Just a few tips for selecting what kind of wine to serve with meals. These are simply suggestions. As I mentioned in an earlier post, wine choice is personal. Drink what you like.
- Pair light wines like Chardonnay with with seafood, grilled chicken or salads.
- Pair more full-bodied wines like Cabernet Sauvignon with more hearty dishes like steak.
- Consider the region of both the wine and the dish being served. In many regions, food and wines are defined by distinct flavors or characteristics (French food is vastly different from Spanish food; so too are French and Spanish wines). If you're having a French dish, consider serving a French wine. Pairing the two will ultimately bring together similar styles that should make for a nice match.
- If you're cooking with wine as part of a recipe, serve the same wine. The flavors from the dish will (for obvious reasons) share characteristics with the wine.
- Serve wines in decreasing order of acidity. Start with dryer wine and end with sweeter wines.
- Pick a dessert wine that is sweeter than the dessert being served.
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I think I'm going to call this blog my "handy lil cheat sheet" in my ongoing efforts to impress the ladies. Thanks for the good description with the dessert wines in your previous post.
ReplyDeleteJ-dot-Felonious