It's always hard to pair, especially if you aren't well informed or are testing out a recipe for the first time and don't really know what it tastes like. Are you going out to a restaurant and are unsure of an all around good table wine to bring for your party?
Here is a quick reference and little cheat sheet that is extremely helpful when planning a meal.
White Wines
Chardonnay
- Pair with: clams, crabs, chicken, turkey, pork, shrimp, veal, lobster, swordfish, salmon, cream sauces
- Light-bodied: pale yellow with fragrant nose and typically dry
- Medium-bodied: lemon yellow and richly scented
- Full-bodied: straw yellow in color with oak and vanilla on the nose, usually dry and full lingering taste
- Pair with: shellfish, chicken, prosciutto, salads, goat cheese
- Pale yellow color with greenish hues and apple or herb aromas; light, dry crisp finish
- Pair with: pasta with seafood, cod, shellfish, grilled scallops, chicken with cream sauces, vegetable salads, vinaigrettes, citrus sauces
- Light bodied and mildly fragrant that is dry, usually crisp, and refreshing
- Pair with: sole, flounder, snapper, curry, fruits, mild to spicy dishes, sushi, chicken and pork with light sauces
- Pale gold color with fruity aromas and melon flavors with a medium body and dry finish
- Pair with: sushi, smoked fish, grilled fish, Indian dishes, Thai dishes, scallops, baked ham, cheese
- Citrus fruit aromas with pale yellow color; can have hints of sweetness or can be dry with a crisp finish
- Pair with: pastas, salads, ham, turkey, BBQ chicken
- Aromatic & floral, pale straw in color with dry, slightly spicy finish
- Pair with: salsa, soy sauces, prosciutto and melon, ginger sauces, barbecue chicken wings
- Slight pink in color, medium-dry with a fresh fruity finish
Red Wines
Cabernet Sauvignon
- Pair with: grilled meats, pastas with red sauces, lamb, venison, sharp cheeses, roasted pork
- Medium-bodied: ruby colored with berry aromas and round finish
- Full-bodied: dark rich color with jam and oak aromas with full, dry finish
- Pair with: veal, duck, tuna, salmon, pastas, sausages, parmesan sauces, cheddar, fruit sauces
- Black cherry aromas with medium body and soft tannins
- Pair with: grilled tuna & salmon, chicken, quail, creamy sauces, spicy sauces
- Medium bodied with hints of earthy and fruity aromas
- Pair with: pasta, pizza, ribs, barbecued and grilled meats, roasted chicken, cheeses
- Bright ruby color with spicy aroma and flavors; dry and medium to full-bodied
- Pair with: ribs, roasted chicken and turkey, grilled seafood, rabbit, hamburgers
- Smooth peppery texture; medium to full-bodied with spice and cherry flavors
- Pair with: grilled lamb, venison, pasta with tomato sauces, cheese, pork loin, gnocchi
- Medium to full-bodied spice, raspberry, cherry and anise flavors
- Pair with: salmon, cheeses, fruits, chocolate, French fries (just try it...the salt compliments those bubbles like no ones business!!!)
QUICK TIP PAIRINGS
- Higher acid foods with higher acid wines (tomatoes, citrus, goat cheese with sauvignon blanc, pinto noir, chianti)
- Rich, fattier foods (duck, lamb, beef, cheese) with oaky chardonnay or young cabernet sauvignon
- Spicy and salty dishes with gewurtztraminer, Riesling, chenin blanc, beaujolais
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