Food and Wine

You are at a classy restaurant and the waiter hands you a wine list. As you pore over the contents, names spring up at you: Chardonnay, Zinfandel, Champagne Andre Clouet Reserve, Chablis La Chablisienne, the list stretches out in front of you. How do you choose?

Food and Wine: Making the right choice

First of all, you need to decide what you are planning to eat. Wine can compliment any meal, but choose wisely so your experience will be pleasurable.

Food and Wine Pairing

Food and wine can be compatible. But if you mix the wrong wine with the food on your plate, your palate might suffer.

The following food and wine tips are offered courtesy of "Wine Essentials- Le Cordon Bleu"

Beef- look to the red wines, the Bordeaux and the Burgundy’s to bring out the rich flavor of a good cut of beef.

Pork- Chianti is a good choice for pork, or try a more robust red wine like Rioja.

Lamb- Grenache and Bordeaux will compliment the subtle flavor of lamb.

Veal- go to the dry white wines for veal, or look towards the Bordeaux.

Desserts- Sip the fruity sweet wines with your dessert. If you are eating something chocolate, consider a full-bodied red wine. Chocolate dishes have such a strong flavor all themselves that it takes a stronger, more robust wine to overcome the powering sensation delivered by a bite of chocolate. If you lean more toward the white wines, a Merlot, or Zinfandel would also be the right choice for chocolate.

Want a little cheese with your wine?

When you are planning a dinner party, be sure to have several wines to serve along with the cheeses.

Light and fruity wines work the best with cheddar. Wines such as Riesling, Chardonnay, Chenin Blanc, are excellent to serve with the cheddar family.
With Mozzarella, Gouda and Goat Cheese, try Champagne or Bordeaux.

Really it is an individual’s preference as to what to serve. Just have a choice of five or six different wines available and let your guests make the informed choice.

Food and Wine Reference: "Wine Essentials- Le Cordon Bleu"