2024 Wine and Food Pairing JOYUS Wine

Well, I was so curious as to what this wine was going to be like with food. Now, what I did earlier today was I poached some salmon, which is what I have right here on my plate. Let's move that. So I have some poached salmon here on my plate. I have some sourdough toast with garlic sprayed on it. And then I also made a garlic aioli with smoked chipotle pepper, dried ground smoked chipotle pepper. So I want to give this a try, the joyous cabernet, and see how it's going to work with food. Proof is always in the food and the wine. And you know what's so good about this? I'm not going to have a hangover. So I'm getting my protein here, you know, for my workout. And I'm going to have this dish here. So first, we're going to taste the salmon, you know, by itself and see what it tastes like. Now I poached my salmon, a slice of lemon, my double zero spices, some herb, some carrot, onion. There you go. Oh, there's some crushed garlic. So I was going with the idea of having something less flavorful, you know, like salmon is rich and seeing how this wine would go with that. Just the salmon by itself totally brings out the flavors of this wine. Oh my gosh, that is good together. It even takes away some of that grapey taste. It just gives you more of the background, you know, the bulk that exists there. So let's do a little bit of garlic bread here without anything. If you follow me, I'm going to try everything on its own. Not bad. Now with the garlic toast, it kind of makes the wine a little bit thin. There's not a lot of substance to it. It's just toast, you know, with some garlic spread on it. But with something, some protein like meat, I thought it did wonderful. Now let's go with the toast with some of this aioli. We're just going to increase the flavor. All right, we have some fat. Let's see how it goes. That was good. Pick up the smoked chipotle. Wow. The garlic plus the smoked chipotle picked up the oak in the wine. Did great together. Now just move all out here. We'll go with all three. A little bit of the aioli from the toast. I love pairing wines and food. I love pairing simple things with wine and food. We're going to take some of this salmon, put it right on the top. Isn't that beautiful? This is simplicity. This is how we should eat. Very simple. Here we go. So there you have it. The Joyce Cabernet Sauvignon, non-alcoholic. It feels great to food. To find the right foods and the right flavors. I'm the Wisconsin Wine Guy. Thank you always that you have followed me to die. We're selecting your non-alcoholic wine to go with your food just like I do. I'm going to see you next time. I look forward to bringing you more non-alcoholic wine and food friends. Ciao.