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Non-alcoholic pairings

post #1 of 13
Thread Starter 
I am interested in somewhat high-end food and non-alcoholic beverage pairings. I had a search through the forum but didn't find anything (perhaps my forum skills are to blame). Anyway the only drink I'm familiar with intended to for this purpose is DrySoda, but I have found it to be too sweet for my taste. Any ideas? Virgin cocktails are always possible but not the direction we want to go in.

Idea of setting - small slightly sophisticated but not pretentious (we hope) tapas bar open after last call. A wind-down spot after a late night out.

Thanks anybody for their help.
post #2 of 13
Hello to all the members of the Forum.
post #3 of 13
Dr Pepper. Goes great with everything. :p
post #4 of 13

Veggie juice

try beet, carrot, ginger.

a juicer is a beautiful thing!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #5 of 13
Thread Starter 
I will try that, thank you for the tip.
post #6 of 13
There are a wide variety of options available to you. Try creating housemade flavored lemonades, create interesting iced teas. Most sodas tend to be really sweet but what about creating your own? Created highly flavored simple syrups and mix them with seltzer. This way you can control the sweetness of them. Of course there are always smoothies and I like the idea of fresh pressed vegetable juices. Or do as the mexicans do and make "agua frescas." These are waters, slightly sweetened and flavored with pureed fruits. Kind of like making lemonade or orangeade with other fruits.
post #7 of 13
Thread Starter 
Thank you, looks like I have lots of fun stuff to try.
post #8 of 13
We dont have soda in my house or pre made juices, I do however buy Sodium Free Seltzer and No Sodium Soda Water and add juice puree's to that to make soda at home. I find it nice if you strain the juice a second time so you have pure juice with NO SOILDS at all, run them thru a choise fin if you have one or a piece of cheese cloth.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #9 of 13
Thread Starter 
That sounds like an excellent trick, I will try that. Thank you.
post #10 of 13

I too have been looking for pairings. I am a sober alcoholic that used to love fine wine pairings but unfortunatley those days are over.

I have been using Pelagrino flavored drinksand some sparking flavored waters but have not found anything to compare. Maybe we need to create something.

post #11 of 13

Food Nut, for the past year I have really been into Shrubs, also known as drinking vinegars.  Contrary to what people think its not like drinking pickle juice.  They are simple to make and very trendy right now you can find a lot of recipes for them.  There are both quick methods and longer methods for making them.  I prefer the longer methods as I find it mellows the vinegar more.  You will definitely want to use better quality vinegars-not the cheapest ones you can find.  That being said, a good cider vinegar, or wine vinegar are your best bets for making them.  Once I make the shrub syrups I either use them in cocktails, or use them for great non-alcoholic drinks.  For that purpose I mix approximately 1 oz. of shrub syrup with 4-6 oz. of soda water.  It makes a very refreshing, "grown up" soda that isn't nearly as sweet as regular soda.  You do get somewhat of a vinegar flavor, but you'd be surprised how much the vinegar flavor mellows, leaving behind a great tart flavor.  I usually take about 3-7 days to make my shrubs then let them mellow, in the fridge, for a week or 2 before drinking them.

post #12 of 13
post #13 of 13

Yeah, I just Love to do so. I usually try this kind of parings many items. Just a few weeks ago I & my husband had made garlic butter roles for our friends. Had used one added touch, white wine. And drizzled them with olive oil and added some white wine. Awesome!!!!:smiles:

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