Haitian Beatz

I never understood the hoopla over Merlots, Malbecs and Sauvignon Blancs wines. I always thought that wine drinking was reserved for elegant dinners, fine dining and well, the French. In my circle the drink of

choice was Cosmo’s , Martini’s and at a Haitian gatherings, that ever wonderful Baileys Irish Cream, which I call our adapted cremas. The closest I got to drinking wine was, yes, I know you know what’s coming, Manischewitz. I did not realize that Manischewitz was not the best the wine world had to offer until I was about 22. And for those who still have not discovered it yet, I know this is going to come as a shock, but, real wine is not sweetened with sugar. While I’m still very much a wine novice, I have forced myself over the past couple of years to acquire at least some basic knowledge of the subject. I figured, why not, it makes for good conversation. Plus, it really does make a meal that much more enjoyable when you drink the right wine along with it.

Why is it important to Pair your food with the right wine

The reason that people place so much emphasis on the wine they serve with a meal is simple: when paired correctly, wine should bring the very best flavor out of your dishes. Like your parsley, thyme, siv and piman, wine should serve as a compliment to your meal. Acids and sugars in the wine will react with different foods differently. When paired properly or even just decently, wine with your meal will make your dining experience-whether out or at home- that much more pleasant.