2007-03-23 03:41:28 · 19 answers · asked by Judey 1 in Food & Drink ➔ Beer, Wine & Spirits
Standing Rib Roast (Prime Rib)
2007-03-23 03:45:06 · answer #1 · answered by Steve G 7 · 0⤊ 0⤋
What most people have told you about red wine with red emat is flat out WRONG. Pairing wines is all about matching flavours and intensities, of both the wine and the seasonings/components of the meal. The stronger the meal, you need a fuller bodied wine to match it. So, for example, if you have a pepper steak with gorgonzola, I would reccomend a Zinfandel (NOT a white zinfandel...2 totally different things) or a Shiraz. They are both peppery and have a full body, so they will pair nicely with the pepper and intensity of the cheese, without overpowering. However, some seafoods, like salmon, are amazing with a Pinot Noir, which is a light bodied red. Try to base your pairing by matching intensity. From leat to most full-bodied, it goes:
Gamay
Beaujolais, France
Pinot Noir
Burgundy, France; California; Oregon; Champagne, France
Tempranillo
Spain
Sangiovese
Tuscany, Italy
Grenache/Garnacha
Rhone, France; Spain; Australia
Merlot
Bordeaux, France; California; Washington State, Chile
Zinfandel
California
Cabernet Sauvignon
Bordeaux, France; California; South America
Nebbiolo
Piedmont, Italy
Syrah/Shiraz
Rhone, France; Australia; South Africa; California; Washington State
2007-03-23 16:46:25 · answer #2 · answered by Living for today and a good wine 4 · 0⤊ 0⤋
That depends on the wine. A heavy dark red wine would require something that will stand up to it. Most people suggest red meats. You could do something else but it should be boldly flavored. If its a "lighter" red, a little sweeter with lots of fruit flavors, you could serve lighter fare. One good rule of thumb, if there's wine in a dish, serve that variety of wine with that dish.
2007-03-23 11:18:35 · answer #3 · answered by Spyderbear 6 · 1⤊ 0⤋
Which wine to serve with a particular food is a matter of personal choice. However, these guidelines can help in pairing food with red wine:
Barbera - tomato based pasta dishes
Cabernet Sauvignon - red meats
Merlot - poultry and grilled meats
Pinot Noir - grilled salmon, roast beef, lamb, duck, and mushrooms
Sangiovese - pasta and other Italian foods
Syrah - duck, wild game, steak, and beef
Zinfandel - steaks, grilled meats, and tomato based dishes
2007-03-23 11:35:25 · answer #4 · answered by Anonymous · 1⤊ 0⤋
i agree with many about meat and red wine...i also like to experience good chocolate with good red wine. it sounds crazy, but the two opposite flavors play off of each other and make for a nice treat.
2007-03-24 03:35:54 · answer #5 · answered by babydoll11000099874 3 · 0⤊ 0⤋
The food that best goes with red wine is pasta, especially when it's made with marinara sauce.
2007-03-23 10:45:10 · answer #6 · answered by Kristin B 1 · 0⤊ 0⤋
Prime Rib with mushroom-red-wine sauce.
2007-03-23 12:03:13 · answer #7 · answered by Year of the Monkey 5 · 0⤊ 0⤋
Do not listen to others, you never want to do alot of red, because then it over powers your food, with red wine you want to do something lite because the red wine is so dark, all of that red just clashes badly together. I would go with a white cream ravioli, instead of red sauce, use a creamy cheese sauce, and fill it will cheese, or meat your choice. Do some fried vegetables (broccolli is great fried)
2007-03-23 10:51:49 · answer #8 · answered by ♥ Mrs. Graham ♥ 3 · 0⤊ 3⤋
A nice pasta dinner is good on a budget. Roast beef is good with a red Cabernet Sauvigion.
2007-03-23 10:48:21 · answer #9 · answered by ricketyoldbat 4 · 0⤊ 0⤋
Cheese and crackers it makes the wine taste better
2007-03-23 11:36:41 · answer #10 · answered by Kristi S 2 · 0⤊ 0⤋