You can pair your meals like a pro with these food and drink combinations

August 27, 2018 | Vancouver
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A great drink pairing is an easy addition to any meal, but the idea of choosing a beer, wine or cocktail to go with a specific type of cuisine can be intimidating at first. Here, we break down some suggested sips to pair with your next bites.

The Food: Indian dishes from Nirvana Restaurant

Blog Feature Drink Pairings Nirvana This Vancouver restaurant offers an array of traditional Indian dishes, ranging from meat and fish grilled in a tandoor oven to vegetarian mains and biryanis.

The Drink: IPA

One of the most popular craft-beer styles today, IPAs (short for India Pale Ale) stand out for their bitter, hop-forward aromas.

Why They Go Together:

Despite its name, IPAs originated from England, but the beer’s complex notes of pine, citrus and herbs are a fine match for Indian cuisine’s use of bold spices. The hoppiness of an IPA easily cuts through the heat of spicier dishes, while its fizzy bubbles help cleanse the palate for each new dish.

The Food: Texas-style BBQ from Dixie's BBQ

Blog Feature Drink Pairings Dixie's BBQ Texas’ strong barbecue tradition makes its way up north via this Gastown hangout, where—true to its Lone Star State origins—meats are dry-rubbed and wood-smoked. Customize your own platter from a menu of smoky meats (Alberta beef brisket, pork ribs glazed in a peach chipotle sauce) and traditional sides like mac and cheese and cornbread, or order sandwiches piled high with the good stuff.

The Drink: Cider

It’s a common misconception that hard cider is just boozy apple juice—when it comes to the brewing process and flavor, the drink is just as complex as wine and beer. It’s made by fermenting fruit (mainly apples, but occasionally others) into a carbonated drink with an alcoholic content ranging from 3 to 8 percent.

Why They Go Together:

Refreshing, bubbly, and not too heavy, ciders have a crisp, light sweetness that easily cuts through the richness of smoked meats.

The Food: Vietnamese eats from House Special

Blog Feature Drink Pairings House Special Hero The Yaletown spot draws inspiration from Vietnamese market-style lunches, paying homage to the country’s traditional flavors and culinary techniques while adding a dash of international influence and modern-day flair: soup dumplings are stuffed with beef broth, Brussels sprouts are tossed in a lemongrass vinaigrette and pho comes in both traditional and vegan options.

The Drink: Grüner Veltliner

This dry white wine is made from cool climate grapes that are indigenous to Austria. It has a slight spritzy texture and citrusy aroma, plus a hint of white pepper.

Why They Go Together:

Grüner Veltliner is often overlooked for its more popular Austrian sibling, Riesling, but it deserves more time in the limelight, especially when it comes to pairing with Vietnamese cuisine. The zesty vino plays up the intensity of fresh herbs such as cilantro and basil, but still holds up to grilled meats and rich noodle soup.

The Food: Fresh fare from Field & Social

Blog Feature Drink Pairings Field & Social Fresh local produce is the star at the Downtown eatery, where a variety of healthy salads and grain bowls are available. Upgraded takes on classic salads include the Kale Caesar with smoked chicken thigh, toasted cashews and ramen egg, and the Greek featuring housemade hummus, dehydrated olive crumble, tahini yogurt dressing and roasted red pepper drizzle.

The Drink: Dry Rosé

Rosé has shed its once tacky reputation to become the wine world’s trendiest drink du jour. A brief soak with red grape skins creates the wine’s signature blush color and easy-drinking flavours.

Why They Go Together:

A dry, crisp rosé will easily be overpowered by heavy fare; instead, opt for what’s fresh and light. Green salads topped with tangy dressings and a glass of rosé are a natural warm-weather duo.

The Food: Burgers and fries from Triple O's

Blog Feature Drink Pairings Triple O's Hero The B.C.-based chain slings Canadian beef burgers with topping combinations such as smoked bacon, cheddar and spicy chipotle mayo, or grilled mushrooms, Monterey jack cheese and Triple O’s secret sauce.

The Drink: Old-Fashioned

This cocktail of choice in the 60s is still very much in style, thanks to its simple and timeless combination of bourbon, sugar, Angostura bitters and orange peel.

Why They Go Together:

A frosty pint might be the first drink that springs to mind when it comes to burgers, but they work surprisingly well with this bourbon-based tipple. The stiff sipper holds up to the juicy, charred patty, but doesn’t overwhelm the beefy flavor thanks to its light citrus punch.

The Food: Perfect pasta from Basil Pasta Bar

Blog Feature Drink Pairings Basil Pasta Bar You can go the create-your-own route and build a dish with your favorite noodle shape, sauce and garnishes, or allow the pasta specialists and this Downtown Italian restaurant to take charge with house specials such as pesto shrimp linguine and coconut cream ravioli.

The Drink: Negroni

An iconic Italian tipple, the Negroni was rumoured to have been created for a count whose name was—you guessed it—Negroni and consists of just four ingredients: Campari, sweet vermouth, gin, and an orange twist.

Why They Go Together:

Salty, umami-packed foods balance out the bitter and sweet edge of a classic Negroni—in fact, the cheesier, the better, so pile on the Parmesan.

The Food: Tacos from La Cantina

Blog Feature Drink Pairings La Cantina Option 2 This hip taco joint in Downtown Vancouver takes a DIY approach. Diners can personalize one of four dishes (taco, burrito, quesadilla, nachos) by selecting from a lengthy list of proteins (like adobo chicken, cochinita pork, and carnitas) and veggies (like carrot tinga and jackfruit mole).

The Drink: Amber Ale

Recognized by its rich copper hue, amber ales have a heavier concentration of malts, which gives the brew a warm caramel flavor.

Why They Go Together:

Most diners may reach for a light lager when eating Mexican food, but the maltier, fuller-bodied amber ale better complements the browned meats and bright, acidic garnishes packed into tacos, burritos and other classic south-of-the-border fare.

The Food: Sushi from Sushi Home

Blog Feature Drink Pairings Sushi Home Hero The no-frills sushi joint in Downtown Vancouver is beloved by locals for its affordable rolls. All the classics are available—think spicy salmon and eel avocados—along with creative specials categorized under The Chef’s Favour.

The Drink: Prosecco

The sparkling Italian wine is comprised of glera grapes that are fermented in steel tanks, making it more affordable than the other famous bubbly, French Champagne.

Why They Go Together:

Thanks to its fruity and aromatic nature, prosecco is an ideal match for lighter Asian cuisine, such as sushi. Prosecco’s acidity can also cut through the brininess of certain fishes.

Alcohol delivery is now available on Uber Eats in BC

Whether it’s for a dinner party, an after work hang, or date-night-in, eligible British Columbians can now pair their favourites foods with local and international beer, wine, and liquor delivered right to their door when they order through Uber Eats.

Check out the Uber Eats blog for more information on alcohol delivery, and open the Uber Eats app or visit ubereats.com to see liquor stores available near you. Must be 19 or older to order. Please enjoy responsibly.

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Posted by Uber Eats
Category: On the Menu