Could you suggest the best combination of different types of food with different red wines?

Question

My favourites are merlot and cianti - would you try please mention the best foods for these two in particular.

Answer 1

Hmmm. If I am not mistaken certain hearty meats like steaks go with Merlot. Also pastas with robust tomato base goes well with Cianti.

Answer 2

Merlot - is best with game (venison that kind of thing), lamb and similar.

Chianti - There are several kinds of Chianti as this is a region as against a wine, but again meats of most kinds that are served with a sauce. This being that the acidity in the wine will cut through the sauce and balance it out on the palate.

Burgundy (Also labelled as Pinot Noir outside of Burgundy, Pinot Nero in Italy) - Again meats with sauces.

Cabernet Sauvignon - Depending on the monies paid for it this is suited to Lamb and Beef.

Grenache - Because of the spirit notes in it (normally 14% alcohol) try it with curries that have a tomato and onion base in their sauces. Even someting like a Makhni the alcoholic notes would cut through the cream of the dish.

Zinfandel - NOT the blush/ pink/ white varieties, but the full on red goes superbly with a medium rare steak

Beaujolais - Best served with a slight chill to it (the French call it "Chambre") try with something like Chicken Chaussuer or Coq au Vin.

There are lots more but try these to begin with, and remember there are also some reds that go well with cheese.

Answer 3

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.
Food and Wine Pairing: Merlot is best with poultry and grilled meats, but these types of wines actually goes well with most foods.

Chianti is best served with tomato based pasta dishes.

Answer 4

Always use the typical wine rule of thumb: foods are either "red" or white"-look at the underlying color of the food and it will tell you whether to drink red or white wine with it.
Ex: steak is "red"-drink a red wine.
Fish and chicken are "white-etc.
Spaghetti with marinara is red, alfredo or vodka sauce are white.
I like to pair red wines with the food from the region they were grown in whenever possible. Ex: filet mignon with cabernet, pasta with chianti, etc, but that rule can easily be broken.

Answer 5

Since those are both med to full bodied wines you should pair them with full and medium bodied foods or you could say dark foods or sauces go with dark wines. However, these are just general rules of thumb that do come with exceptions - the exceptions being that what ever taste good to you will work. Generally reds go well with beef, chicken, pork, etc. You want to pair you whites with seafoods, light pasta sauces, and chicken will go well with these too. The web address might

Answer 6

If you're BBQing then a nice Zinfandel is good (not the white kind!) or Pinot Noir. For meat like Steak or roast Cabernet or Shiraz is good.
For fish try Sauvignon Blanc (light & fruity like pear & green apple) or Chardonnay (a bit heavier with fruit & oak)

Answer 7

I suggest you buy a pocket copy of the Hugh Johnson wine guide at the back it gives suggestions for food and wine combinations.

Answer 8

pasta and any red meat are best with those 2 wines.

Answer 9

Lamb will go well with these wines.
Roast, chops or rack of ribs.

Answer 10

escargot and clams