Looking for a super boost of nutritional value when you eat?
In a recent “Eating With Ellie” column in USA Today, Ellie Krieger, host of Food Network’s “Healthy Appetite,” wrote that certain foods are better when eaten together.
“Scientists are beginning to uncover food combinations that work hand in hand to boost nutrient absorption and antioxidant potency beyond the beneficial effects of the foods when eaten alone,” Krieger wrote.
You can read the complete story—which includes the benefits derived from each food combination—here.
The story got me thinking: What if we were to take those combinations, and add a third item—namely, wine? Particularly in red wine, an element known as resveratrol has been shown to offer numerous health benefits.
Would drinking wine with these super food combinations be even more beneficial? That’s a question for the scientists to answer.
Meanwhile, here are wine pairing ideas for the food combinations in Krieger’s column…
- Tomatoes with extra-virgin olive oil: This is a tough one, because tomatoes are always a challenging pairing partner. One member of our tasting panel suggested sparkling wine, but I’d opt for a glass of red after finishing this tasty treat. Another possibility: Chianti.
- Spice-rubbed grilled meat: The spices recommended in one study were oregano, rosemary, black pepper, paprika and garlic. Zinfandel is a go-to wine for almost any grilled meat, and when you add spices to the equation, it’s an even more sublime choice.
- Mixed berries: Krieger suggests blueberries, raspberries, strawberries and blackberries. A Muscat-based wine would be a good pairing partner, as would an off-dry (slightly sweet) Riesling or Gewurztraminer.
- Fish and curry powder: Curry can be challenging, but a high-acid white wine can help mitigate the heat. Sauvignon Blanc would work nicely, as would a well-chilled rosé.
Have you tried pairing wine with any of these food combinations? We’d love to hear your success stories…or otherwise…in the Comments box below.