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Divalicious Recipes you Need

If you want to turn your recipes into delicious dishes, you have come to the right spot. At Divalicious Dishes, we offer published recipes as well drink recipes, food reviews, a couple recipes from the heart, dessert recipes, a few appetizer dishes and so much more.
 
Published Recipes

Published Recipes

This recipe tastes great right off the grill, but left overs are delicious in salads and tacos. I like to let the corn cool, cut it off the cob....
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zazios chefs

Zazio's Chefs Table

Hi Foodie friends! As you know I love to cook, but it’s also nice to treat yourself to dinner
and have someone else cook....
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rave reviews

Rave Reviews

Cabot Cheese is a cooperative of 1,200 dairy farm families located throughout upstate New York
and New England. They manage...
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round ups

Round Ups

Wheter it's the Super Bowl, Mother's Day, 4th of July or the latest basic cooking terms and skills,
Rachel has you covered.....
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Food, Info & Reviews

Thank you all so very much, I couldn’t do this without all of you! I hope you continue to follow me on my culinary journey. I love to share my passion for food and drinks, and also like to throw in some tidbits of my adventures in life, kids, and dogs. I will end with one of my favorite Julia Child quotes! See you soon!.


food info

Food Info & Reviews

A complete look at our rounds ups, food reviews, cooking terms, crock pot recipes and more! Click Here!
drink recipes

Drink Recipe & Reviews

A great look at  Korbel Champagne, Joel Gott Zinfandel and more, not to mention my taste chart! Click Here!
gluten free

Gluten Free, is it for you?

Gluten Free is a hot topic these days, it's time for you to know what gluten free diets work! Click Here!.
 
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Your guide to informative and fun wine pairings.

How Humans Experience Their Food

taste-buds


THE TONGUE

tongue2The taste buds on the tongue, and hard and soft palate, detect four of the basic tastes: Sweet, Salty, Sour, and Bitter. The classic “tongue map” is no longer considered correct and these basic tastes are perceived over the entire tongue.

Farsighted, nearsighted, and 20/20, all represent your vision identity. But where do you fall on the taste-scale? Scientists refer to three categories to describe your tasting ability: Supertaster, medium-taster, or – oh my – a non-taster. Not everyone has the same amount of taste buds. Based on their genetically determined number of taste buds, they fall into one of these three categories. http://www.flavorfacts.org/supertaster-medium-taster-non-taster-which-are-you/

Umami ( pronounced you-MAH-mee) is now recognized as the fifth taste. To read more about Umami, click here: http://www.umamiinfo.com/2011/02/What-exactly-is-umami.php

FLAVOR

Flavor is the term used to describe the integration of taste, smell, and the fullness of foods and wines. The sense of smell greatly contributes to the flavor of something. While we can detect only 5 basic tastes, we can detect thousands of odors. This is where Aroma plays an essential role when choosing and appreciating a wine.

PAIRING WINES WITH FOOD

Things to consider when pairing wines:

  • Consider the body and texture (smell or fullness) of the wine.

  • Consider the intensity of the wine, delicate wines should be paired with delicate dishes, and intense wines paired with robust dishes

  • Sweetness in a wine is a measure of its residual sugar. Typical sweet wines are Riesling, Gewurztraminer (sounds like guh-VOORTS-truh-MEE-ner , or I like to say girls-are-meaner), some Pinot Grigio and Sauvignon Blanc.

  • Bitterness in a wine comes from its tannin structure, especially in Cabernet Sauvignon, Zinfandel, Syrah , and Malbec.

  • Saltiness is not found in wines, so light and fruity wines pair best with salty foods.

BASE INGREDIENTS

Base ingredients are the primary or core ingredients of your dish, and often play a major role in deciding what wine to pair it with. Also the method of preparation will often determine the wine pairing such as: grilling, frying, steaming, roasting, braising, or sautéing.

BRIDGE INGREDIENTS

Bridge ingredients are those foods which help connect the base ingredient and the wine through their interaction either in flavor, body, intensity, or basic taste (sweet,salty,bitter,sour).

THE “UGLY” FOODS

Foods that are hard or near impossible to pair with a wine.

  • Asparagus: contains phosphorous and mercaptan that adversely affects wine flavor.

  • Artichokes: contain an acid called cynarin making everything taste sweet

  • Chiles: makes alcohol taste hotter and tannins more bitter

  • Eggs: yolks coat the palate masking the flavor of wine

  • Vinegar and pickled foods: make wines seem astringent

 

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