How to Pair Wine with Food (video)
How to pair wine with food? The old adage that white wine pairs well with fish while red wine works with meat, serves as a good basis to start from, according to wine expert Brandon Walsh, president of Reston, Va.-based Hosted Wine Tasting (see video below).
Wines should always be served at their optimal serving temperatures, as well.
Another consideration, he suggests is the concept of matching weights of the wine with the food.
Lighter-bodied white wines include reisling and pinot grigio. Medium-bodied wines include sauvignon blanc while chardonnay is a fuller, heavier-bodied wine, he says.
Lighter-bodied wines go well with salads, as well as light fish, such as sushi. Medium-bodied wines works well with light and flakey fish as well as poultry. Heavier-bodied whites, such as chardonnay, pair very well with salmon or swordfish.
Red wines also range from light to heavier, fuller-bodied wines. A lighter-bodied red wine is a pinot noir or beaujolais. A medium-bodied red is a merlot, syrah (shiraz). Heavier, fuller-bodied wines include cabernet sauvignon. Pinot noir pairs well with salmon as well as some poultry. Syrah and merlot pairs well beef or pork. A cabernet sauvignon pairs well with beef, lamb and game.
See our review of The Best Wine Clubs offered directly from wineries here.
Pairing wines with a traditional Thanksgiving dinner is a controversial affair. Seriously.
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Chocolate and wine, two of our favorite things. It only makes sense to pair them together, right? There are some who feel they don't mix well at all, but many people find that wine and chocolate can really enhance and bring out the best in each other. To get started remember that there are no rules, just the fun of experimenting with whatever combinations you like. There are, however, a few rules of thumb to consider.
Whether you live alone and have trouble going through an entire bottle fast enough or find yourself with half bottles left behind after dinner parties or holiday gatherings, every wine drinker has been faced with the conundrum at one time or another of what to do with leftover, no-longer-drinkable wine.
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