Denis Mackenzie CSG

Denis Mackenzie

Denis Mackenzie on wineGetting To Know Denis Makenzie

Who is Denis Makenzie?

Chief Operations Officer (COO) of an international marketing firm distributing wines, this entrepreneur not only works to bring connoisseurs everywhere nothing but the best wines available from around the world, but he also owns and operates his very own winery, situated in the highly sought-after region of Lake Erie near his hometown in Pennsylvania.

And it’s from this location that Denis Mackenzie has dedicated years of his life to identifying the key ingredients that go into his recipes – acting to create some of the most instantly recognizable tastes and scents imaginable. With years of experience under his belt, a host of knowledge and his own exclusive list of special ingredients; no two of his wines are the same and each boasts its own appeal to suit a variety of occasions.

What can you expect from his winery?

First and foremost, you can expect to be able to enjoy some of the finest wines and spirits from around the world, as well as high quality independently produced wines. Local and national tours are available to enjoy the fruits of their labour, as well as offering the opportunity to savour the stunning vistas available, too.

The grounds can be booked for weddings and special occasions, and there are a range of organized charitable events for both local and national patrons to take part in. The site is part of a wider association of wineries in the Lake Erie area too, and the community offers self-guided tours across the region.

Are there any future prospects for the winery?

As with any business the prospects are inevitably there, but it will take the specialist expertise and hard work of Denis Mackenzie himself to continue to realize the winery’s full potential. He is currently in talks with a variety of distributors and retailers to maximize the reach of his current selection of wine products. As his wine business is already enjoying national success, as well as international success on a European scale, Denis is now planning to expand further – and into the Australian market.

With talk of introducing a new species of grape into the vineyard to further compliment his current selection, Denis and his enterprise look set to create a brand-new product within the next few years to provide visitors and clients alike even more for their money.

When it comes to wine, Denis Makenzie certainly knows as much as the best of them and in many cases, has been able to demonstrate his capabilities to create unique, compellingly appealing wine flavours to appeal to a wide variety of consumers.

Pairing Wines With Food

Despite its complexity, there are a few simple rules to remember when combining two different foods and beverages. Contrasting flavors enhance each other in wine and food pairing and help you enjoy your meal. For example, a sommelier might recommend Pinot Noir with duck confit, while a consumer might prefer a dry white wine with the dish. The key to maximizing your meal is to note which wines you enjoy and which don’t.

Chardonnay pairs well with salmon

Although the most reliable pairing is Chardonnay, it can also be served with grilled salmon or Japanese-style dishes. In the case of grilled salmon, Pinot Noir or Gamay work well. For Japanese-style dishes, fino sherry or sparkling wine is an excellent choice. Chardonnay and salmon are both great companions for the palate. This article will outline some of the best wines for salmon.

The white burgundy wine, produced in Burgundy, is a good choice for this pairing. While white burgundy is often described as the gold standard of chardonnay, a crisp Chardonnay works perfectly with salmon. It has a buttery, smooth texture and will work with the rich salmon flavor. The acidity of a Chardonnay will help the dish blend with the wine, blending with the fish’s fat and flavor.

Pinot Noir pairs well with lighter foods

For a full meal, pairing Pinot Noir with a rich dish such as lamb, pork, or duck is a great idea. For a snack, try serving it with fruit, cheeses, or snack meats. A light dish like a grilled burger or sandwich will complement the wine just fine. Lighter foods like chicken, fish, or stews also go well with Pinot Noir. Depending on the type of Pinot Noir you’re drinking, these foods might be paired with other dishes, as well.

If you’re looking for a lighter red wine to serve with fish, try pairing it with a fruity pinot noir from Burgundy, a Gamay from Beaujolais, grilled lobster, or a German wine. These lighter wines will complement fish with their acidity and fat content. Lighter wines also work well with dishes that have a delicate flavour. In addition, they go well with desserts.

Avoid tannic red wines with artichokes

Wines with artichokes are an odd pairing. Though they are a healthy and versatile vegetable, artichokes do not play well with red wines. Artichokes naturally contain cynarin, which blocks the taste receptors in the tongue, making wine taste cloyingly sweet. To offset this effect, serve artichokes in a creamy risotto.

Pairing artichokes with acidic wines is the most common wine pairing, but there are exceptions. Try an acidic white wine, such as Albario. Garlic and onions are great companions for artichokes, as their sulphur notes complement the flavor of the vegetable. Herbs and mushrooms are also excellent accompaniments. However, avoid pairing tannic red wines with artichokes.

Avoid overpowering the food or wine

Regardless of your preferred food-and-wine pairing style, you’ll need to remember a few basics to ensure the ultimate pairing. For example, heavier red wines are typically paired with beef, while lighter fare should be paired with a zestier white wine. And of course, you’ll want to avoid overpowering the food or wine pairing. In addition to avoiding a bad pairing style, it’s also important to remember that the four main components of food (sugar, acidity, salt, and umami) affect how well they are matched. Acidity is particularly important when pairing acidic foods with high-acid wines, because it enhances the taste of the food.



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