Wine: The Old Dilemma What Goes With What?
by Vince Spertone
http://www.feelwine.com
Perhaps you may have a favorite wine that you order no
matter which meal you have, and that's just fine if it is
just for you. But if you are out in a restaurant, or when
you entertain, you may want to know the right types of wine
to complement each type of food. You should be able to
count on your waiter to assist in you in these decisions
when you in a restaurant, but when you entertain at home,
you need to know the basics of what goes with what.
The standard wisdom has it that you serve white wine with
fish. If you plan to serve a fish that has been grilled,
broiled, baked or sauted, the perfect choice is Chardonnay
or Sauvignon Blanc. If you blacken your fish, though, that
makes for a heavier meal, and a fuller bodied white should
be your choice: Johannisberg Riesling is a good complement.
Try White Zinfandel for Baked Sole, but shellfish calls for
something like Sauvignon Blanc or Johannisberg Riesling.
For salmon, try Chardonnay or Sauvignon Blanc, but a creamy
dish like Lobster Thermidor needs Zinfandel or Beaujolais.
A beef dishes would be accompanied by a strong red if we
following the standard wisdom, for example a Cabernet
Sauvignon or Merlot. Some great meats to enjoy these wines
with are New York Strip Steak, Beef Wellington, Filet
Mignon, Prime Rib and Tournedos of Beef. However, Beef
Stroganoff, with its sour cream sauce, is best complemented
by Merlot or Pinot Noir. Zinfandel or Cabernet Sauvignon
goes with a spicy dish as Pepper Steak and for hamburgers,
Beaujolais.
Poultry is also best accompanied by white wines, but light
reds can also fit the bill. Roast Chicken tastes well with
Chardonnay or Sauvignon Blanc, but when you are serving
Barbecued Chicken, a light red such as Beaujolais should be
served. Chicken with Brown Sauce should be served with
either Chardonnay or Beaujolais, and Chicken with Cream
Sauce with Chardonnay or Johannisberg Riesling. Try the
fruitier White Zinfandel or Johanisberg Riesling with Sweet
and Sour Chicken, but for the Famous "Canard a l'Orange"
( Roasted Duck with Orange Sauce), nothing will complement
it better than a full bodied Zinfandel or Pinot Beaujolais.
In the event that the occasion calls for pasta, then the
wine that you'll serve will depend upon the specific pasta
dish. For instance, when serving Spaghetti Primavera,
Soave or Sauvignon Blanc will make a nice accompaniment.
Lasagna, on the other hand, goes best with Chianti or
Cabernet Sauvignon. When Cannelloni is on the menu, you
should serve Chardonnay, and if you're thinking of making
Fettuccini Alfredo, then you'll want to include Frascati or
Sauvignon Blanc. If the dish is Fettuccini Marinara,
however, you should serve Beaujolais. When serving
Tortellini al Pesto, the best wines are either Sauvignon
Blanc or Pinot Grigio, and Soave or Chardonnay should be
served when you're planning to have Linguine with Clam
Sauce.
Keep in mind, too, that full-bodied red wines should be
served at room temperature, while light red wines should be
slightly chilled. White or rose wines should be
refrigerated for up to two hours, or just until they
achieve the chilled status.
Matching foods to the appropriate wines isn't difficult
it's just a matter of committing them to memory. After
awhile, it will all come as second nature to you, and
you'll be serving memorable meals with all the right
accoutrements.
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