Creating the perfect mix between wine and food can be a
challenge if you're not entirely sure what you're doing. With
such an array of wine and food available there are always many
options to consider. When planning a dinner, choose combinations
that are popular with a wide range of people. You should always
ensure that the wine doesn't overpower the dish, and you also
need to avoid flavor transferring. This occurs when a flavor is
passed from the wine to a meal, as it can result in an unpleasant taste.
Food and Wine Pairing with White Wine
White Wine: When creating a wine and food combination,
Chardonnay is best complimented with Veal, Salmon, grilled
cheese and white sauce. You should avoid spicy foods with this
drink. Gewurztraminer is ideal when matched with Pork, Chinese
foods and Swiss cheese but must be avoided with light foods.
Pinot Grigio is not an ideal option for Tomatoes and spicy food
as this combination may create a rather unpleasant taste.
Riesling is a very dry wine and perfect when teamed with Veal,
Shrimp, cream sauces and Turkey. Sweet food should be avoided
with Riesling and Sancerre however.
Food and Wine Pairing with Red Wine
Red Wine: In a perfect world a food
recommendation would be
included on the back of a wine bottle. Fortunately we can give
you the insiders tips to getting a wine and food combination
just right. Barberra red wine is perfect with Pizza, pasta,
lasagne and lemon chicken. When eating fish or tomatoes,
Cabernet Sauvignon should be avoided. This wine is better suited
with chocolate, roast lamb, steak and duck. Merlot is perfectly
matched with grilled meats such as barbecue meat and chicken.
Avoid sweet food with this wine. Pinot Noir is not well matched
with spicy foods such as Indian, instead it is ideal with
Salmon, tuna, lamb and duck. Shiraz is great with a meal of
barbecue, peppered red meats and sausage but should be avoided
with fish.
In general, wine is best served at a chilled temperature, as it
is able to breathe and create the perfect mix of aromas that
will delight the senses and impress your guests. Each type of
wine has a glass that coordinates with it. If you don't have a
cupboard full of every wineglass imaginable though, use the next
closest looking glass. The reason that there are so many types
of wineglasses available, is that each one is designed to
emphasise the full aromas and tastes within a given type of
wine. If the wine isn't served in quite the right glass, all
these aromas and flavors may not be fully realised.
How much to serve: Wine
should be opened and served carefully,
especially red wine as this may create a nasty mess if spilt on
white clothing or dinner wear. Do not overfill glasses. It is
best to serve a small amount of wine at first, as this will
allow the remainder of the wine in the bottle to breathe. White
wine should have an average serving of three ounces, spirits one
ounce and red wine four or five ounces. Serving smaller servings
will help the wine last longer and will allow guests to savour
it over a greater length of time.
Temperature Guidelines: Normally a bottle
of wine may take up to
three hours before it is appropriately chilled in the
refrigerator. Serving the wine at the correct temperature may be
a difference of whether the wine will be ideal to drink for
maximum aroma and taste, and may make or break a charming dinner
experience for you and your guests. A great way to chill your
wine to perfection fast and easily is to place your bottle into
a bucket filled with ice and a sprinkling of salt. Push the wine
into the depths of the ice to quickly chill the bottle. The more
expensive the wine the warmer it can be served. White wines
especially the dry sorts are best served at lower temperatures
however. And, lastly heavy wines are best served at the room
temperature.
claire@floyds-wine.com http://www.floyds-wine.com
About the author:
Claire Calkin operates several websites offering advice to people on decorating
and enhancing their homes.
