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Wine and food matching

3/19/2015

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Whether selecting a bottle of wine to go with Chinese carry-out or formal dinners, there are a number of guidelines to follow:
  • Decide on the dominant taste in the food and choose a wine to accompany it;
  • Select the wine to match the weight and power of your food being served.  Full-flavored - full bodied wines, delicate foods such as white fish or white meats - overpowered by heavily oaked or excessive tannic styles.  Note that full-bodied whites may have power and weight similar to lighter reds and work equally well with dishes such as grilled tuna or roast turkey;
  • Sweet foods should be matched by a similar sweet wine.  For example, many Thai dishes have lots of sugar and wine styles such as German Riesling or Gewurtraminer work well;
  • Tannins in red wine taste softer when served with red meat.  This is why classic combinations like beef with red bordeaux or lamb with red Rioja are effective;
  • If you select to serve a top quality wine, for example $40 or more, then match the meal course with the wine and not visa verse; and,
  • Try to match regional dishes with the same region's wines.
This is a very basic guideline and I will discuss more in depth later in future sessions so stay tuned in!!!


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    The Perfect Pour

    Author: Tom Mason

    Owner of Kirk's Korner in York, Nebraska, Tom is well-educated when it comes to Spirits, Fine Wines and Beers & Microbrews. The Perfect Pour provides a space for you to explore the ins and outs of your favorite adult beverages. Have comments? Please comment or contact us so we can chat more!

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