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



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