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WINE GUIDE 101: Food & Wine Pairing
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Short Description: WINE GUIDE 101: Food & Wine Pairing. When it comes to matching food and wine the ... Pork and Veal: Red and white wine can work equally well with pork. ...
Content Inside: WINE GUIDE 101: Food & Wine Pairing When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers that may help you on your way: Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let's take a look at some common foods. Fish Many wines can overpower the delicate range of flavors to be found in the fish group, so aim light and fresh that will let the flavor of the fish shine through. Here are some safe bets: Sauvignon Blan: New Zealand versions are particularly good since they are light zesty and lemony. Sancerre & Pouilly Fum: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines. White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wined variety of dishes. Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels. Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish. Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods. Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish. German as well as California Riesling have a sweet quality that pairs perfectly with spicey cuisine like Asian or Thai foods. Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink red. Meat Meat's more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points: Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices. Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
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