Matching Wine with Food
The first thing to remember
about matching food and wine
is to forget the rules.
Forget about shoulds and shouldn'ts.
Forget about complicated systems
for selecting the right wine
to enhance the food on the table.
This is not rocket science.
It's common sense.
Follow your instincts.
Just choose a wine that you want
to drink by itself.
Despite all the hoopla
about matching wine and food,
you will probably drink most
of the wine without the benefit of food--
either before the food is served
or after you've finished your meal.
Therefore, you will not go too
far wrong if you make sure the food is good
and the wine is, too.
Even if the match is not perfect,
you will still enjoy what you're drinking.
If you would like to become extremely
knowledgeable on the subject of wines,
you should spend a good deal of time reading
some of the zillion of books out there
and tasting a variety of wines
(life's tough folks).
If, however, you would simply like
to have a reasonable shot at finding
a good or appropriate wine,
take a few minutes here to learn the basics.
Wine comes in three basic forms:
red, white and sparkling.
There are also "blush" or "rose"
wines that are rarely taken seriously
by educated winos,
but which can be very pleasant
on a summer afternoon.
Certain types of wine are associated
with particular types of meals.
Red wine is considered appropriate with
red meat and hearty pasta dishes,
white wine with fish and many chicken dishes.
These are not hard and fast rules,
and the real idea here is
to serve lighter wine
with lighter food and
hearty wine with hearty food.
Many areas of the world are known
for producing good wine.
Of course, they also produce
some real stinkers,
but the first indication of good
wine is where it comes from;
quality wine can be made from grapes
growing in relatively
few places in the world.
Here are a few:
The United States makes great wine.
The best known regions are probably
California's Napa and Sonoma counties.
However, reputable wineries
are developing in other areas
of the country.
The French have been famous for wine
for so long that it's not funny.
Wines from the Bordeaux and
Burgundy regions
are probably the most widely available,
along with those sparkling wines
from Champagne, of course.
Italian wines are marvelous.
The Chianti region in Tuscany
is known worldwide.
Spumante, a popular Italian sparkler,
is usually made from grapes
from the Asti region.
The Spanish make very good sparkling wines,
called Cavas, along with their
Rioja (reds) and Sherry.
Chilean wines are growing in popularity,
and are known for being good values.
The United States imports
a lot of reasonably priced,
but very good Chilean red wines.
Australia is an up and coming
wine producer on the world market,
and their Shiraz is generally a good bet.
Know your grape types
Different types of grapes
make different tasting wines.
There are a few "varietals"
that are commonly available.
Cabernet Sauvignon grapes make full,
rich red wines that go well with hearty food.
Wine made from Cabernet Sauvignon
grapes ages well,
although it's often blended with other grapes
making it enjoyable to drink right now.
Bordeaux wines are very often Cabernets.
Pinot Noir grapes also make full,
rich red wines that are usually
a bit softer than Cabernets.
Burgundies are most often made
from Pinot Noir, and classic Champagne
and sparkling wine starts here.
Merlot grapes make lighter,
softer red wines that many people like.
California and Chilean Merlots
are among the best.
Zinfandel grapes are a California specialty.
As a red wine, Zinfandel is a full,
strong wine with a noticably spicy taste.
White Zinfandel is a sweeter blush wine
that has become very popular.
Syrah grapes make a very full red wine
which first gained fame in France.
Lately, Australia has been making "Shiraz"
with great success out of this varietal.
Petite Sirah grapes make a somewhat lighter,
peppery red wine, and should not be confused
with the similar sounding,
but very different Syrah.
Chardonnay grapes are generally
made to produce an elegant white wine
that pairs well with food.
White Burgundies are predominantly
Chardonnay, and California is
also well known for these wines.
Sauvignon Blanc grapes make a crisp white wine
(often sold as Fume Blanc)
that is a good choice for drinking on sunny days,
as well as serving with picnic foods.
White Bordeaux wines are often made with these grapes.
Riesling grapes make a very refreshing wine.
Germany first popularized this varietal,
and a German Riesling will be drier and
crisper than it's California "cousin."
For more information on varietals;
go to Varietals
Most red wines benefit from a little aging,
and some varietals are known for improving
for ten years or more in the bottle.
Much of the wine produced today though,
especially from California,
is distributed so that it tastes
very good as soon as it is available.
When you go into a wine shop,
you'll find a wide range of prices.
What makes one 1994 Cabernet Sauvignon
worth twice the price of another?
The grapes:
All grapes are not created equal.
The method:
Some methods of making wine are
more costly than others.
The final product:
When a wine is ready to be bottled,
the winemaker will evaluate the wine.
A wine that has superior characteristics
will cost more than a wine that does not.
A wine that is set aside for additional
aging before release will also command
a higher price than one
that has been released early.
Availability:
If a wine is made from small lots
of very good grapes,
there won't be a lot of it.
Similarly, if a winery has
an excellent reputation,
a lot of wine stores will
want to carry that wine.
Supply and demand means
that those bottles will cost
more than other bottles.
Never, never underestimate supply and demand.
Know your need!
Everyone has their own opinions
about a bottle of wine.
That's because everyone has
a different set of taste buds.
As you taste more wine and
understand more about how wines
differ from each other,
you'll choose your own favorites.
In the meantime,
here are some very general guidelines
to help you make your first few selections.
Wine with food:
When eating heavier meats,
such as beef and venison,
choose a full red wine.
Heavier Cabernets, Syrahs
and Zinfandels are likely candidates.
For lighter meats,
such as lamb and pork,
a medium-bodied red is a good bet.
Merlots, Pinot Noirs and Petite Sirahs
are all good choices.
These wines also pair well
with tomato-sauced pastas.
Chicken and fish dishes
can be overpowered by most reds.
Try a Chardonnay or
Sauvignon Blanc instead.
Wine by itself:
Many medium priced Pinot Noirs,
Merlots and some Cabernets
can be very nice to sip while sitting
in your easy chair at night.
When picnicking,
try a slightly sweet blush,
such as a white Zinfandel,
or a lighter red,
perhaps a chilled Beaujolais.
If you're looking for a crisp white wine,
Sauvignon Blanc is a good choice.
Rieslings and Chenin Blancs are good
for those who prefer sweeter whites.
Champagne and other sparkling wines
are great for celebrating, store well,
and can be a nice change
when served with appetizers.
A brut wine is the driest,
extra dry is a little sweeter.
The cheapest sparklers are best
for mixing with juices or syrups.
Choose a medium priced or more
expensive bottle for special occasions.
The most important thing to remember
is that wine is for enjoying.
When you find a wine you like, drink it.
Who cares if it's not considered
appropriate for the occasion, or the food?
This is not to say that it's not worthwhile
to develop a sophisticated palate,
because if you do,
chances are you'll enjoy wine more than ever.
