Choose the right wine for your meal
May 23, 2008
Wine is a perfect way to enjoy your favorite dinner. It makes the dinner even more enjoyable. Choosing the right wine can make a noticeable difference in almost any meal time. Take your time, think about your options and then choose the perfect wine. If you’re having wine with your meal, especially if it’s a more formal occasion, you want that wine to complement your meal perfectly because the wrong wine can ruin a meal. You don’t want a wine that overpowers your meal.
Tips for wine and food pairings are:
Red wines are most often served with robust meals – meals that can stand up to the stronger taste and aroma of a dry red wine. These meals include beef, lamb, veal and also pastas with red sauces.
• Fish and light meats, such as chicken and veal, are accompanied by a dry white wine.
• Salty cheeses such as blue cheese go best with sweet wines such as sauternes.
• Bordeaux is the best wine to have, if you are eating gouda or cheddar cheese.
• Champagne goes great with aged cheeses such as parmesan.
• For dessert, wines that are sweeter are often the best choice. You may wish to go with a fortified wine to enhance your cake or other pastry, or a sweeter after dinner wine such as a sparkling wine like champagne can also be an option.
• When serving marinated or barbecued chicken, enjoy a smooth red wine such as a Zinfandel or Beaujolais. Beef dishes are complimented well by red wines such as a Merlot, Cabernet or a Zinfandel. Spicy poultry dishes are best served with a red wine. A white wine will give your beef stroganoff just the right touch.
• Appetizers are usually best served with a white wine or a rose wine. Such wines as White Zinfandel, Riesling, White Grenache or Chenin Blanc are great wines to serve with appetizers. A sparkling wine like Spumante or Brut Extra Dry will also complement any appetizers you may be serving.
• Pasta dishes, especially ones that include a tomato based sauce, are much better with a red wine such as a Red Zinfandel, Merlot or a Cabernet Sauvignon. There are a few white wines that will also go with a light pasta meal such as Chablis, Sauvignon Blanc or Pinot Grigio.
• A poultry dish would be better with a Burgundy, Chardonnay, White Zinfandel or a Riesling.
• With steak a merlot wine usually goes well.
• Seafood tastes good with a well chosen Chardonnay.
• Sweet foods are best paired with wines that possess a similar level of sweetness.
• Shiraz is one of the best wines to have with a spicy dish.
• Savignon blanc is also great for barbecue and for foods with a high acid content such as lemons or anything with a vinegar base.
• A young syrah also work great, especially in foods with heavy aroma, as well.
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