Perhaps the most common question about wine is "Which wine goes with which food?" We're here to help 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 issue is "Do they taste good together?" If so, they should be consumed together and enjoyed. The current rule is anything goes!
Wine
However, the more traditional connoisseur seeks to match wine and food using a long-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 After Dinner
Serve brandy, port or liqueur with after-dinner coffee. Port may also be served earlier with the cheese.
Traditional liqueurs include:
Apricot brandy: Sweet brandy flavored with apricots.
Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.
Benedictine: Named 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 since most wines go well with most foods. By the way, if you are unsure in a restaurant and choose to ask your waiter, consider the advice as to the 'type' of wine recommended (Chardonnay, Merlot, Pinor Noir, etc.) but then look again at the wine list for one within your price range. The waiter will often will select a vintage or label that is top of the line in price.
Dessert wines are typically sweet. However, we recommend that the sweet Muscat or Sauternes may be best enjoyed alone after the meal is complete. They are to be sipped in total relaxation after a great meal!
Which Wine Goes With Which Food?
To learn more about wine and wine tasting, go to http://www.youyumyum.com.