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Choosing wine to match food |
by:
Claire Calkin |
Creatingperfect mix between wine and food can bechallenge if you’re not entirely sure what you’re doing. With sucharray of wine and food available there are always many options to consider. When planningdinner, choose combinations that are popular withwide range of people. You should always ensure thatwine doesn’t overpowerdish, and you also need to avoid flavor transferring. This occurs whenflavor is passed fromwine tomeal, as it can result inunpleasant taste.
White Wine:
When creatingwine 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 notideal option for Tomatoes and spicy food as this combination may createrather unpleasant taste. Riesling isvery 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:
Inperfect worldfood recommendation would be included onback ofwine bottle. Fortunately we can give youinsiders tips to gettingwine 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 withmeal of barbecue, peppered red meats and sausage but should be avoided with fish.
In general, wine is best served atchilled temperature, as it is able to breathe and createperfect mix of aromas that will delightsenses and impress your guests. Each type of wine hasglass that coordinates with it. If you don’t havecupboard full of every wineglass imaginable though, usenext closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasisefull aromas and tastes withingiven type of wine. Ifwine isn’t served in quiteright 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 createnasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to servesmall amount of wine at first, as this will allowremainder ofwine inbottle to breathe. White wine should haveaverage serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will helpwine last longer and will allow guests to savour it overgreater length of time.
Temperature Guidelines:
Normallybottle of wine may take up to three hours before it is appropriately chilled inrefrigerator. Servingwine atcorrect temperature may bedifference of whetherwine will be ideal to drink for maximum aroma and taste, and may make or breakcharming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle intobucket filled with ice andsprinkling of salt. Pushwine intodepths ofice to quickly chillbottle. The more expensivewinewarmer it can be served. White wines especiallydry sorts are best served at lower temperatures however. And, lastly heavy wines are best served atroom temperature.
Aboutauthor:
Claire Calkin operates several websites offering advice to people on decorating and enhancing their homes.
claire@floyds-wine.com
http://www.floyds-wine.com
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