Friday, July 23, 2010

I Wonder What Wine Goes With Dog Biscuits?

Pairing the perfect wine to meals can be challenging for hosts and hostesses. But with a basic understanding of combinations and some creativity of your own, it is actually hard to get it wrong. The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.
Here are a few pointers to get you started:
Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to complement the taste of the dish, not overpower it.

For the most part, the color of the wine goes with meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.

Typically red wines should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.

Although you are well on your way to making your own combinations, check out the recommended food and wine combinations below (we've also included one listing for beer):

Red Wines
Cabernet Sauvignon
Dry • Medium to full bodied • Tannic
Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Dry • Full bodied
Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir
Dry • Light to medium bodied
Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Dry • Full bodied
Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Dry • Medium bodied
Italian food, Spicy stews, chili, lamb, mexican food, pasta, pizza, strong cheese

Very • dry Medium to full bodied
Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Dry • Light bodied
Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese
White Wines
Dry - Very dry • Full bodied
Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc
Dry • Light to medium bodied
Appetizers, salad, chicken, fish, seafood, shellfish, ham, mexican food, strong cheeses, desserts

Pinot Gris/Grigio
Dry • Light to medium bodied • Crisp
Sandwichs, fish, lobster, pizza, veal, poultry, mild cheese

Semi-sweet to Dry • Light bodied
Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Semi-dry • Light to medium bodied
Poultry, fish, Thai food, BBQ, mild cheese

Apetizers, fish, lobster, desserts
Indian food, very spicy foods, sushi, sashimi, pizza

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