| Many people are intimidated by the task
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| | Venison = PomerolIn the end, it is
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| of selecting wine in a fine restaurant.
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| | really a matter of personal preference
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| This article is intended to provide a
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| | and what suits your palate. If your
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| simple guide that will enable anyone to
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| | restaurant does not have these particular
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| feel confident enough to choose a wine
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| | recommendations in their wine cellar, you
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| that will impress their dinner guests.
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| | can always ask the sommelier to recommend
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| The focus is on French and Italian
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| | something comparable.These suggestions
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| wines.While there are no set rules for
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| | should enable you to at least buy or
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| pairing wine with food, generally a
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| | order to the proper wine to accompany
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| full-bodied red wine should accompany
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| | dinner. Of course, there is a lot more
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| rich and seasoned food. White wines are
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| | to know about ordering wine, wine
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| better suited for lighter fare.These are
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| | tasting, wine production, and wine
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| some of my personal favorite wine and
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| | conversation.Please feel free to email me
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| food pairings for French and Italian
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| | at with questions on French or Italian
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| wines:Beef = Amarone,
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| | wine. You may also visit my website at
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| Cheese = Beaujolais,
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| | for more information.Angelo Cataldo is an
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| Chicken = Chardonnay,
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| | avid wine collector with over 20 years
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| Cold Meats = Tavel,
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| | experience in Italian and French wines.
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| Chile = Grumello,
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| | He has also travelled extensively in the
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| Chinese Food = Soave,
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| | wine producuing regions of Italy and
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| Clams and Oysters = Champagne,
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| | France.For those interested in learning
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| Duck = Pouilly-Fume,
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| | more, Mr. Cataldo's book, The Wine Book,
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| Fish = Muscadet,
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| | is the perfect beginners wine guide:
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| Ham = Pinot Grigio,
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| | short, easy to read, and small enough to
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| Lamb = Saint-Emilion,
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| | take with you. In addition to food wine
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| Ossco Bucco = Barbaresco,
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| | pairing examples, it includes wine
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| Pate = Saint-Veran,
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| | descriptions you can use in conversation
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| Pheasant = Vino Nobile di Montepulciano,
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| | or at wine tasting parties, wine tasting
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| | tips, and information on Italian and
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| Pork = Pouilly-Fuisse,
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| | French wine regions and production. The
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| Red Sauce = Chianti,
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| | Wine Book is small enough to carry to a
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| White Sauce = Pinot Grigio,
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| | restaurant and refer to discreetly.The
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| Sauerbraten = Riesling,
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| | Wine Book also includes checklists for
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| Shell Fish = Gavi,
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| | tasting notes. This has made it a
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| Steak = Gattinara,
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| | favorite give-away for wine tastings and
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| Stew = Barolo,
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| | events.
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| Veal = Soave, and
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