What wines go with what foods?

Question

Do you have any SPECIFIC recommendations for good wines to go with my favorite dishes:

Chicken and Fettuccine Alfredo
Lazagne
Steak and potatoes


I know white wines go with chicken and fish, and red with red meat, but whats the difference between a cabernet, merlot, sauvignon and a zinfandel?

Answer 1

White wine with poulty/fish and red wine with meat is probably the most commonly held food/wine pairing rule. That being said, the wine you like (not necessarily based on any rule) is what you should serve with your meal.

No wine will absolutely ruin your meal. However, I have found wines to enhance the flavors of my food. The food & wine pairing guideline I use is light wines with lighter dishes and heavier (otherwise called big or full bodied) wines with heavier dishes, regardless of color. I can't taste lighter wines when paired with heavier dishes. Conversely, the subtle tastes of lighter dishes get overwhelmed when I pair them with full bodied wines. There are also medium bodied wines that you can pair with food.

I recommend an American chardonnay to go with fettucine alfredo & chicken. The creaminess and heaviness of the cheese sauce go well with the creamy texture and weight of the chardonnay. I would avoid a French chardonnay for this dish because it is lighter and crisper than its American counterpart.

I recommend a chianti to go with lasagne because the acidity in the tomato sauce goes well with the acidity in the chianti. Plus, you can't beat pairing italian food with italian wine (notable exception above!). My recommendation could change if you have additional ingredients in the lasagne that change its flavor profile.

With basic steak (no sauce) & potatoes, I recommend a merlot (gentler option) or a zinfandel (full bodied option). I don't generally recommend cabarnet sauvignon (although many others will disagree) because I think the tannins are too strong (more on that below). Some recommend a big chardonnay, but I think you need some tannin with meat (to cut through the fat) and white wines generally don't have them. If you are going to serve a sauce with your steak, my recommendation could change.

Telling you the specific wine producer is difficult because I don't what wines are available in your area. I recommend going to a well regarded local wine store and asking for some help.

You asked about the difference between cabarnet sauvignon, merlot, and zinfandel. These are each a type of red grape. The wines they produce all have different flavor profiles. The profiles I am providing are general.

Cabarnet sauvignon has the most tannin (the element that your mouth perceives as bitter/astringent and makes your lips smack) and is a full bodied wine. Wine experts generally describe the flavor as cassis like; some cabarnets have a distinct earthy/herbal tone.

Merlot is the softer counterpart to cabarnet sauvignon. Not as much tannin, lighter in style (medium to full bodied) and sweeter tasting (note there is no sugar in these wines. The sweetness is a perception). Produces mocha & boysenberry flavors. The movie Sideways has produced a merlot backlash that is unfair to well made versions.

Zinfandel (not to be confused with white zinfandel) is a full bodied wine that typically has higher alcohol content and sweeter taste than either cabarnet sauvignon or merlot. Considered jammy or chewy.

Bon appetit!

Answer 2

Depends on the food. Pizza, Indian food, Chinese food, most barbequed food are all great with beer. Italian and French food seem to go better with wine. Better still, have beer before the meal with the appetizers and wine with the main course and then some port wine as a digestif.

Answer 3

When we say wine--we have to rule out the fortified wines where food is concerned, although port and sherry is often complimented before a meal .Any natural wine, as in whites or reds is a matter of taste to the consumer.For instance, i love a chardonnay but my wife loves a red --we dont let it stand between our eating habits.The myth about reds and whites is in fact a myth.red wine was the original mythical from the bible and still today represents blood in the eyes of the church.---hence -fish in those days??? your obviously past that and then difference between your drinks is your own selfs opinion---zinfandel has me??-the others i will not comment on as i am a white rather than red drinker.

Answer 4

I am not a well versed wine expert but I have found that I can often ask the person in the store what would be a nice wine to go with my meal that day and they are frequently knowledgeable and helpful.

Answer 5

It's really a preference in taste. If you like a sweet wine or a dry wine etc.

Answer 6

I love to drink red wine

Answer 7

reds are usually a heavier bodied wine thus the heavier the flavor foods go well with it, where as most whites are light and good with light flavored foods. Fish is usually light so a white would go well, but a cajun blackened salmon steak and a side of roasted tomatoes and peppers may need a red. use your best judgement by the intensity of flavors more than the "simple" rules, and you will look genius by your guests.

That being said a 2003 Campanile Pinot Grigio for the chicken, a 14 hands 2004 cabernet sauvignon for the lasagna, and a 2003 barefoot merlot for the steak and potatoes. and the best part of these choices is they are well rated, and actually taste good despite their rating, and are not expensive. Usually about 15 and under per bottle.

here is a list of the differences in wine grapes

Some red grapes
Cabernet Franc: tobacco, green bell pepper, raspberry, new-mown grass.
Cabernet Sauvignon: blackcurrants, chocolate, mint, tobacco.
Gamay: pomegranate, strawberry, red fruits.
Grenache: smoky, pepper, raspberry.
Malbec: violet, fruit
Merlot: black cherry, plums, pepper, coffee.
Mourvèdre: thyme, clove, cinnamon, black pepper, violet, blackberry.
Nebbiolo: leather, tar, stewed prunes, chocolate, liquorice, roses.
Norton: red fruit, elderberries.
Petite Sirah (Durif): earthy, black pepper, dark fruits.
Petit Verdot: Banana (young), violets (later)
Pinot Noir: raspberry, cherry, violets, "farmyard" (with age), truffles.
Pinotage: banana, bramble fruits.
Sangiovese: herbs, black cherry, leathery, earthy.
Syrah (Shiraz): tobacco, black pepper, blackberry, smoke.
Tempranillo: vanilla, strawberry, tobacco.
Teroldego: spices, chocolate, red Fruits
Zinfandel: black cherry, pepper, mixed spices, mint.

Some white grapes
Albariño: lemon, minerals.
Chardonnay: butter, melon, apple, pineapple, vanilla (if oaked, i.e. vinified in new oak aging barrels)
Chenin Blanc: wet wood, beeswax, honey, apple, almond.
Gewürztraminer: rose petals, lychee, spice.
Grüner Veltliner: green apple, citrus.
Marsanne: almond, honeysuckle, marzipan.
Melon de Bourgogne: lime, salt, green apple.
Muscat: lilac, honey, grapes, lime.
Palomino: honeydew, citrus, raw nuts.
Pinot Gris: white peach, pear, apricot.
Prosecco: apple, honey, musk, citrus.
Riesling: citrus fruits, peach, honey.
Sauvignon Blanc: gooseberry, lime, asparagus, cut grass, bell pepper.
Sémillon: honey, orange, lime.
Ugni Blanc aka Trebbiano: lime, herbs.
Verdicchio: apple, minerals, citrus.
Vermentino: pear, cream, green fruits.
Viognier: peach, pear, nutmeg, apricot.

Answer 8

wine with lamb chop or raw or smoke salmon

Answer 9

the first fewpeg matters after that what goes in with what is immaterial