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Pairing Wine and Food

Pairing Wine & Food

When making a food and wine match, think about the four basic taste components your tongue recognizes: salt, sweet, bitter, and sour. How the food tastes can dictate the perfect wine selection for your meal.

Generally, wines and foods belonging to the same culture are the most compatible; for example, serve Italian wines with Italian food.

Red dinner wines are usually dry and rich, sometimes with a tart or astringent quality. They go well with hearty or highly seasoned foods such as chicken, turkey, fish, shellfish, ham, and veal.

Rose wines are pale red wines that be either dry or sweet. These wines complement ham, fried chicken, shellfish, cold beef, picnic foods, and buffet foods.

Appetizer wines are served as a cocktail or before then meal to sharpen the appetite. Dry sherry and chilled dry (white) vermouth cna be served with any type of appetizer. Soft, light-bodied wines that are simple and fruity, such as chenn blanc, are usually suitable accompaniments for hors d'oeuvres.

Dessert wines are heavier and sweeter than dinner wines. Serve dessert wines alone or with items such as fruits, nuts, pies, dessert cheeses, cakes, and cookies.

Non-alcoholic or de-alcoholized white, red, and even sparkling wines are available. They are pressed and fermented like any wine, but have been filtered by a special process to remove virtually all of the alcohol. Pair them with foods according to their type.

The "red with red" rule works well with beef because the tannin in red wine "scrubs" beef's rich flavor off the palate. Reach for a tannic cabernet sauvignon, petite sirah, or zinfindel, especially if the meat boasts a heavy sauce. Rare prime rib tastes almost sweet, so it is perfect with a fruity Beaujolais.

Pair a sweet smoked ham with a sweet wine - a chenin blanc, gewurztraminer, or riesling. If you enjoy rose wines, now is the time to pop the cork; and for those who believe a wine's first duty is to be red, serve a lightly chilled Beaujolais.

If your holiday turkey menu features sweet side dishes such as glazed carrots or marshmallow-topped sweet potatoes, choose a white wine with similar sweetness, such as a chenin blanc or gewurztraminer. If your menu items are savory, you can lean toward a Johannisberg riesling, saviginon blanc, or even a light, fruity chardonnay. If your bird boasts a spicy sausage stuffing, sip a Beaujolais or lightly chilled pinot noir.

A dessert and wine match is most successful when the sugar/acid balance on the plate and in the glass are similar. With rich cheesecake, bring out a syrupy late-harvest wine. Complement chocolate cake by choosing a red wine with chocolate or spice components such as a zinfindel or cabernet sauvignon. With fruitcake, open a dessert wine such as a marsala. Supersweet or tart desserts make most wines taste sour and flat. Bon Appetit!

Please Drink Responsibly!!
Michael's Liquor, Inc.
Michael's Liquor
6979 N. Wickham Rd Melbourne, FL 32940 US
Phone: 321-242-2422 Website: www.michaelsliquor.com