Wine and food some of the best combinations

What are the best wine and food combinations? Although everyone’s taste may very and some of the foods listed you may prefer with different types of wine this is a general recommendations when enjoy wine and food together. Of course there is nothing written in stone about the type of wine that you mix with food but you really don’t want a wine that is going to over power or not blend well with your meal or the meal that is going to over power your wine.

If you are planning a party or family get together that will include wine and food then the list of wine and food will come in hand when you plan you even. It is a good idea to follow the general rules when you have over guest or have a party. Even if you’re not having a party or guest over hopefully you will take the opportunity to try some of these combinations of wine and food and see how it enhances your dinning experience.

Let’s now take a look at the best general wine and food combinations starting off with white wines.

Chardonnay: - Usually a medium to full-bodied, dry wine.

Food’s: - Poultry and game birds, veal and pork, rabbit meat, fish and pasta preparations which feature cream and/or butter, mushrooms.

Sauvignon Blanc (Fumé Blanc): - Medium to light-bodied and dry.

Food’s: - First courses, seafood, ethnic dishes—pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese.

Chenin Blanc: - Light to medium-bodied, normally off-dry to semi-sweet.

Food’s: - Braised Chicken, sushi and other Oriental dishes, poultry, pork.

Gewürztraminer: - Light to medium body, usually semi-sweet, occasionally off-dry.

Food’s: - Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.

Riesling (Johannisberg Riesling, White Riesling): - Light to medium bodied, semi-sweet to off-dry.

Food’s: - Crabmeat, appetizers and finger foods, pork, salads.

Now let’s look at Red Wines

Cabernet Sauvignon: - Medium to full-bodied, tannic and dry.

Food’s: - Beef, lamb, pork, duck, game meats, cheeses.

Merlot: - Medium to full-bodied, less tannic than Cabernet, dry.

Food’s: - Beef, lamb, pork, duck, game meats, stews, pizza, heart pastas.

Zinfandel: - Medium to full-bodied (also made in a lighter style), dry.

Food’s: - Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza.

Pinot Noir: - Medium to light-bodied, dry, little tannin leaves silky texture.

Food’s: - Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.

* Specialty Wines

Pink Wines (Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs): - Vary in color and sweetness. Choose the most current vintage.

Food’s: - Best with smoked foods, quiche, pork and ham, Mexican and Thai and be served with pretty much all foods.

Sparkling Wines/Champagnes: - Brut - Dry. Traditionally a blend of Pinot Noir and Chardonnay. Blanc de Noir: - More fruity than brut, but still dry. Blanc de Blancs: - More delicate than brut.

Food’s: - Brut - Aperitifs and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken. Blanc de Noir - Aperitif, with lunch, desserts. Blanc de Blancs - Caviar. Good for any occasion.

What wine and food types work together.

Chinese - Choose slightly sweet or off-dry wines. Rosès and Gewürztraminers are the best, followed by Rieslings and Chenin Blancs. With Tea or Peking duck, try Cabernet, Merlot, Pinot Noir and Zinfandel. Note: Do not over do the sauces such as plum and hoison since too much of these sauces will kill the wine.

Japanese - Choose very cold, off-dry, fruity white wines or any sparkling wine.

Thai - Rosé is the best choice but Rieslings can be a good bet. Gewürztraminer is a risky choice, can be good or bad. Note: Avoid white or red dry wines.

Vietnamese - Best advice is to choose very cold, fruity, slightly sweet Rosés and Gewürztraminers. Rieslings are not a strong choice, Chardonnay proves to be more flexible.

Mexican - Very cold, fruity, full-bodied Sauvignon Blancs and Rosés work well. Chili heat will drown Rieslings and Gewürztraminers. Gamays and Pinot Noirs perform well, too. Cabernet and Merlots are not a good choice because of the tannin.

Southwestern - Choose fruity wines such as Rieslings and Sauvignon Blancs and reds such as Gamays and light spicy wines such as Zinfandels. Try sparkling wines too, especially with seafood’s. Pinot Noir blends well. Note: Avoid Merlots and Cabernets or Chilies and high tannin wines since they will clash.

Indian - Choose full-bodied sparking wines and reds such as Merlots and Zinfandels. Drier, full-bodied Rosés work well also.

Middle Eastern - Fruity wines, both red and white, work well. Choose the drier Rosès and Rieslings.

Barbeque - Wines need to be both fruity and rich, Zinfandel or Rosé make good choices. Try Sauvignon Blancs with seafood.

Fried Foods - Sparkling wines are terrific. Any crisp, dry, fruity wine, white or red, works well too.

General Rules to follow for wine and food

- The main flavor in the main dish is usually matched to the main flavor in the wine. For example, roasted lamb leg with rosemary classically would be matched with red Bordeaux. If garlic is the main flavor in the lamb, aim for a spicier wine, such as a very ripe zinfandel.

- Beef isn't always prepared the same way. A Spencer roast is similar to prime rib and would be complemented by a medium-framed pinot noir. However, if the roast is covered in herbs and garlic, perhaps a syrah is better.

- When in doubt with wine and food, California sparkling wine and quality rosé wines are classic all-purpose matches for a wide variety of cuisine's.

- With Asian foods, keep in mind the heat and sweetens dishes. If the main dish is either fairly sweet or hot, choose an off-dry wine, preferably with lower alcohol, such as a German Riesling.

- Cold dishes usually have less overt flavors and thus a delicate wine would work well. Try a pinot Gris or pinot Blanc from Italy.

- Don't try to match wine with foods containing noticeable amounts of vinegar, such as salads, though salads with cream dressing work well.

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