Posts Tagged ‘Chardonnay’

The first three wines are whites and the last five are reds. I did a little research and summarized my findings. Instead of just drinking the same wine with dinner, try to pair you wine to your food. Next time you eat, think about drinking a Sauvignon Blanc with spice-rubbed ribs as crazy as drinking orange juice with your mint ice-cream.

Sauvignon Blanc- Has an eclectic flavor profile. Flavors range from herbal to grassy to citrus. Pair with similar tasting foods. Although you may not think of food as tasting “grassy”, veggies fit this description.

Chardonnay- This wine is highly variable in flavor. It has a light, smooth, and buttery taste, so pungent things like tomatoes or steaks can overwhelm the flavor. Think buttery cheeses, tropical fruits, and cream sauces.

Riesling- This wine can hold its own with highly sweet or spiced dishes. Trout is a perfect fish pairing, but riesling is not a picky wine. From research, it seems as if very aromatic dishes will pair well with Riesling.

Pinot Noir- Try it with earthy spices like cinnamon, nutmeg, and clove. It pairs with any red fruit and lighter red sauces.Give orang roughy tuna a try.

Syrah- Great with anything black: black currants, licorice, black pepper, black berry. Possible flavors include truffles and leather. Spend your money wisely!

Merlot- Similar to Cabernet Sauvignon. Good sauces are creamy or buttery. It is a versatile wine. Preparation include sauteed, baked, or roasted. These are heavier than poaching or steaming, but lighter than grilling and braising.

Cabernet Sauvignon- Like Merlot, but able to be paired with deeper  flavors. Wine sauces are more complex and the addition of espresso to chocolate or lavender adds complexity. try with beef stew or grilled tuna.

Zinfandel- Paired with all fruits that are “jammy”. Pair it with the strongest flavors. Anything from blackened fish to cajun salsa will work with the wine. Also, intense and aged flavors are good compliments. Try spiced or ginger desserts.

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