Guide to Wine and Food Pairing

Wine and food pairing is always an individual choice. It is important to remember that tastes and choices differ from individual to individual. In general each person should decide his or her choice of food and wine according to their likes and dislikes. In this article I would like to point out certain basic guidelines which might be helpful when you decide to pair your wine with your favorite dishes. Typically you should always start from light to dark wines. It is good to start with wines with lower alcoholic content and then proceed to higher alcoholic content.

In general dry wines are usually served prior to sweet wines. So if you are having a typical three course meal which includes an appetizer, the main course and dessert, you need to pair it with three different types of wines. Starting with appetizers, sparkling wines go best with any appetizers. These wines are dry and light with low alcoholic content. The bubbly effervescence is best suited for salads and other appetizers.

Coming to the main course if you plan to have pasta or vegetarian food, then you should pair it with the Riesling. This is a type of white wine which is bit sweet and crispy. It is derived from grapes grown in Germany. If you plan to have white meat or chicken for your main course, then you can go for Cabernet Sauvignon, Pinot Noir, Burgundy, Pinot Blanc or Merlot. These light wines compliment the taste of chicken or white meat very well. If it is the red meat that is being served, then you should consider going for fuller red wines like the Pinot Noir, Merlot, Burgundy. These wines along with Zinfandel and Cabernet go very well with roasted beef.

If the course includes duck or goose, then you should pair them with wines like the Syrah or Sauvignon Blanc, Rioja. If you plan to have pizza or any other Italian food, then it goes without saying that these should be paired with any Italian table wines like the Chianti or Pinot Girgio. Spicy foods like Indian or oriental dishes can be paired with spicy wines like the Gewurztraminer, Pinot Giris, Chenin Blanc, Merlot or Riesling. Once you are done with main course move on to the dessert. Sweet desserts are paired with the semi sweet to sweet white wines. However chocolates taste really good with Cabernet Sauvignon or even Syrah.

Angella Brown is an expert author on various interesting topics. In this article she discusses about wine and food pairing, to know more visit fat bastard wine. In order to truly enjoy wine it is important to know little bit more about wines. To know more about wines and wine glasses feel free to visit sweetest red wines.

Wine and Food Pairing Guide

This wine and food pairing guide is designed to give you tips, suggestions, and some tried-and-true combinations. Wine and food pairing is a fun hobby that many people feel very passionate about. If you are a seasoned chef or a wine neophyte, you'll find what you need in this brief but detailed wine and food pairing guide.

First, let's start with the basics. Please know that despite the definitive tone, these are all suggestions you can experiment with. So, in general, you pair red meat with red wine and white meat with white wine. If the meat is very mild and delicate, base the wine/food pairing on the sauce or side dish instead of the meat. Remember, wines can be chosen to compliment or contrast the foods served, depending on your preference. If you are going to be serving two wines with dinner, offer the more delicate one first and reserve the bolder one for last. Dessert? It's generally served best with lighter wines.

Red wines are generally paired with strong cheeses, pasta dishes with tomato sauces, beef, and some chocolates. Furthermore, Pinot Noir is an excellent choice for earthy-flavored dishes, such as mushrooms. Syrah is a wonderful balance for spicy dishes.

White wine is typically served with mild cheeses like gouda, swiss, or mozzarella. White wine is also great with shellfish, seafood, Asian food, pasta dishes in cream-based sauces like alfredo, chicken, and pork. Champagne is just the thing to serve with a salty meal, whereas Sauvignon Blanc is perfect for tart or zippy flavors. If you are serving contrasting flavors like a "sweet and spicy" dish, try Riesling. White wine is also very harmonious to the palate for any food with a fresh lemon or lime squeezed over it.

Any helpful wine and food pairing guide should include listings by food, not just by wine, so here we go. Barbequed food is great with Roja, Chablis, or Baco Noir. Chinese food goes well with Sauvignon Blanc, Chardonnay, and Pinot Noir. Likewise, Indian food pairs nicely with Shiraz, Cabernet Sauvignon, and Cabernet Franc. Lobster blends nicely with Sauvignon Blanc. Pizza tastes great with Cabernet Sauvignon, Cabernet Franc, Chianti, and Merlot.

If you feel that spices will be dominating the flavor of your meal more than any particular food type, here is our wine and food pairing guide for the following spices/flavors:

? Basil - Merlot

? Bay Leaves - Cabernet Sauvignon

? Black Pepper - Chenin Blanc, Gewurtraminer, Sauvignon Blanc, Syrah, Viognier, Zinfandel

? Caribbean Spices - Chardonnay, Viognier

? Cinnamon - Pinot Noir

? Citrus - Pinot Gris, Semillon

? Chives - Pinot Gris

? Cloves - Chardonnay, Chenin Blanc, Riesling, Zinfandel

? Cumin - Semillon

? Curry - Gewurtraminer

? Dill - Chenin Blanc, Riesling, Semillon

? Fennel - Pinot Gris

? Garlic - Sauvignon Blanc

? Ginger - Chardonnay, Riesling

? Mint - Gewurtraminer, Pinot Noir

? Mustard - Chardonnay, Viognier

? Nutmeg - Cabernet Sauvignon, Chenin Blanc, Merlot

? Oregano - Merlot, Sauvignon Blanc

? Parsley - Cabernet Sauvignon,

? Rosemary - Syrah

? Sage - Chardonnay, Pinot Noir, Riesling

? Tarragon - Syrah, Zinfandel

? Thyme - Pinot Gris, Zinfandel

For helpful weekly wine and food pairings videos, please sign visit FACBOOK PAGE

Guide to Wine and Food Pairing

Wine and food pairing is always an individual choice. It is important to remember that tastes and choices differ from individual to individual. In general each person should decide his or her choice of food and wine according to their likes and dislikes. In this article I would like to point out certain basic guidelines which might be helpful when you decide to pair your wine with your favorite dishes. Typically you should always start from light to dark wines. It is good to start with wines with lower alcoholic content and then proceed to higher alcoholic content.

