Food and wine pairing

food-wine-pairingWines can affect the taste of the food and even alter it to a certain extent is a fact to be reckoned with. What kind of wine you serve with the mean goes a long way in determining what kind of taste you want to give to your food or cooking and also how you want your guests to hold your presence as a good host. There are different types of wines to be served with different kinds of food.

The general rules which still hold good are: red wines for meat and beef while white wines should be reserved for fish and poultry. Food and wine should complement each other and the taste of one should not overshadow the taste of the other. Only when the wine enhances the taste of the food and also the other way round will both be enjoyed. Experts have rated certain wines which taste best with certain foods.

You can serve Sauvignon Blanc, Chablis, Chardonnay, white Burgundy, Muscadet, Soave, and other sparkling wines with shellfish while Sauvignon Blanc tastes divine with smoked fish or fish soup. If you are serving oysters then the wine of choice should be Chablis, Muscadet. If Light fish: is on the menu then dry Riesling, Chenin Blanc, Gewürztraminer, Sancerre, and white Burgundy is the perfect accompaniment.

If the dish you are serving is a fish made with red wine then a bottle of young Bordeaux is just right to make the meal perfect. Salmon and other meaty dishes go very well with Chardonnay, Pinot Noir, Sauvignon Blanc, Gamay, white Burgundy, white Zinfandel.

If meat is going to be on the main course then there a few wines which will serve perfect accompaniments. If you are going to serve veal and pork then the wines to choose from are Beaujolais, Dolcetto, Chardonnay, Riesling and white Rhône wine. For a meal with veal or beef loaf the perfect choice is a bottle of Merlot. For that delicious grilled steak, a Zinfandel will enhance the flavour of the steaks perfectly.

For lamb on the main course you can choose from Cabernet Sauvignon, Merlot, Bordeaux reds and Zinfandel. For well prepared meat stew the wines to serve can range from Zinfandel, to Côtes-du-Rhone or from Châteaunefu-du-Pape to Gigondas. In case of poultry the wines will differ. Meat and poultry lend different tastes when taken with the wines so the choice of wines in each case has to be carefully considered. For chicken a bottle of Beaujolais, Chardonnay, Dolcetto, white Rhône wine, Riesling will do just fine while if it duck you are serving then you have a choice between Cabernet Sauvignon and Merlot.

If poultry stew is on the menu for dinner then the perfect choice will be Côtes-du-Rhône. If you are serving Spicy South-western, Mexican, Oriental Food then also the choice of wine will remain the same. Shrimp or chicken salad tastes best with Soave, Sauvignon Blanc or Fume Blanc.

These choices will give you an idea of which wine to serve when you have guests over for dinner next time.

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