Food & Wine - Pairing Food with Wine

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Pairing food dishes with wine can ultimately enhance your dining experience. The main concept behind pairings is that certain elements (such as texture
and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience
more enjoyable.

While there are many resources with detailed guidelines on how to pair food and wine, most food and wine experts believe that the most basic element of
food and wine pairing is understanding the balance between the "weight" of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm light delicate dish like a quiche while light bodied wines like Pinot grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food. wikipedia, wine & food matching
 
 
FOODS & DISHES WINE VARIETALS & STYLES
  Mild Cheeses
  Pinot Gris, Sauvignon Blanc, Dry Riesling, Hate Harvest Riesling, Gewurztraminer, Brut Champagne, Merlot, Cabernet Sauvignon, Cabernet Franc
  Strongly Flavored Cheeses
  Chardonnay, Sauvignon Blanc, Brut Champagne, Zinfandel, Malbec, Pinot Noir, Port
  Cheddars
  Gewurztraminer, Riesling, Merlot, Syrah (Sharp Cheddar pairs well with Cabernet Sauvignon)
  Blue Cheeses
  Zinfandel, Chianti, Syrah, Sparkling Wine & Sauternes
  Shellfish
  Chardonnay, Sauvignon Blanc, Dry Riesling, Viognier, Sparkling Wine, Brut Champagne
  Cream Sauce over Pasta or Seafood
  Chardonnay, Sauvignon Blanc
  Pasta with Red Sauce
  Merlot, Cabernet Sauvignon, Pinot Noir, Chianti
  Beef Dishes
  Merlot, Cabernet Sauvignon, Pinot Noir (Burgers pair well with: Cabernet Franc & Sangiovese)
  Asian Dishes
  Semi Dry Riesling, Gewurztraminer, Brut Champagne (Pinot Noir pairs well with Plum Sauce)
  Poultry Dishes
  Chardonnay, Pinot Gris, Sauvignon Blanc, Dry Riesling, Gewurztraminer, Brut Champagne, Merlot, Pinot Noir
  Pork & Veal Dishes
  Chardonnay, Gewurztraminer, Pinot Noir (Ham pairs well with Riesling, Chenin Blanc, Dry Rose, Malbec, Beaujolais)
  Barbeque
  Zinfandel, Syrah, Petite Sirah, Petit Verdot, Cabernet Franc, Cabernet Sauvignon, Sangiovese
  Pizza
  Zinfandel, Chianti, Sangiovese
  Lamb & Game Dishes
  Cabernet Sauvignon, Merlot, Syrah (Shiraz) Pinot Noir (Duck also pairs well with Chardonnay, Pinot Gris & Beaujolais)
  Chocolate Desserts
  Vintage or Tawny Port, Late Harvest Zinfandel, Cognac, Merlot, Cabernet Sauvignon
  Fruit & Light Desserts
  Sauternes, Alsace Gewurztraminer
  Cheesecake
  Sparkling Wine, Champagne, Sauternes, Alsace

 


  QUICK GUIDE TO COMMON CHEESE  


  Mild Cheeses: Mild Cheddar, Colby, Mozzarella, Muenster, Swiss, Monterey Jack, Provolone, Brie, Roucoulons, Camembert (depending on age), Humbolt Fog, Edam, Gouda,Cottage Cheese, Cream Cheese, Mascarpone, Feta, Goat Cheese.  
   
  Strong Flavored Cheeses: Parmesan, Camembert (depending on age), Cheddar, Gruyere, Compte, Liverot, (Blue Cheeses: Gorgonzola, Stilton, Maytag, Cambozola, Danish Blue, St. Agur, Roquefort, Oxford Blue
     
     
  PERFECT PAIRINGS
     
  Gouda Merlot
  Sharp Cheddar Cabernet Sauvignon
  Provolone Zinfandel
  Swiss Sparkling Wine
  Brie Dessert Wine (White Riesling, Muscat, Ice Wine, Port)



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