The Right Wine Can Make the Meal
Many choose their wine by color. If the meat included in the meal is a red meat they will choose a red wine. Likewise if the meat is a white meat such as chicken, fish or pork they will choose a white wine. This makes the choice rather easy but it may cause you to miss out on some wines that will perk up the taste of those scrumptious meats.
One way to ensure the wine goes with the meal is to match your wine choice with the intensity of the meat. For instance is your meal is light, such as chicken or fish, a good white wine may be just the thing to set the meal off. If your meat is a juicy steak or a lamb or pork chop you might go with a red wine. A full body red wine is full of intensity and can add just the right touch to create the perfect meal.
When serving marinated or barbecued chicken, enjoy a smooth red wine such as a Zinfandel or Beaujolais. Beef dishes are complimented well by red wines such as a Merlot, Cabernet or a Zinfandel. Spicy poultry dishes are best served with a red wine. A white wine will give your beef stroganoff just the right touch.
Appetizers are usually best served with a white wine or a rose wine. Such wines as White Zinfandel, Riesling, White Grenache or Chenin Blanc are great wines to serve with appetizers. A sparkling wine like Spumante or Brut Extra Dry will also complement any appetizers you may be serving. Cheese and wine go together quite well. Most mild cheeses are great with a nice white or rose wine. They are also complemented by a nice sparkling Champaign.
Pasta dishes, especially ones that include a tomato based sauce, are much better with a red wine such as a Red Zinfandel, Merlot or a Cabernet Sauvignon. There are a few white wines that will also go with a light pasta meal such as Chablis, Sauvignon Blanc or Pinot Grigio. Typically one would not serve a rose or a sparkling wine with a pasta meal.
A Pinot Noir, White Chardonnay or White Grenache will work well with any pork dish. A poultry dish would be better with a Burgundy, Chardonnay, White Zinfandel or a Riesling. Last but not least, if you are serving seafood why not try Semillon, Chardonnay, White Grenache or a White Zinfandel? Even a Burgundy or Chardonnay will work with a lighter seafood dish.
Choosing the right wine can make a noticeable difference in almost any meal time. Take your time, think about your options and then choose the perfect wine. Enjoy the meal and the wine. After all arenít you worth it?