| Most people love to throw dinner parties
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| | You can also consider serving an Italian
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| for their friends and family. But, they
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| | red such as Barolo or Chianti.
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| may avoid serving wine because they do
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| | Fish and Seafood
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| not know exactly what to serve. Do you
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| | To be safe, stick with a dry, crisp white
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| serve red or white with fish? Will
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| | wine. Sauvignon Blanc goes well with
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| Merlot be okay if you are serving a
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| | white fish while Sancerre and Muscadet go
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| Mexican dish? Do not stress over it -
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| | well with oysters. If you want to be
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| there are some basic wine rules you can
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| | different, try a fruity red wine (without
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| follow.
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| | tannins). But, use caution when serving
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| The number one rule of thumb when
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| | red, especially if you are serving white,
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| choosing wine is "red wine with red meat,
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| | delicate fish. Cabernets with tannins
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| white wine with white meat." This is not
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| | combined with fish can leave a metallic
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| always true, but it generally works quite
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| | taste in your mouth.
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| well when you are unsure. One exception
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| | Poultry, Pork and Veal
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| is chicken. The meat is white, but a
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| | For the most part, you want to follow the
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| nice fruity red wine goes well with it.
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| | "white meat, white wine" rule with these.
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| The same can be said for tuna or salmon,
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| | White chardonnays and Pinot Blancs are
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| so you do not have to always follow the
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| | great. If you want to serve red with
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| rule of not serving red wine with fish.
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| | chicken, remember to choose a wine that
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| The second rule is the rule of
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| | is fruity like a Merlot or Zinfandel.
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| complements. It is okay to match sweet
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| | Turkey
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| seafood such as lobster with a sweet
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| | Think back to Thanksgiving. Do you
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| white wine. The next rule is the
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| | remember how well your cranberry sauce
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| opposites attract. While you usually
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| | went with the turkey? The same rule
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| want to match like flavors, sometimes a
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| | applies here. For turkey, since it has
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| contrast, such as a White Bordeaux with
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| | both white and dark meat, you want
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| bluefish can be wonderful.
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| | something fruity and tart such as a
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| Outside of the basic rules, there are
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| | Beaujolais for red or a Riesling for
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| certain things you can look for and
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| | white.
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| certain things you can avoid depending on
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| | Spicy Foods
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| what you are serving. Here are some
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| | If you are planning on service something
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| hints as to what to serve with particular
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| | spicy like Thai or Indian food, a
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| types of food.
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| | sparkling wine works best. Avoid wines
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| Salads and Appetizers
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| | with tannins and look for something
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| You should avoid serving wine during your
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| | fruity. And, make sure the wine is well
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| salad, as vinegar and wine do not mix
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| | chilled. Cold wine goes well with spicy
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| well. But, if you are having an
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| | foods.
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| appetizer, you need to consider the
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| | Dessert
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| ingredients in the appetizer to help you
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| | The best thing to serve with a delicious
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| choose your wine. If you are having a
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| | dessert is a dessert wine. In fact, you
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| cheese tray, the type of cheese will help
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| | can skip the dessert part and just serve
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| you determine the wine. For example,
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| | a dessert wine to your guests. These are
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| cheddar is best with dry reds, Merlots,
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| | sweet wines often sold in smaller bottles
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| and Cabernet Sauvignon. Pinot Noir goes
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| | as you don't drink as much dessert wine
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| best with Swiss. Camembert and brie are
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| | as you do regular wine. Wines such as
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| great with a Chardonnay. The cheese we
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| | Sauternes, Beerenauslese, Bermet and
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| tend to think of as Italian such as
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| | Cammandaria will make a great end to any
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| parmigiano, romano, and reggiano go well
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| | evening.
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| with Italian dry red wines like Chianti
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| | The most important rule about what wine
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| and Barlol. If you are serving something
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| | to serve is to avoid being snobby about
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| a fried appetizer, consider serving a
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| | wine. There are no right answers, only
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| crisp, fruity white or red wine to help
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| | basic rules to go by and even those, as
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| cut the oily flavor.
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| | you have seen, can be changed. Do not be
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| Beef, Steak and Lamb
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| | afraid to experiment with different
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| Do you remember the "red wine with red
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| | tastes. Chances are if you do not act
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| meat" rule? That one is great to use
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| | like there is anything wrong with the
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| when serving beef, steak, and lamb.
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| | wine you are serving, your guests will
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| Choose a dry red wine like Cabernet
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| | not either.
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| Sauvignon or a burgundy like Pinot Noir.
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