Wine & Food Combination

Cont..

Wine & Food Combination• The Food and Wine combinations that most of

us grew up with were the “Red wine with beef” and “White wine with fish or poultry” rules. 

• Since then, we've heard "any wine as long as you like it".

• A person can differentiate (on average) about 9,000 different aromas. 

• Even those of us with a poor sense of smell can identify more than 3000 aromas. 

• One can taste only four things:  Sweetness, Acidity, Bitterness and Saltiness. 

Taste Buds

White wines with high acid

• Sauvignon Blanc• Riesling• White Bordeaux• All sparkling wines

• These wines usually pair well with most seafood. 

Red Wines with high acid levels

• Pinot Noir (including Red Burgundies)

• Sangiovese (including Chiantis)

• Gamay (including Beaujolais)

• These wines are usually very good pairings with grilled seafood and with most red sauces (tomato based).

White wines that have an amount of sweetness

• Most German wines

• Vouvray

• Chenin Blanc

• Asti Spumante

• Rieslings. 

• White Zinfandel has sweetness and high acidity.

Red wines with an amount of sweetness

• Lambrusco

• Port (very sweet)

Red wines with bitterness

• Cabernet Sauvignon

• Merlot

• Red Bordeaux

• Zinfandel.

AppetizersAsparagus with hollandaise Pouilly fuisse , Pouilly Fume, Soave

Melon Vouvray, Moscato d alba

Tomato Stuffed with Sea Food Silvaner, dry Riesling Wines

Fish Dry White Burgundies

Quiche Lorraine Beaujolais, Light fruity Wines

Shell Fish Chablis

Lobster Muscadet , Dry White Wines

Coquilles St. Jacques Petit Chablis

Soups

Thin Soups Dry Sherries

Fish Soups Dry French Or Spanish Wines

Vegetable Soups Tocai, Soave, Dry White Wines

Turtle or Rich Soups

Dry Madeira

Fish

Cod (baked & fried) Muscadet from Loire, White Italian wine

Fried or grilled fish Chablis

Poached white fishes with sauce

Pouilly Fuisse, White Alsatian wines, Dry Rhine or Mosel wines

Salmon(poached, grilled or baked)

Dry White Burgundies

Poached sole Rieslings, Sylvaners from Alsace

Chicken

Capon ala crème White Burgundies

Fried Beajoulais Red wines

Roast Chicken Red Bordeaux i.e. Chateau Latour, Chateaux Margaux, Chateau Lafite

Veal

Braised Pouilly fume, Sancerre light red wines

Escalope Red Beaujolais

Roast Red Beaujolais, Meursault

Ham

Boiled Ham Young Red wines

Lamb

Braised Lamb Beaujolais, Light Red Bordeauxwines

Leg of Lamb provençale

Heavy Red Wines ( Chateau Neuf du Pape, Hermitage)

Grilled Chops Velvety Red Wines

Saddle of lamb roasted

Red Bordeaux i.e. Chateau Latour,Chateaux Margaux, Chateau Lafite

Pork

Grilled chops

Chateau Neuf Du-Pape

Roast

Great Beaujolais

Tenderloins with prunes

Sancerre earthy light dry whitewines

Beef

Beef Steaks Chianti, Well balanced dry red wines

Broiled Red Bordeaux, Red burgundy wines

Braised Chateau Margaux

Braised provençal Chateau Neuf Du-Pape, Italian RedWines

Braised with red wines

Light red wines

Braised fillet chasseur Nuit St Georges, Rich Red Wines

Duck

Roast Beaujolais, Italian Wines from Piedmont, Veneto, Tuscany & Spanish dry red(Rioja)

Turkey

Roast Light Red Wines, Cantenac

Cold with Ham Beaujolais, White Rioja, Dry whitewines

Cheese

Brie Medoc Red Wines, Red Burgundies

Danish Blue or Roquefort Chateau Neuf- du- Pape

Edam Mosel Wines, Soave,

Cheddar St. Emilion, Italian Red Wines

Gorgonzola Barbaresco, Chianti

Stilton Port

Gruyere Sancerre, Beaujolais

Fruits & Nuts

Fruit, Nuts Sweet Sherries, Madeira, Marsala