| Many people are intimidated by the task of | | | | Stew = Barolo, |
| selecting wine in a fine restaurant. This article is | | | | Veal = Soave, and |
| intended to provide a simple guide that will enable | | | | Venison = PomerolIn the end, it is really a matter |
| anyone to feel confident enough to choose a wine | | | | of personal preference and what suits your palate. |
| that will impress their dinner guests. The focus is | | | | If your restaurant does not have these particular |
| on French and Italian wines.While there are no set | | | | recommendations in their wine cellar, you can |
| rules for pairing wine with food, generally a | | | | always ask the sommelier to recommend |
| full-bodied red wine should accompany rich and | | | | something comparable.These suggestions should |
| seasoned food. White wines are better suited for | | | | enable you to at least buy or order to the proper |
| lighter fare.These are some of my personal | | | | wine to accompany dinner. Of course, there is a |
| favorite wine and food pairings for French and | | | | lot more to know about ordering wine, wine |
| Italian wines:Beef = Amarone, | | | | tasting, wine production, and wine |
| Cheese = Beaujolais, | | | | conversation.Please feel free to email me at with |
| Chicken = Chardonnay, | | | | questions on French or Italian wine. You may also |
| Cold Meats = Tavel, | | | | visit my website at for more information.Angelo |
| Chile = Grumello, | | | | Cataldo is an avid wine collector with over 20 |
| Chinese Food = Soave, | | | | years experience in Italian and French wines. He |
| Clams and Oysters = Champagne, | | | | has also travelled extensively in the wine |
| Duck = Pouilly-Fume, | | | | producuing regions of Italy and France.For those |
| Fish = Muscadet, | | | | interested in learning more, Mr. Cataldo's book, |
| Ham = Pinot Grigio, | | | | The Wine Book, is the perfect beginners wine |
| Lamb = Saint-Emilion, | | | | guide: short, easy to read, and small enough to |
| Ossco Bucco = Barbaresco, | | | | take with you. In addition to food wine pairing |
| Pate = Saint-Veran, | | | | examples, it includes wine descriptions you can |
| Pheasant = Vino Nobile di Montepulciano, | | | | use in conversation or at wine tasting parties, |
| Pork = Pouilly-Fuisse, | | | | wine tasting tips, and information on Italian and |
| Red Sauce = Chianti, | | | | French wine regions and production. The Wine |
| White Sauce = Pinot Grigio, | | | | Book is small enough to carry to a restaurant and |
| Sauerbraten = Riesling, | | | | refer to discreetly.The Wine Book also includes |
| Shell Fish = Gavi, | | | | checklists for tasting notes. This has made it a |
| Steak = Gattinara, | | | | favorite give-away for wine tastings and events. |