| Food & Wine | | | | |
| | | | Meat's more robust flavors call for hearty |
| When it comes to matching food and wine the | | | | wines and there are few things as satisfying |
| possibilities are, of course, endless but the | | | | as a nice steak and a glass of Cabernet |
| good news is that there are no right or wrong | | | | Sauvignon. Here are a few starting points: |
| answers. Sure, some combinations will be | | | | |
| better than others, but you'll discover what | | | | Beef & Steak: Cabernet Sauvignon is a classic |
| these are through experimentation with your | | | | partner for red meat. Cabernets from |
| favorite foods and wines. So, out with the | | | | California, Australia, Chile, or Bordeaux all |
| rule book and in with the freedom to | | | | work very well. Merlot and Syrah/Shiraz, too, |
| improvise and have fun. Remember, too, that | | | | are excellent choices. |
| it's not just what you're cooking that | | | | |
| matters but how you're cooking it. Here are | | | | Lamb: Bordeaux and Rioja are great choices, |
| some basic pointers that may help you on your | | | | here, but try your favorite red and see what |
| way: | | | | you think. |
| | | | |
| Wine should complement the food rather than | | | | Casseroles and Stews: Hearty, robust reds are |
| dominate it, so one simple thing to keep in | | | | usually best and there are lots to choose |
| mind is "light food: light wine, heavier | | | | from. Cêtes-du-Rhône, Syrah/Shiraz and |
| food: heavier wine". Soups, salads and light | | | | Zinfandel are all good bets. |
| dishes will show best when accompanied by | | | | |
| light, usually white, wines. More robust | | | | Pork 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 it | | | | like Pinot Noir, Beaujolais or Chianti, or |
| really is that simple. Now let's take a look | | | | softer reds like Merlot. Chardonnay is a good |
| at some common foods. | | | | choice for a "porky" white. |
| | | | |
| Fish | | | | Poultry: As the flavor strengthens from |
| | | | chicken to pheasant, so, too, should the |
| Many wines can overpower the delicate range | | | | wine. A wide variety of wines work with |
| of flavors to be found in the fish group, so | | | | poultry, particularly Chardonnay and Pinot |
| aim for something light and fresh that will | | | | Noir. 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, zesty | | | | Other |
| and lemony. | | | | |
| | | | Pizza: Think red. Italian reds like Chianti, |
| Sancerre & Pouilly Fumé: Also made from | | | | Valpolicella 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 extra | | | | Pasta: With creamy and fishy sauces, lean |
| richness), this can stand up to richer fish | | | | towards whites like Pinot Grigio and crisp |
| flavors and sauces. It's particularly good | | | | Chardonnays like Macon-Villages. With red |
| with smoked salmon, but works with a wide | | | | sauces, 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 Oysters | | | | Vegetarian: 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 for | | | | could be great. If it's lighter, with more |
| weightier wines and many California and | | | | green 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 neutral | | | | For many people, dessert wine takes the place |
| character makes it very flexible with fish | | | | of 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 a | | | | Fruit: 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 wine | | | | the 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 drink | | | | Chocolate: Hugely popular in desserts, but |
| red. | | | | tough to match with wine. Many people like |
| | | | Merlot with chocolate and Tawny Port's |
| Meat | | | | hazelnut character marries wonderfully. |