Matching wine with foods:
We have all been there, out to dinner with a companion when the question arises of what to do about wine. All too often it is tempting to just order a glass of the house red, or even get more specific and order the house Merlot. But if you and your date plan on having a second glass, or there are three or more of you at the table, it is advised you go ahead and order a bottle. Don't let this very enjoyable event appear formidable, if you are new to the wine scene just follow our guide and you will be ordering wine like a pro.
The first step is to find out what general meals everyone at the table will be ordering. You will want to select a wine that mixes well with each meal and will compliment the flavors. This can be difficult if one person is ordering the white fish in a lemon sauce and you were planning on ordering the Beef Wellington, but it is still doable. Narrow your selection down to white or red as the first step. Here are some basic guidelines to follow:
White wines are not the only ones to have with fish.
Most people assume that with fish you will have to order a white wine. While most whites do indeed go well with fish dishes due to their low tannin components, there are a number of reds that will do quite well also. The key is to avoid young and brash reds that have a lot of tannins or spent a long time in oak. At the same time you will want a decent level of acidity in order to cut through the sweetness and oily nature of most fish. Some of our favorites include:
White wines: Pinot Grigio, Sauvignon Blanc, Muscadet, Chablis, Chenin Blanc, Dry Riesling
Red wines: Merlot, Burgundy, White Merlot, Beaujolais
If you are having a more mixed table with a wide range of dinner flavors that will include some bigger fish flavors like salmon and tuna, or if the meals will consist more of chicken and pork dishes it is time to go for some wines with a little more fruit and less acidity. We like Shiraz, Merlot, Cabernet, Pinot Noir, Zinfandel, Burgundy, Sangiovese, or a Dry Riesling or Semillon.
For pasta dishes and those with some tomato acidity, try going to the country that has been pairing wine with pasta and tomatoes for generations and select an Italian Barbera, Chianti. or Sangiovese.
There are only a few combinations to avoid at all cost. The most important is do not try to select a wine with the same flavor components ads the food. Walnuts with a brash Cabernet will be so high in tannins it would be unpalatable. Also, an acidic wine with tomatoes or a sweet wine with soft cheese can be disastrous. Try to compliment wines and foods with antipodal flavors tend to draw out the best parts of each.
And lastly, select a wine everyone enjoys. Do not try to force the White Zinfandel drinker to enjoy a young Bordeaux, you will only both wind up being unhappy.
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