| So, there you are - sitting at that fine restaurant, | | | | match for steaks. |
| surrounded in dark mahogany and leather, your | | | | Think of fish dishes, they always come with |
| loving significant other looking at you adoringly; | | | | a wedge of lemon; which we promptly squeeze |
| and a 25lb book of wines sitting in front of you. | | | | over the fish. The acidity brightens the fish. White |
| "So, honey - what wine should we have with our | | | | wines are acidic. It lacks the tannins that can |
| dinner?" 12,238 different red wines from 892 | | | | overpower a light fish dish. |
| countries broken down into 3,348 different | | | | Think of where the dish you are ordering |
| categories, and no, you are not intimidated. Of | | | | came from. If you are having Italian, think Italian |
| course not, you read this article first. | | | | wines. If you are having German, think German |
| And I am not kidding about the wine list. We | | | | wines. In general, think European wines as |
| were in a great, steak restaurant in Orlando and I | | | | European wines have always been crafted to be |
| was looking at a wine list - no make that a wine | | | | had with meals. If you are having Thai, think beer. |
| book, which had a list that included wines from | | | | Think like to like. If you have a sweet dish, |
| every region of the world. I asked the sommelier | | | | think sweet. If you having a sour dish, think |
| where they kept all that wine. He pointed to all | | | | acidity. |
| the booths. Underneath the seats, above alcoves, | | | | And there are exceptions. A meaty, oily |
| they had wines stuffed in every nook and cranny | | | | salmon pairs well with an acidic, lighter bodied Pinot |
| of the restaurant. | | | | Noir (red wine with some acidity). But do not let |
| By the way, I had a beautiful boutique wine from | | | | the exceptions throw you - think like to like. |
| Washington State. It was 2002 Syrah from | | | | So, as you look at the wine list, again ask but this |
| Yakima Valley. That wine was so intense; the | | | | time; ask, "Well, we plan on having the seared |
| color was nearly black, it was deep! My first taste | | | | lamb chops and the veal porterhouse. Could you |
| knocked me out of my seat. It knocked the guy | | | | make a couple of recommendations for red wines |
| seating at the table next to me out of his seat. A | | | | that have a gamey feel to it that would |
| full minute after I drank it, the Syrah still lingered | | | | compliment what we are having?" Or you will ask, |
| in my mouth. Unbelievable. | | | | "I think we will be having the grilled mahi-mahi with |
| How did I know to pick this beauty that | | | | panko crust and the seared ahi tuna. Could you |
| thoroughly impressed my loving, beautiful wife | | | | recommend a couple of white wines that have a |
| (who is reading over my shoulder right now); I | | | | nice acidity to it that can complement our dishes |
| asked the sommelier if he had a new listing that | | | | without overpowering it?" |
| he just loved. So, that is the first way to navigate | | | | I assume that your server or sommelier will be |
| your way through some of the ridiculously long | | | | savvy enough to understand and recommend an |
| lists that are out there. | | | | inexpensive wine and an expensive wine so that |
| So, let us say that you want to impress your | | | | you can choose. If not, good luck. |
| date. One method would be to call ahead. Ask for | | | | Okay, so the truth is you are not going to learn |
| a recommendation for what you plan on having, | | | | enough in any article to allow you to navigate a |
| and also within a price range. Armed with that | | | | great wine list or book on your own. What you |
| knowledge, you can effortlessly order away. | | | | can do is learn the basics of food pairings. Like |
| If calling ahead is not an option, then consider | | | | wines for like foods will always serve you well. |
| these points: | | | | Beyond that, you must utilize the expertise of the |
| For starters, pay no attention to all those | | | | person or people who put that list together. They |
| who say, "Drink what you want - red with red | | | | did it with pride and will gladly share their |
| and white with white is baloney." That bit of | | | | knowledge with you. But to get the best advice, |
| advice is more harmful than good, in this situation. | | | | you must ask good questions. To formulate good |
| There is a reason behind the old | | | | questions, again, you must learn the basics. That |
| recommendations. The tannins in red wine | | | | is all. And you will do fine. |
| complement meat dishes by cutting through the | | | | Do not ask, "So what red wine can I have with |
| fat and cleansing the palate. Syrah has a gamey, | | | | this? |
| earthy feel to it and with its tannin make it great | | | | |