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+--- Thread: Wine and food pairings directed to Vicenzo (/thread-255.html)
- wondersofwine - 02-10-2005
It's probably best if you inquire about a certain food preparation and a suitable wine or about what kind of foods match a wine you have on hand and plan to open. Otherwise we get into too general an answer. Some classic pairings are grilled salmon with Pinot Noir (an exception to white wines with seafood) or a Burgundy or Pinot Noir with mushroom/truffle flavors with mushroom risotto or meat with mushroom sauce. I also like Burgundy with roasted chicken, Cornish hen, quail, and duck. Sauvignon Blanc is often a good match to salads and green vegetables and to some fish dishes (also to bleu cheese--it cuts the saltiness of the cheese). Riesling or Pinot Noir match well with pork. Barbecued meats seem to do well with Zinfandel or somethimes a Shiraz/Syrah. Syrah with lamb is another good combination. Steak is often paired with Bordeaux or Cabernet Sauvignon and sometimes Merlot. I like Chianti with pizza--some like a less-acidic wine with pizza with tomato topping. Most wine guides have other pairing suggestions. Or ask about a specific food pairing or wine pairing. It makes a difference what ingredients and technique are used in the cooking--for example a baked chicken without other ingredients might call for a different wine than a chicken cacciatore dish or curried chicken and rice or chicken and apricot.
[This message has been edited by wondersofwine (edited 02-10-2005).]
- Innkeeper - 02-10-2005
Hope you are still lurking Vicenzo. WOW is right on with her recommendations. We have read and even bought many books on the subject that were not worth blowing to Hades. The reason is that most people who write such books have an agenda, either personal, regional, or you guess it. One exception we have found is Andrea Immer's "Great Tastes Made Simple." It is available new, used, or in paperback at most of the well known book sites. She has a newer one out on the subject, but we have not read it, so can't speculate.