Some people believe rigorously in wine and food pairings and advocate that certain mismatches can make a great wine taste like plonk. Others say that a great wine is a great wine and will stood the test of any food pairing.
No matter what your opinion it is good to know what wines goes with what food. Contrary to popular believe pairing wines and food is easier than is perceived.
Pairing the right red wine with a delicious meal is easier than you might think. The beauty of red wine is its versatility. A glass of Cabernet can be robust and heavy, while a serving of Pinot Noir can be light and complementary. Here’s an easy guide for what to pour and when to pour it.
Wine Selections
Step 1
Use Cabernet Sauvignon for big, filling entrees like casseroles, red meats, beef and lamb.
Step 2:
Pair a Merlot with roast beef, barbeque chicken, tuna, or soups and stews. The more fruity taste of this red wine also goes well with red meats.
Step 3
Drink Pinot Noir with pasta. Pinot is a light red wine, which makes it incredibly versatile. Many dishes go with Pinot Noir, such as ham, turkey, fontina cheese, grilled vegetables and salmon.
Step 4
Order Chinese takeout or prepare duck if you have a bottle of Cabernet Franc to serve.
Step 5
Spice up your game meat or rack of lamb with a Shiraz. Shiraz is a more peppery red wine. It’s lighter than a Cabernet but has a strong enough structure to be paired with meat.
Pairing instructions
Step 1
Determine the dominant flavor of your meal. This is the flavor you will pair with a red wine. For example, if pepper is the overarching theme, use a Shiraz. The descriptions of the red wines in section 1 can act as a guide for your pairings.
Step 2
Serve reds based on the time of day. A robust Cabernet can be served at dinner, while a lighter Pinot Noir should be served at lunch. People prefer heavier wines later in the evening.
Step 3
Match region with region. For example, serve a classic Italian pasta dish with a light Italian red wine, like a Bardolino. Chianti is also a typical pairing with tomato sauce.
Step 4
Avoid competition. Red wines like to be in the limelight; they are heavy, robust and bold. Don’t let your red wine compete with your meal. Instead, go for pairings that compliment one another. A good example of this is a pairing of a Merlot with roast beef. The fruity taste of the red will accent the salty taste of the beef.
Source: ehow.com
