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Possibly the most common question about wine is "Which wine goes with which food?" We're here to assist you with that dilemma and make the 'art' of matching wine and food easy!
The contemporary wine connoisseur will match food with wines that are personal favorites without regard to a 'proper' match. The important problem is "Do they taste excellent together?" If so, they need to be consumed together and enjoyed. The current rule is anything goes!
Even so, the far more standard connoisseur seeks to match wine and food making use of a lengthy-established formula which, in general, is as follows:
Food & Wine
Beef : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello
Cheeses Ceddars: Merlot, Cabernet Sauvignon
Cheeses Swiss, Gruyere: Pinot Noir
Cheeses Blue: Sauternes, Sherry
Cheeses amembert, Brie: Chardonnay, Champagne
Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port
Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot
First course : Chardonnay, Champagne
Fis : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds
Lamb : Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo
Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pasta : Reds
Pork : Merlot, Zinfandel, Beaujolais, Dolcetto
Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir
Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah
Vegetarian : Any of the above
Matching Wine & Appetizers
If The Appetizer is
Salty & Creamy : Light-to-medium bodied fruity whites or Champagne
Meaty & Creamy : Medium-bodied fruity reds with soft tannins
Sweet & Spicy: Fruity, dry whites
Smoky & Tangy : Light-to-medium bodied reds
Sweet & Pungent : Young, light-bodied fruity rose, whites or reds
Salty & Crunchy : Crisp, dry sparkling wines
Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds
Drinks Immediately after Dinner
Serve brandy, port or liqueur with after-dinner coffee. Port might also be served earlier with the cheese.
Conventional liqueurs incorporate:
Apricot brandy: Sweet brandy flavored with apricots.
Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.
Benedictine: Named immediately after the French monastery where it originated. A liqueur, brandy-based, flavored with herbs.
Chartreuse: A sweet green or yellow liqueur made by Carthusian monks.
Cointreau: A brand of orange-flavored liqueur.
Crème De Menthe: Mint liqueur
Drambuie: A Scotch-based liqueur.
Grand Marnier: Orange liqueur
Southern Comfort: Based on bourbon whiskey and flavored with orange and peach.
In summary, match what you like because most wines go well with most foods. By the way, if you are unsure in a restaurant and opt for to ask your waiter, consider the guidance as to the 'type' of wine suggested (Chardonnay, Merlot, Pinor Noir, etc.) but then look again at the wine list for one inside your price range. The waiter will typically will pick a vintage or label that is leading of the line in cost.
Dessert wines are normally sweet. Nevertheless, we recommend that the sweet Muscat or Sauternes may be greatest enjoyed alone following the meal is total. They are to be sipped in total relaxation soon after a terrific meal!
Which Wine Goes With Which Food?
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