Saturday September 27, 2008 - Quality Wine
Wine And Food Pairing
The basic golden rule is balance...neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A lightly flavoured dish should have a nice light wine, while food with depth and body can handle some of the heavier, more robust wine varieties. Simply think of your wine as a flavour enhancer, just as you would a spice, and strive not to overpower the tastes of either one. This is the one theme that underlies all the other nuances of food and wine pairings, of which there are many... If you achieve good balance, you have covered all the rest perfectly.
Here is a small list of how to pair wines with Starters and Deserts. My Free Ebook is available to download which will teach you how to pair your wine with all manner of foods and dishes. From Cheeses to Starters and from Meats to Deserts.
Starters etc
Green Vegetables - Chablis or Chardonnay
Caviar - Dry Champagne
Quiche - Pinot Gris, Dry White Burgundy, Pouilly Fume
Soups - Clear broth soups do not pair well with wine. Creamy or rich soups pair well with a Dry White Burgundy. Thick earthy soups pair well with a Pinot Noir or Beaujolais
Fruits other than Citrus
Pair with a Riesling, Gewurztraminer, Port, or Sauternes
Cheeses
Camembert, Brie, and other soft cheese that is not over ripe pair well with just about any red wine such as Red Burgundy, Zinfandel, and Cabernet
Dutch Cheeses such as Gouda pair well with the above mentioned wines as well.
Milder Cheeses fair better with a fruiter red wine such as Pinot Gris, Pinot Noir, or Beaujolais
Most Blue Cheeses have such intense flavours that a sweet wine is needed just to balance the flavours. A Late Harvest or Ice Gewurztraminer, Sauternes, or Johannesburg Riesling should do the trick. Milder blue cheese such as Gorgonzola pair well with a fruity red wine.
Goat Cheeses in general pair well with a dry white wine. Stronger goat cheese is paired better with a sweeter white wine, similar to the wines paired with blue cheese.
As a rule, red wines go well with mild to sharp cheese. Pungent and intensely flavoured cheese do well with a sweeter wine. A little history note: In European Countries it is customary to serve the best wine of the meal with cheese or a cheese course.
About the Author:
Written by Emma Brown - Author of WineandBeerMakingSecrets Ebook. My full free Wine and Food Pairing Ebook is available for download at http://www.wineandbeermakingsecrets.com
Another short Quality Wine review
Wine And Food Pairing
The basic golden rule is balance...neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A...
Click Here to Read More About Wine ...
Quality Wine Products we recommend
Riedel Sommelier Sauternes/Dessert Wine Glass (1)
The Riedel Sommelier wine glass line is the top-of-the-line series of stemware from the legendary Riedel. Wine experts agree that glassware makes a profound difference on how wines taste. Riedel Sommelier wine glasses are the benchmark and the most successful series of hand-made glasses in the world. Each Sommelier wine glass is individually made of 24% lead crystal: the wine glass bowls are mouth-blown into a mould the stem and base are handcrafted using ancient glass-making methods. The Riedel Sommelier Sauternes / Dessert wine glass is designed to emphasize acidity of sweet wines thus balancing the wine’s sweetness and luscious finish. The unusual curved design accentuates the apricot aromas typical of wines made from grapes affected by botrytis (‘noble rot’). Experts from around the world have hailed this wine glass to be ideal for Sauternes and sweet wines. Recommended for: Auslese Beerenauslese Trockenbeerenauslese Eiswein Sauternes Tokaji. 7-7/8'H 13-3/4oz. Attention California residents. Proposition 65 WARNING.
Price: 60.00 USD
Quality Wine in the news
Buying Wine for Its Label
Thu, 10 Jul 2008 09:49:07 PDT
A number of wineries are putting art work on their labels, hoping to increase the appeal of the purchase. Do these labels raise the market value for the "special" bottles to which they are affixed? Does it make them more sought after by collectors and more likely to appreciate in value? And what about the quality of the wine?
The Feast of Life
Wed, 09 Jul 2008 14:45:06 PDT
aMatterofinterest.com takes you on a journey to becoming the interesting, fun-loving, curious person that finds life is truly enjoyable. In your leisure time, have a backyard barbeque, drink some beer, take a trip to the Wine Country where you spend quality time seducing your lover, then snuggle up and watch a movie on your flat screen tv.
Eco-Friendly Wine Picks
Fri, 04 Jul 2008 15:57:39 PDT
"... a greener way to package and ship wine. .. the industry is moving away from the heavy green bottles that have been its mainstay .. The move toward tetra paks, bag-in-a-box contraptions even plastic bottles is spurred partly by a desire to stand out on a crowded store shelf, appeal to a new market segment or to keep quality consistent."
Total Wine
Wine Food
French Wine | French Wines
Labels: Wine Stains
