| Food & Wine | | | | and there are few things as satisfying as a nice |
| When it comes to matching food and wine the | | | | steak and a glass of Cabernet Sauvignon. Here |
| possibilities are, of course, endless but the good | | | | are a few starting points: |
| news is that there are no right or wrong answers. | | | | Beef & Steak: Cabernet Sauvignon is a classic |
| Sure, some combinations will be better than | | | | partner for red meat. Cabernets from California, |
| others, but you'll discover what these are through | | | | Australia, Chile, or Bordeaux all work very well. |
| experimentation with your favorite foods and | | | | Merlot and Syrah/Shiraz, too, are excellent |
| wines. So, out with the rule book and in with the | | | | choices. |
| freedom to improvise and have fun. Remember, | | | | Lamb: Bordeaux and Rioja are great choices, |
| too, that it's not just what you're cooking that | | | | here, but try your favorite red and see what you |
| matters but how you're cooking it. Here are some | | | | think. |
| basic pointers that may help you on your way: | | | | Casseroles and Stews: Hearty, robust reds are |
| Wine should complement the food rather than | | | | usually best and there are lots to choose from. |
| dominate it, so one simple thing to keep in mind is | | | | Cêtes-du-Rhône, Syrah/Shiraz and |
| "light food: light wine, heavier food: heavier wine". | | | | Zinfandel are all good bets. |
| Soups, salads and light dishes will show best when | | | | Pork and Veal: Red and white wine can work |
| accompanied by light, usually white, wines. More | | | | equally well with pork. Aim for lighter reds like |
| robust foods with fuller flavors can handle bigger, | | | | Pinot Noir, Beaujolais or Chianti, or softer reds like |
| stronger wines. Obvious, we know, but it really is | | | | Merlot. Chardonnay is a good choice for a "porky" |
| that simple. Now let's take a look at some | | | | white. |
| common foods. | | | | Poultry: As the flavor strengthens from chicken |
| Fish | | | | to pheasant, so, too, should the wine. A wide |
| Many wines can overpower the delicate range of | | | | variety of wines work with poultry, particularly |
| flavors to be found in the fish group, so aim for | | | | Chardonnay and Pinot Noir. A full-bodied |
| something light and fresh that will let the flavor of | | | | Chardonnay can even handle goose. Strongly |
| the fish shine through. Here are some safe bets: | | | | flavored poultry and game birds can easily handle |
| Sauvignon Blanc: New Zealand versions are | | | | red Bordeaux, Cabernets and Merlots. |
| particularly good since they are light, zesty and | | | | Other |
| lemony. | | | | Pizza: Think red. Italian reds like Chianti, Valpolicella |
| Sancerre & Pouilly Fumé: Also made from | | | | or those made from the Sangiovese grape are |
| Sauvignon Blanc, these French wines are lean, | | | | particularly good, but so is Zinfandel. Don't |
| grassy and excellent all-round fish wines. | | | | over-think your pizza wine; just enjoy it. |
| White Bordeaux: Usually a blend of Sauvignon | | | | Pasta: With creamy and fishy sauces, lean |
| Blanc and Semillon (which gives it extra richness), | | | | towards whites like Pinot Grigio and crisp |
| this can stand up to richer fish flavors and sauces. | | | | Chardonnays like Macon-Villages. With red sauces, |
| It's particularly good with smoked salmon, but | | | | meat sauces and lasagna go with a hearty red. |
| works with a wide variety of dishes. | | | | Any Italian will do as will Zinfandel or Syrah/Shiraz. |
| Muscadet-Sur-Lie and Chablis: two French wines | | | | Vegetarian: Such a catch-all category that it really |
| that are classic partners for Oysters and Mussels. | | | | depends on the preparation and spices. If it's an |
| Chardonnay: Richer fish dishes call for weightier | | | | earthy, nutty dish, Pinot Noir could be great. If it's |
| wines and many California and Australian | | | | lighter, with more green vegetables, then you |
| chardonnays fit the bill nicely. It's best to avoid | | | | might be better off with a white like Chardonnay. |
| overly oaky styles, as they can overpower the | | | | Dessert |
| fish. | | | | For many people, dessert wine takes the place of |
| Pinot Grigio: A good all-rounder, its neutral | | | | dessert, but if you choose to serve wine with |
| character makes it very flexible with fish and | | | | dessert, here are a few pointers based on the |
| other foods. | | | | type of dish. |
| Riesling: Particularly Australian versions which have | | | | Fruit: Either on its own or in tarts, fruit flatter |
| lovely lime-juice flavors are a perfect match for | | | | sweet wines wonderfully. The acid in the fruit is a |
| fish. | | | | nice foil to the sweetness of the wine. Try |
| Pinot Noir: Yes, it's okay to drink red wine with | | | | Sauternes, Late Harvest Riesling or Muscat. |
| fish! Pinot Noir works well with salmon, but try it | | | | Chocolate: Hugely popular in desserts, but tough |
| with grilled fish or anytime you're having fish and | | | | to match with wine. Many people like Merlot with |
| just want to drink red. | | | | chocolate and Tawny Port's hazelnut character |
| Meat | | | | marries wonderfully. |
| Meat's more robust flavors call for hearty wines | | | | |