Food And Wine Pairing Guide Recipe

How to make it

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• The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.
• Here are a few pointers to get you started:
• 1. Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to compliment the taste of the dish, not overpower it.
• 2. For the most part, the color of the wine goes with the meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.
• 3. Typically red wines should be served at slightly below room temperature (60-65*) with the exception being light bodied red wines. These benefit from being chilled slightly. White wines can be served chilled (55-60*) but not cold; this is to be left for Champagnes and sparkling wines.
• 4. Try matching a wine with foods from the same region. For example, choose an Italian wine to go with an Italian dish.
• Although you are well ou your way to making your own combinations, check out the recommended food and wine combinations below (I've also included a listing for beer).
• ----RED WINES----
• --- Cabernet Sauvignon --- Dry - medium to full bodied - Tannic:
• Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses.
• --- Merlot --- Dry - Full bodied:
• Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese.
• --- Pinot Noir --- Dry - Light to medium bodied:
• Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese.
• --- Syrah/ Shiraz --- Dry - Full bodied:
• Poultry, beef, stews, chili, duck, lamb, goose, strong cheese.
• --- Zinfandel --- Dry - Medium bodied:
• Italian food, spicy stews, chili, lamb, mexican food, pasta, pizza, strong cheese.
• --- Chianti --- Very dry - Medium to full bodied:
• Italian food, pasta, pizza, chicken cacciatore, eggplant parmegiana.
• --- Beaujolais --- Dry - Light bodied:
• Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese.
• ----WHITE WINES----
• --- Chardonnay --- Dry to very dry - Full bodied:
• Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, mild cheese.
• --- Sauvignon Blanc --- Dry - Light to medium bodied:
• Appetizers, salad, chicken, fish, seafood, shellfish, ham, mexican food, strong cheeses, desserts.
• --- Pinot Gris/ Grigio --- Dry - Light to medium bodied - Crisp:
• Sandwiches, fish, lobster, pizza, veal, poultry, mild cheese.
• --- White Zinfandel --- Semi-sweet - Light bodied:
• Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, desserts.
• --- Riesling --- Semi-sweet to dry - Light bodied:
• Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts.
• --- Gewurztraminer --- Semi-dry - Light to medium bodied:
• Poultry, fish, Thai food, BBQ, mild cheese.
• --- Champagne --- :
• Appetizers, fish, lobster, desserts.
• --- Beer --- :
• Indian food, very spicy foods, sushi, sashimi, pizza, Super Bowl
• ENJOY!