|
|
| |
|
|
| |
List in a PR6 for Free! This site is listed under |
|
|
|
| |
Wine PairingThe pairing of food and wine is a topic that I feel is sometimes over complicated. There are people who stress over making sure that a dinner is not ruined by serving a wine that does not pair well with the dinner. At the opposite end of the spectrum are the people who typically serve their favorite wine or whatever wine they are in the mood for that day without regard to the type of food. In my opinion the truth lays somewhere in between. By this I mean that while certainly the pairing of a wine with food can affect the flavors and enjoyment of both, there are an equal number of pairings that can have little affect on each other. As an extreme example, a very strong oily fish may not be affected by any wine you pair it with. In general there seems, to me, to be a very limited number of pairings that are truly excellent, just as there are very few pairings that will ruin a meal.
Generally, the weight and structure of the wine are more pertinent to pairing with food than the actual flavor of the wine. Pairing is more about complimenting tastes rather than contrasting them. You would not typically pair a very full bodied tannic red with a light chicken dish. This would create a pairing where the flavor and strength of the wine would much overpower that of the food. At the same time a medium bodied, medium tannic, and medium oaked wine will pair with a lot more foods than a wine that is further to the extremes on those same characteristics.
Rules of Thumb- A heavier tannic wine will pair well with a fatty dish. The tannins will cut through the fat.
- Acidic wines (i.e. Sauvignon Blanc) will pair well with cream based or cheese based dishes as well as deep fried dishes.
- Keep in mind what you are trying to show case at your dinner. If it is a very complex wine that you have been aging for a long time, then pair it with a simple food so that the focus is on the wine.
Varietal Suggestions:
Red:
Cabernet
Sauces
Tomato-based red sauces
Brown sauces
Food
Red meat
Beef
Lamb
Wild game
Pork
Duck
Hamburgers
Tuna
Strong cheese
Gorgonzola cheese
Cheddar cheese
Chianti
Sauces
Well-seasoned sauces, primarily red
Cream or oil based sauces
Food
Italian food
Pasta
Pizza
Parmesan dishes
Merlot
Sauces
Tomato-based red sauces
Béarnaise sauce
Food
Roasted poultry
Casseroles
Grilled meat
Lamb
Venison
Swordfish
Pasta
Parmesan Cheese
Romano Cheese
Pinot Noir
Sauces
Light-medium tomato-based red sauces
Cream or oil based sauces
Food
Salmon
Meat
Poultry
Roast beef
Pork
Veal
Lamb
Game
Duck
Grilled seafood
Sausage
Pasta
Mild cheese
Goat cheese
Brie
Sangiovese
Sauces
Spicy sauces, primarily red
Cream or oil based sauces
Food
Italian dishes
Zinfandel
Sauces
Thick, tomato-based red sauces
Salsa
Food
Italian food
Spicy stews
Chili
Lamb
Mexican food
Pasta
Pizza
Strong cheese
Brie
Pork
Spicy sausage
Duck
Cajun food
Syrah
Sauces
BBQ Sauce
Heavy Red Sauce
Food
Grilled meats
Poultry
Beef
Stews
Chili
Duck
Lamb
Goose
Roast game
Pepperoni
Strong cheese
Sharp cheddar
Roquefort Cheese
White:
Chardonnay
Sauces
Light, tomato-based red sauce,
Cream or oil based sauces
Food
Seafood
Poultry
Ham
Chinese food
Sandwiches
Lobster
Fish
Seafood
Shellfish
Shrimp
Pasta
Vegetables
Veal
Pork
Mild cheese
Asiago Cheese
Havarti Cheese
Pinot Grigio / Pinot Gris
Sauces
Light, tomato-based red sauce
Cream or oil based sauces
Food
Lighter seafood
Chicken
Pasta dishes
Sandwiches
Fish
Lobster
Pizza
Veal
Poultry
Mild cheese
Riesling
Sauces
Cream or oil based sauces
Pesto sauces
Food
Spicy foods
Fruit salad
Chicken
Pork
Fish
Chinese food
Shellfish
Sushi/Sashimi
Rabbit
Fruity desserts
Smoked sausage
Duck
Mild and soft cheese
Havarti Cheese
Gouda Cheese
Sauvignon Blanc / Fume Blanc
Sauces
Cream or oil based sauces
Food
Lighter seafood
Chicken
Pasta dishes
Salad
Fish
Seafood
Shellfish
Oysters
Scallops
Ham
Mexican food
Strong cheeses
Feta cheese
Goat cheese
Gewurztraminer
Sauces
BBQ
Food
Poultry
Fish
Thai food
Mild cheese
Desserts
Champagne
Food
Fish
Lobster
Desserts
|
|
|