In general dry wines are usually served prior to sweet wines. So if you are having a typical three course meal which includes an appetizer, the main course and dessert, you need to pair it with three different types of wines. Starting with appetizers, sparkling wines go best with any appetizers. These wines are dry and light with low alcoholic content. The bubbly effervescence is best suited for salads and other appetizers.

Coming to the main course if you plan to have pasta or vegetarian food, then you should pair it with the Riesling. This is a type of white wine which is bit sweet and crispy. It is derived from grapes grown in Germany. If you plan to have white meat or chicken for your main course, then you can go for Cabernet Sauvignon, Pinot Noir, Burgundy, Pinot Blanc or Merlot. These light wines compliment the taste of chicken or white meat very well. If it is the red meat that is being served, then you should consider going for fuller red wines like the Pinot Noir, Merlot, Burgundy. These wines along with Zinfandel and Cabernet go very well with roasted beef.

If the course includes duck or goose, then you should pair them with wines like the Syrah or Sauvignon Blanc, Rioja. If you plan to have pizza or any other Italian food, then it goes without saying that these should be paired with any Italian table wines like the Chianti or Pinot Girgio. Spicy foods like Indian or oriental dishes can be paired with spicy wines like the Gewurztraminer, Pinot Giris, Chenin Blanc, Merlot or Riesling. Once you are done with main course move on to the dessert. Sweet desserts are paired with the semi sweet to sweet white wines. However chocolates taste really good with Cabernet Sauvignon or even Syrah.

Angella Brown is an expert author on various interesting topics. In this article she discusses about wine and food pairing, to know more visit fat bastard wine. In order to truly enjoy wine it is important to know little bit more about wines. To know more about wines and wine glasses feel free to visit sweetest red wines.

Wine and Food Pairing Guide

This wine and food pairing guide is designed to give you tips, suggestions, and some tried-and-true combinations. Wine and food pairing is a fun hobby that many people feel very passionate about. If you are a seasoned chef or a wine neophyte, you'll find what you need in this brief but detailed wine and food pairing guide.

First, let's start with the basics. Please know that despite the definitive tone, these are all suggestions you can experiment with. So, in general, you pair red meat with red wine and white meat with white wine. If the meat is very mild and delicate, base the wine/food pairing on the sauce or side dish instead of the meat. Remember, wines can be chosen to compliment or contrast the foods served, depending on your preference. If you are going to be serving two wines with dinner, offer the more delicate one first and reserve the bolder one for last. Dessert? It's generally served best with lighter wines.

Red wines are generally paired with strong cheeses, pasta dishes with tomato sauces, beef, and some chocolates. Furthermore, Pinot Noir is an excellent choice for earthy-flavored dishes, such as mushrooms. Syrah is a wonderful balance for spicy dishes.

White wine is typically served with mild cheeses like gouda, swiss, or mozzarella. White wine is also great with shellfish, seafood, Asian food, pasta dishes in cream-based sauces like alfredo, chicken, and pork. Champagne is just the thing to serve with a salty meal, whereas Sauvignon Blanc is perfect for tart or zippy flavors. If you are serving contrasting flavors like a "sweet and spicy" dish, try Riesling. White wine is also very harmonious to the palate for any food with a fresh lemon or lime squeezed over it.

Any helpful wine and food pairing guide should include listings by food, not just by wine, so here we go. Barbequed food is great with Roja, Chablis, or Baco Noir. Chinese food goes well with Sauvignon Blanc, Chardonnay, and Pinot Noir. Likewise, Indian food pairs nicely with Shiraz, Cabernet Sauvignon, and Cabernet Franc. Lobster blends nicely with Sauvignon Blanc. Pizza tastes great with Cabernet Sauvignon, Cabernet Franc, Chianti, and Merlot.

If you feel that spices will be dominating the flavor of your meal more than any particular food type, here is our wine and food pairing guide for the following spices/flavors:

? Basil - Merlot

? Bay Leaves - Cabernet Sauvignon

? Black Pepper - Chenin Blanc, Gewurtraminer, Sauvignon Blanc, Syrah, Viognier, Zinfandel

? Caribbean Spices - Chardonnay, Viognier

? Cinnamon - Pinot Noir

? Citrus - Pinot Gris, Semillon

? Chives - Pinot Gris

? Cloves - Chardonnay, Chenin Blanc, Riesling, Zinfandel

? Cumin - Semillon

? Curry - Gewurtraminer

? Dill - Chenin Blanc, Riesling, Semillon

? Fennel - Pinot Gris

? Garlic - Sauvignon Blanc

? Ginger - Chardonnay, Riesling

? Mint - Gewurtraminer, Pinot Noir

? Mustard - Chardonnay, Viognier

? Nutmeg - Cabernet Sauvignon, Chenin Blanc, Merlot

? Oregano - Merlot, Sauvignon Blanc

? Parsley - Cabernet Sauvignon,

? Rosemary - Syrah

? Sage - Chardonnay, Pinot Noir, Riesling

? Tarragon - Syrah, Zinfandel

? Thyme - Pinot Gris, Zinfandel

For helpful weekly wine and food pairings videos, please sign visit FACBOOK PAGE