Help with wine selection?

Question

I have been experiencing with some different wines and have really become fond of white wines however i have found for the most part they don't seem to go well with red meat and pasta. I have tryed merlot in the past and hated it my question are all red wines like that or does anyone have suggestions for a "better" red wine to go with pasta and red meat.

Answer 1

I'm not a big fan of merlot, either. I really like Chianti with pasta, and cabernet sauvignon with red meat.

Answer 2

There are so many wines to choose from. It used to be that you must match your wine to your meal. This is becoming less popular due to the wide variety of wines. These days most suggest you choose a wine that suits you. I do not like all Merlots. You should try a different label and vintage of Merlot. A good one is still a fine choice with red meats. Go wine tasting to find one you prefer.
I generally like a lighter wine with pasta. Try a Riesling or Pinot Noir. I never developed a taste for Cabernet.

Answer 3

There are many selections you can make for pasta and red meat. Typically, the textbook pairing would be to go with the chianti for the pasta and a good cab-sav for the red meat. Here are some pairing suggestions that may be a bit more interesting:
For the pasta try a Rioja or a Priorat from Spain. For the Red meat try an argentinian malbec or give an Australian Shiraz-Grenache blend whirl and you may be pleasantly surprised. Jabob's creek has a nice one of the latter and it is priced right and widely available.
Ultimately the best pairing is the one that tastes right to you. Try something new every time you go to the store. Be adventureous and you'll eventually stumble onto your favorite.

Answer 4

i generally go for wines like Chianti, Sangiovese, Cab Sauv Zin, Syrah, maybe even a Pinot Noir depending on the food. I personally don't like Merlot with red meat or pasta. Just not a flavor Iike and I find Merlots are hard to find. At least good ones anyways. I primarily cook italian food, so I usually gravitate towrads italian varieties like the Sangiovese and Chianti.

My faves at the moment are

Wild Horse Zinfandel
Silverado Sangiovese or Fantasia (sangiovese/cab sauv blend)
Luna Sangiovese

Answer 5

i've found that the easiest way to get people to transition from enjoying white wine to appreciating red as well is to find what they like about white wines and suggest reds that have some of those characteristics. so if you enjoy white wine because of its fruit on the nose, acid in the mouth, and general refreshing feel, then i would recommend starting out by trying a pinot noir, specifically one from oregon. i've found that oregon pinots have a good acidic structure, aren't too heavy, and have good fruit backed up by the more burgundian (french) earthiness and mushrooms on the nose that pinots should have. so give a oregon pinot a try. i'd suggest willamette valley vineyards, or my personal favorite, cristom, if you can get your hands on it.

what most people hate about merlot is the oak, and the overly warm, almost flabby mouthfeel. the mouthfeel comes from a shortage of tannin and acidity. tannins are what you feel on the side of your toungue as you're drinking red wines. it's like a drying feeling. so for a red wine with more structure, try a napa (not valley, try a stags leap appellation, or rutherford) cabernet sauvignon. rudd is delicious!

hope this helps!

Answer 6

Are you attempting to contain the beers as a praise to the dinner or purely some thing for the non-wine drinkers to drink? EDIT: nicely, in my opinion i'd attempt to pair beer to the food so as that the overall journey is improved yet i imagine a minimum of you ought to pass for some thing good like Sam Adam's Boston Lager. you in trouble-free words get married once precise? Sam Adam's is a lager that maximum pedestrian beer drinkers will be happy to drink in view that they're no longer identifying to purchase it, and maximum beer geeks would purely be at liberty they would not be compelled to drink Budweiser. i don't think of you opt for to have a range of beers if you aren't from now on pairing them to the meal, "uncomplicated" beer drinkers will live to inform the tale i'm efficient. A keg will be your perfect wager and that i in my opinion do not imagine it is tacky. IMO ingesting out of a can or bottle is more beneficial tacky than having a perfect pour served in a perfect glass. i imagine an 8 gallon keg will be more beneficial than sufficient. As for the wine, a million bottle in line with 2 human beings appears like a secure quantity. perchance tack on some more beneficial bottles for solid degree. it isn't uncomplicated to say what number of folk will pass for wine, and what percentage will pass for beer yet like you stated bottled wine it truly isn't any longer drank will be saved for yet another day. i'm a pink guy myself with a lean in the route of Cabernet over Merlot yet my sturdy factor is beer so i am going to leave the wine advice to someone more beneficial knowledgeable.

Answer 7

You have been experimenting with wine? Have you tried any name of Chardonnay? White wine or Boone Farm? Red wine.

Answer 8

If you want a white that goes with meat try "Yellow Tail Chardonnay." It's Australian and has a nice heady flavour.

For red, try a Shiraz/Cabernet blend.

Answer 9

Try a perky little gewerztraminer with a low residual sugar content that finishes semi sweet

Answer 10

l understand your distaste for a regular Merlot, if you can find it try a white Merlot,
I think you will like it, I not only love to drink it I cook with it a lot!