Don't know much about wine, so can you help me?

Question

I am planning a very nice dinner for my fiance and me, for our 3 year anniversary. I've tasted wine in the paste, but dont remember what kinds. I need to know what kind of wine(white, red, blush) would go good with just about anything? Or if you can, descibe the flavor of each to me.

MORE SPECIFICALLY, I AM MAKING LOBSTER, STEAMER CLAMS, CORN ON THE COB, AND A FRESH SPINACHE SALAD.

Answer 1

Food and Wine Pairing Guide
Pairing the perfect wine to meals can be challenging for hosts and hostesses. But with a basic understanding of combinations and some creativity of your own, it is actually hard to get it wrong.

The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.

Here are a few pointers to get you started:

Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to complement the taste of the dish, not overpower it.
For the most part, the color of the wine goes with meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.
Typically red wines should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.
Try matching a wine with foods from the same region. For example, choose an Italian wine to go with an Italian dish.
Although you are well on your way to making your own combinations, check out the recommended food and wine combinations below (we've also included one listing for beer):




Red Wines
Cabernet Sauvignon
Dry • Medium to full bodied • Tannic
Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Merlot
Dry • Full bodied
Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir
Dry • Light to medium bodied
Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Syrah/Shiraz
Dry • Full bodied
Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Zinfandel
Dry • Medium bodied
Italian food, Spicy stews, chili, lamb, mexican food, pasta, pizza, strong cheese

Chianti
Very • dry Medium to full bodied
Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Beaujolais
Dry • Light bodied
Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese





White Wines
Chardonnay
Dry - Very dry • Full bodied
Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc
Dry • Light to medium bodied
Appetizers, salad, chicken, fish, seafood, shellfish, ham, mexican food, strong cheeses, desserts

Pinot Gris/Grigio
Dry • Light to medium bodied • Crisp
Sandwichs, fish, lobster, pizza, veal, poultry, mild cheese

Riesling
Semi-sweet to Dry • Light bodied
Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Gewurztraminer
Semi-dry • Light to medium bodied
Poultry, fish, Thai food, BBQ, mild cheese





Champagne
Appetizers, fish, lobster, desserts

Answer 2

Let's not make this too complicated.

Here's my suggestion:

Spinach salad - try Chardonnay - which is a bit creamy, somewhat oaky, somewhat dry, will complement with spinach salad well. Try Robert Mondavi Chardonnay ($20), Franciscan Chardonnay ($15) or Cakebreak Chardonnay ($50).

Lobster/clams - try Sauvignon Blanc - which is white wine, fruitier and not as dry, slightly sweet that will complement with lightly seasonsed seafood well. I would go for Caymus Conundrum ($25), Chateau St. Michelle ($15), Duckhorn ($25). Also can consider a good Viognair.

Pasta - if you want marinara sauce, you need a red. A medium body red wine will go very well. For the special occasion, try some Italian red such as Chianti (dry, slightly acid wine with some plum flavor; various brands, ranges $10-25, Ruffino is the one I would try) or SuperTuscans (richer and more complex, with more tannin/bitter but also less acidic and more chocolate/cocca flavor; try Lucente $20) or Amarone (fruity and higher alcohol content, light body and goes down easily; $40-70, Antinori is personal favorite). If you want cream sauce, you can go with the same Chardonnay as above.

Don't forget to get a bottle of dessert wine for the cake. Try any of the french Sauturnes such as Chateau Riussec or their second wine (white sweet wine, lighter texture; Riussec $55, second wine is $15/half) or any of the Port Wines (heavy big high alcohol content sweet chocolaty dessert wine; various brands starting $10 and up).

Answer 3

Generally this wold call for a nice, buttery Chardonnay. Everyone likes Kendall Jackson, but I think that J. Lohr Monterrey Chardonnay is better for a similar price (about $12). Most of the modern California Chardonnays are made in the Lohr style.

When I drink whites, I normally prefer Pinot Grigio or Sauvignon Blanc, but I think that they would overpower the lobster. Your wine should highlight the dish. Stay away from fruit-forward Chardonnays (no oak); you'll definitely want something buttery.

Answer 4

Enjoy a Pinot Grigio. It goes great with seafood. It is light, crisp and tastes wonderful! Serve chilled.

Answer 5

For that menu I would recommend a chilled pinot grigio or a saove.

Answer 6

Traditionally you would serve a white wine with your menu, however Rose`s and blushs would be nice.

Answer 7

OK, for one, champagne goes with everything. Seriously, even chefs say it, right down to Chinese food or wings. You can't screw that up. Plus, it's your anniversay! Celebrate! It's a win-win pairing.

Answer 8

Spill the Wine