What are the best tasting wines with these foods?

Question

I am just curious if you could give me a list of great tasting wines along with the foods they go with like seafood, red meat, pasta etc. Thanks for your help!

Answer 1

Okay - here goes some of them....

Pasta - Chianti (good with tangy tomato sauces), Pinot Grigio, Gavi or Chardonnay (butter & cheese sauces like Alfredo).

Shellfish - Sauvignon Blanc with shrimp, Riesling with crab.
Very fine Chardonnay or Champagne with lobster.

Fish - Sauvignon Blanc, Soave or crisp Loire whites with sole, cod and delicate white fish. Pinot Noir (red wine with fish!) is a perfect match with salmon.

Beef - Zinfandel, Beaujolais or Cotes du Rhone with hamburgers and picnic foods. Cabernet Sauvignon, Pinot Noir or Syrah with roast beef or steaks. Medoc (Bordeaux) with tenderloin.

Chicken - Riesling with fried chicken. Merlot, Chianti or Chardonnay with roast or baked chicken; white Burgundy with chicken and cream sauce.

Pork - Pinot Grigio or Chardonnay with pork chops; Medium bodied reds like Chianti or Merlot are just right for pork roast.

Enjoy!!

Answer 2

Seafood = White wine such as Dry Champagne, Reisling, Non-Oak Chardonnay, Viognier, Gerwurztraminer, Souvignon Blanc.

Red Meat = Red wine such as Merlot, Cabernet, Red Zinfindel, Syrah.

Pasta = White or red(as long as there isn't any seafood in the pasta). Pinot Noir, Tampanillo, Sangiovese.

Don't forget dessert wine such as Sautern and Port.

Answer 3

if you have a light chicken dish with veggies and pasta, I'd go for a sauv. blanc. Especially if the dish has a hint of lemon.

For a seafood dish, you could go with a chardonnay or a nice Cabernet sauv. I tend to like red wines more, so I drink those more often......it doesn't really matter what you choose, as long as YOU like the taste. There is no right or wrong answer =)

Answer 4

Use this simple rule of thumb.

Red Meat, Read Sauce = Red Wine
(for example: tomato sauce, steak)

White Meat, White Sauce = White Wine
(for example: fish, chicken, butter and garlic, Alfredo)

Basic Body Type (for example fullness) from white to red:
Light Bodied: Riesling, White Zinfandel, Pinot Noir
Medium Bodied: Pinot Grigio, Merlot
Full Bodied: Chardonnay, Cabernet

For light dishes use a light wine. For example Tilapia (a mild fish) serve a light bodied white wine. Like Riesling.

For heavy dishes use a richer wine. For example Lasagna, serve a full bodied Red wine. Like Cabernet.

And if you aren't too sure, you can always serve blush. It goes with almost everything well.

Answer 5

You can drink Red Wine with anything - it is best to stick to Red Wine because it is the only one that kills the Free Radicals.

Answer 6

Try a German variety in white. I lived a long time in Europe. Their wines seem to go with anything.

Answer 7

I like my bottle with any kind of food.