| Most people love to throw dinner parties
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| | red such as Barolo or Chianti.Fish and
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| for their friends and family. But, they
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| | SeafoodTo be safe, stick with a dry,
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| may avoid serving wine because they do
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| | crisp white wine. Sauvignon Blanc goes
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| not know exactly what to serve. Do you
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| | well with white fish while Sancerre and
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| serve red or white with fish? Will
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| | Muscadet go well with oysters. If you
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| Merlot be okay if you are serving a
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| | want to be different, try a fruity red
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| Mexican dish? Do not stress over it -
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| | wine (without tannins). But, use caution
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| there are some basic wine rules you can
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| | when serving red, especially if you are
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| follow.The number one rule of thumb when
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| | serving white, delicate fish. Cabernets
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| choosing wine is "red wine with red meat,
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| | with tannins combined with fish can leave
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| white wine with white meat." This is not
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| | a metallic taste in your mouth.Poultry,
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| always true, but it generally works quite
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| | Pork and VealFor the most part, you want
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| well when you are unsure. One exception
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| | to follow the "white meat, white wine"
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| is chicken. The meat is white, but a
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| | rule with these. White chardonnays and
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| nice fruity red wine goes well with it.
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| | Pinot Blancs are great. If you want to
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| The same can be said for tuna or salmon,
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| | serve red with chicken, remember to
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| so you do not have to always follow the
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| | choose a wine that is fruity like a
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| rule of not serving red wine with fish.
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| | Merlot or Zinfandel.TurkeyThink back to
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| The second rule is the rule of
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| | Thanksgiving. Do you remember how well
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| complements. It is okay to match sweet
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| | your cranberry sauce went with the
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| seafood such as lobster with a sweet
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| | turkey? The same rule applies here. For
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| white wine. The next rule is the
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| | turkey, since it has both white and dark
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| opposites attract. While you usually
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| | meat, you want something fruity and tart
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| want to match like flavors, sometimes a
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| | such as a Beaujolais for red or a
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| contrast, such as a White Bordeaux with
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| | Riesling for white.Spicy FoodsIf you are
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| bluefish can be wonderful.Outside of the
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| | planning on service something spicy like
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| basic rules, there are certain things you
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| | Thai or Indian food, a sparkling wine
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| can look for and certain things you can
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| | works best. Avoid wines with tannins and
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| avoid depending on what you are serving.
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| | look for something fruity. And, make
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| Here are some hints as to what to serve
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| | sure the wine is well chilled. Cold wine
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| with particular types of food.Salads and
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| | goes well with spicy foods.DessertThe
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| AppetizersYou should avoid serving wine
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| | best thing to serve with a delicious
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| during your salad, as vinegar and wine do
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| | dessert is a dessert wine. In fact, you
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| not mix well. But, if you are having an
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| | can skip the dessert part and just serve
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| appetizer, you need to consider the
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| | a dessert wine to your guests. These are
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| ingredients in the appetizer to help you
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| | sweet wines often sold in smaller bottles
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| choose your wine. If you are having a
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| | as you don't drink as much dessert wine
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| cheese tray, the type of cheese will help
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| | as you do regular wine. Wines such as
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| you determine the wine. For example,
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| | Sauternes, Beerenauslese, Bermet and
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| cheddar is best with dry reds, Merlots,
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| | Cammandaria will make a great end to any
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| and Cabernet Sauvignon. Pinot Noir goes
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| | evening.The most important rule about
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| best with Swiss. Camembert and brie are
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| | what wine to serve is to avoid being
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| great with a Chardonnay. The cheese we
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| | snobby about wine. There are no right
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| tend to think of as Italian such as
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| | answers, only basic rules to go by and
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| parmigiano, romano, and reggiano go well
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| | even those, as you have seen, can be
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| with Italian dry red wines like Chianti
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| | changed. Do not be afraid to experiment
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| and Barlol. If you are serving something
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| | with different tastes. Chances are if
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| a fried appetizer, consider serving a
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| | you do not act like there is anything
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| crisp, fruity white or red wine to help
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| | wrong with the wine you are serving, your
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| cut the oily flavor.Beef, Steak and
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| | guests will not either.Jason Connors is a
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| LambDo you remember the "red wine with
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| | wine lover providing valuable tips and
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| red meat" rule? That one is great to use
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| | advice on wine cellar design, wine
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| when serving beef, steak, and lamb.
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| | making, and wine basics. Read his recent
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| Choose a dry red wine like Cabernet
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| | report on "What To Look For in a Wine
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| Sauvignon or a burgundy like Pinot Noir.
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| | Cooling System".
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| You can also consider serving an Italian
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