| Creating the perfect mix between wine and
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| | Merlot is perfectly matched with grilled
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| food can be a challenge if you're not
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| | meats such as barbecue meat and chicken.
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| entirely sure what you're doing. With
| |
| | Avoid sweet food with this wine. Pinot
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| such an array of wine and food available
| |
| | Noir is not well matched with spicy foods
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| there are always many options to
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| | such as Indian, instead it is ideal with
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| consider. When planning a dinner, choose
| |
| | Salmon, tuna, lamb and duck. Shiraz is
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| combinations that are popular with a wide
| |
| | great with a meal of barbecue, peppered
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| range of people. You should always ensure
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| | red meats and sausage but should be
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| that the wine doesn't overpower the dish,
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| | avoided with fish.
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| and you also need to avoid flavor
| |
| | In general, wine is best served at a
|
| transferring. This occurs when a flavor
| |
| | chilled temperature, as it is able to
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| is passed from the wine to a meal, as it
| |
| | breathe and create the perfect mix of
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| can result in an unpleasant taste.
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| | aromas that will delight the senses and
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| White Wine:
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| | impress your guests. Each type of wine
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| When creating a wine and food
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| | has a glass that coordinates with it. If
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| combination, Chardonnay is best
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| | you don't have a cupboard full of every
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| complimented with Veal, Salmon, grilled
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| | wineglass imaginable though, use the next
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| cheese and white sauce. You should avoid
| |
| | closest looking glass. The reason that
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| spicy foods with this drink.
| |
| | there are so many types of wineglasses
|
| Gewurztraminer is ideal when matched with
| |
| | available, is that each one is designed
|
| Pork, Chinese foods and Swiss cheese but
| |
| | to emphasise the full aromas and tastes
|
| must be avoided with light foods. Pinot
| |
| | within a given type of wine. If the wine
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| Grigio is not an ideal option for
| |
| | isn't served in quite the right glass,
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| Tomatoes and spicy food as this
| |
| | all these aromas and flavors may not be
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| combination may create a rather
| |
| | fully realised.
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| unpleasant taste. Riesling is a very dry
| |
| | How much to serve:
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| wine and perfect when teamed with Veal,
| |
| | Wine should be opened and served
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| Shrimp, cream sauces and Turkey. Sweet
| |
| | carefully, especially red wine as this
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| food should be avoided with Riesling and
| |
| | may create a nasty mess if spilt on white
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| Sancerre however.
| |
| | clothing or dinner wear. Do not overfill
|
| Red Wine:
| |
| | glasses. It is best to serve a small
|
| In a perfect world a food recommendation
| |
| | amount of wine at first, as this will
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| would be included on the back of a wine
| |
| | allow the remainder of the wine in the
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| bottle. Fortunately we can give you the
| |
| | bottle to breathe. White wine should have
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| insiders tips to getting a wine and food
| |
| | an average serving of three ounces,
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| combination just right. Barberra red wine
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| | spirits one ounce and red wine four or
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| is perfect with Pizza, pasta, lasagne and
| |
| | five ounces. Serving smaller servings
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| lemon chicken. When eating fish or
| |
| | will help the wine last longer and will
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| tomatoes, Cabernet Sauvignon should be
| |
| | allow guests to savour it over a greater
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| avoided. This wine is better suited with
| |
| | length of time.
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| chocolate, roast lamb, steak and duck.
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