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Pairing Foods With Wine
Look at the dining habits of the worlds best eaters (French, Italians and Spanish); wine is the flavor that livens up everyday dishes. Simply put, wine tastes good and makes a satisfactory compliment with food. The difference in texture or firmness between varieties of food is evident. Wine also has texture and there are hints of flavor in wine that can make it just an adequate, or an unforgettable, selection with the meal. Very full-style wines have a mouth-filling texture and hold rich flavors that make your palate sit up and take notice. The fuller or sturdier in flavor of the food, the more full-bodied the wines should be.
Dessert Recipes
Chicken/Poultry Recipes
Salad Recipes
Seafood Recipes
Soup Recipes
Wine and Cheese
Cheese is sometimes the best food choice to make the most of a wines flavor and complexity. The best cheeses for wine are subtly flavored ones such as: Parmigiano Reggiano, fresh Mozzarella, Pecorino, Talleggio, and Fontina from Italy, Chevre, Gruyere from France, Gouda, English or domestic cheddar, domestic aged or fresh goat cheese and Monterey Jack.
Some good cheese matches:
Chevre/fresh goat cheese - Sancerre, Sauvignon Blanc
Montrachet, aged Monterey Jack - Cabernet Sauvignon
Pecorino - Chianti, Brunello
Parmigiano Reggiano - Amarone, Cabernet Sauvignon, Barolo
Brie - Champagne or Sparkling wine
Blue cheeses; Roquefort, and Stilton - dessert wines such as French Sauternes or Port
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