with entree,main course and desserts.
2006-09-29 17:40:36 · 12 answers · asked by behzad_777 1 in Food & Drink ➔ Beer, Wine & Spirits
with entree i always have like a pre dinner drink..mainly a mixed spirit, with main it depends on what your eating...general rule of thumb is red with red meat (lamb, beef) and a white with white meat (chicken, fish or seafood) dessert wines with dessert either a port or a sweet lexia....but anything goes as long as you enjoy what your drinking and eating.....and honestly its the company and conversation that totally makes your dining experience pleasurable..bon apetite
2006-09-29 17:44:28 · answer #1 · answered by askaway 6 · 2⤊ 0⤋
You want to compliment the food, usually to balance it but not detract from it. For eg. spicy food gets a sweet wine like a riesling. For dessert, you would use an even sweeter wine since dessert is all about richness. A dessert wine is fortified (extra alcohol added) so that more sweetness comes through (sugar is added also.) Port or Icewine are egs. For an entree, a light wine (in body) that doesn't taint the palate for whats to come. This is a simple guide but Im sure you'll have fun, and you don't have to pay an arm and a leg to get good wine.
It can get more complicated if you want to take into account food texture, and type of food. You know chicken and fish are served with white or rose wines. How far you go depends on your and your guests sophistication. You be the judge. Don't waste your money if it's not going to be appreciated.
2006-09-30 01:13:05 · answer #2 · answered by Huguenot 5 · 2⤊ 0⤋
No longer does the adage "white wine with white meats and red wines with red meats" apply.
It is more a matching of flavours.
There are some chicken and fish dishes with such strong flavours a delicate white or red would be lost. And some red meats with more delicate flavours.
One thing to keep in mind though, if MSG is a component of one of the recipes, steer clear of red wines. You are more likely to suffer immediate bad headaches or even (saying very demurely) violent vomitting.
If you have a definate menu in mind, go to your wine shop and discuss it with them. They should know the wines they are selling.
2006-09-30 03:50:59 · answer #3 · answered by Feline Female 4 · 1⤊ 0⤋
On the Fine living channel there is a show called pairings also one called Simply Wine that might help you. I watch these shows all the time and not only has it give me ideas on what wines to pair with foods but, it has also given me ideas on different wines that I might like to try.
2006-09-30 04:33:24 · answer #4 · answered by mardaw 3 · 1⤊ 0⤋
If food is rich in taste= red wine
If food is light in taste= white wine
Dessert= dessert wine (very sweet)
2006-09-30 20:41:23 · answer #5 · answered by TJD 4 · 1⤊ 0⤋
I'm not great at doing this either.
We have a great cellar nearby so I always ask there.
They are the experts and very helpful.
Basically though it's a white with chicken, pork or fish and a red with meat.
There are special dessert wines too.
2006-09-30 00:49:20 · answer #6 · answered by Yellowstonedogs 7 · 1⤊ 1⤋
You match the wine by what your main course will be, it is all pending on your choice of beef, poultry, or fish. I am not sure if there is one for pork, but there probably is!
2006-09-30 00:45:18 · answer #7 · answered by 511@ 4 · 1⤊ 0⤋
Usually, it goes reds for steaks and other red meats - whites with chicken, pasta, fish etc. I drink red with everything, and it taste great.
2006-09-30 07:32:22 · answer #8 · answered by Kbailey 3 · 2⤊ 0⤋
Common knowledge.
Red with beef, and heavy meats.
White with fish, and light meat.
2006-09-30 01:47:48 · answer #9 · answered by Mickeymouse20 3 · 2⤊ 0⤋
I don't, I hate wine. But I will drink a cold brew now and then!
2006-09-30 00:42:34 · answer #10 · answered by Anonymous · 0⤊ 2⤋