. Feel free to chime in with your pairing tips, too!

Typically, white wines are paired with lighter proteins like chicken or fish. One surprising pairing choice is a slightly sweet white to go along with some spicier dishes, like Thai.  Red wines are best for matching with dishes of the same caliber. Meaning, if you have a bold and flavorful dish, you’ll want a wine that can stand up to it. Wine and food should complement each other, not bully one another out of being tasted.

Would you care for some braised lamb and syrah? Yes please!

One thing I noticed in talking with chefs was that the starting-off point came from the wine. Usually, when I cook, I make whatever I feel like and then go for the wine. Flip your thinking and try using your wine as inspiration to crafting together your meal.

You guys, I ate bunny. Specifically, rabbit terrine paired with an estate reserve zinfandel. This dish won people's choice and the judges' choice, I believe.

Here's Matt with one of our favorites: cabernet sauvignon with coffee crusted filet mignon.

Finally, I have some insider knowledge on how to test a pairing. I had always heard that you sip the wine, take a bite of food and swallow, and then have another sip of wine. To judge a pairing this way is that each element should bring certain characteristics forward that wouldn’t have been noticeable on its own. So, does your food taste better after you had the wine? That’s a sign of a good pairing. Asking a pro for a tip, they said to be “sloppy.” That is, drink the wine while some of the food is still in your mouth. Don’t worry if you get food in the glass, the pro said, with a laugh. I’ll be sure to try that next time.

And then there was a dessert buffet with dessert wines. You had better believe that I took advantage of both.

It was here, nearly two years ago, that Matt and I promised to spend the rest of our lives together. So glad I did!

And really, it’s subjective. So keep trying wine and take note of what varietals and styles you like to help you on your journey to pairing like a pro. Let’s dish — what’s your favorite food to pair with wine?