Creating the perfect mix between wine and food can be a challenge if
you're not entirely sure what you're doing. With such an array of wine and
food available there are always many options to consider. When planning a
dinner, choose combinations that are popular with a wide range of people.
You should always ensure that the wine doesn't overpower the dish, and you
also need to avoid flavor transferring. This occurs when a flavor is
passed from the wine to a meal, as it can result in an unpleasant taste.
White Wine:
When creating a wine and food combination, Chardonnay is best complimented
with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy
foods with this drink. Gewurztraminer is ideal when matched with Pork,
Chinese foods and Swiss cheese but must be avoided with light foods. Pinot
Grigio is not an ideal option for Tomatoes and spicy food as this
combination may create a rather unpleasant taste. Riesling is a very dry
wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey.
Sweet food should be avoided with Riesling and Sancerre however.
Red Wine:
In a perfect world a food recommendation would be included on the back of
a wine bottle. Fortunately we can give you the insiders tips to getting a
wine and food combination just right. Barberra red wine is perfect with
Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes,
Cabernet Sauvignon should be avoided. This wine is better suited with
chocolate, roast lamb, steak and duck. Merlot is perfectly matched with
grilled meats such as barbecue meat and chicken. Avoid sweet food with
this wine. Pinot Noir is not well matched with spicy foods such as Indian,
instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with
a meal of barbecue, peppered red meats and sausage but should be avoided
with fish.
In general, wine is best served at a chilled temperature, as it is able to
breathe and create the perfect mix of aromas that will delight the senses
and impress your guests. Each type of wine has a glass that coordinates
with it. If you don't have a cupboard full of every wineglass imaginable
though, use the next closest looking glass. The reason that there are so
many types of wineglasses available, is that each one is designed to
emphasise the full aromas and tastes within a given type of wine. If the
wine isn't served in quite the right glass, all these aromas and flavors
may not be fully realised.
How much to serve:
Wine should be opened and served carefully, especially red wine as this
may create a nasty mess if spilt on white clothing or dinner wear. Do not
overfill glasses. It is best to serve a small amount of wine at first, as
this will allow the remainder of the wine in the bottle to breathe. White
wine should have an average serving of three ounces, spirits one ounce and
red wine four or five ounces. Serving smaller servings will help the wine
last longer and will allow guests to savour it over a greater length of
time.
Temperature Guidelines:
Normally a bottle of wine may take up to three hours before it is
appropriately chilled in the refrigerator. Serving the wine at the correct
temperature may be a difference of whether the wine will be ideal to drink
for maximum aroma and taste, and may make or break a charming dinner
experience for you and your guests. A great way to chill your wine to
perfection fast and easily is to place your bottle into a bucket filled
with ice and a sprinkling of salt. Push the wine into the depths of the
ice to quickly chill the bottle. The more expensive the wine the warmer it
can be served. White wines especially the dry sorts are best served at
lower temperatures however. And, lastly heavy wines are best served at the
room temperature.
