I 652

REFERENCE =T--- I
WIN E & FOOD MATCHING

A richer wine, such as Chablis Mussels: Muscadet or Coq au vin: Red burgundy,
or Pinot Blanc. Sauvignon Blanc. but inexpensive Cótes du
Salad (with vinaigrette): A wine Sal mon (barbecued): Rh6ne cen also be served.
with high acidity like Vinho Lighter reds such as Pinot Noir Park (roasted): A range of
Verde, Sauvignon Blanc, or dry ar Beaujolais. wines from white burgundy
German Riesling. Sal mon (grilled): A reasonably and Sauvignon Blanc through
Salad (with bacon): Sauvignon delicate wine, such as unoaked to lighter reds like basie
WINE & FOOD MATCHING Blanc in ali its guises.
Soup (chicken): Medium-
Chardonnay or Alsace Pinol
Blanc. White Rh6ne, white
Merlot, Pinot Noir, or Beaujolais.
Pork (spare ribs): Zinlandel

Wmay taste toocomplemented

bodied Chardonnay or bordeaux, and dry Riesling are ar a fruity Shiraz from Australia,
INE HAS BEEN by food for thousands of years. While sott drinks Pi not Blanc. also decent matches. South Africa, ar Calilornia.
artificial and spirits overpower the cuisine, wine comes into its Soup (chunky, meaty): Basic Sal mon (poached): A delicate Park (with apple sauce):
red wines, such as southern white such as Chablis or dry Off-dry styles like German
French reds (C6tes du Rh6ne or Riesling, or New World
own at the dinner table thanks to moderate alcohol, refreshing acidity, and the white bordeaux.
Vin de Pays d'Oc, for example), Salmon (smoked): Anything Colombard, Verdelho,
sheer range of flavours. It is poss/ble to enjoy many combinations of food and wine ar inexpensive Ita lian wines. Irom Chablis to Sauvignon Blanc ar Chenin Blanc.
and is worth knowing som e successful pairings that have stood the test of t/me. Soup (creamy and fishy): or dry Riesling. Smoked salmon Pork sausages: Inexpensive
GUIDELlNES for wines that work well wit h a the evening as an aperitif. A well- Fuller-flavoured Chardonnay also works well with champagne reds Irom southern France.
Whether selecting a bottle to range of different flavours. made, basie bottle will provide a or wines like Muscade~ white and other sparkling wines. Turkey (plain roast) Oaked
accompany a take-away, or • If serving top quality wine, match benchmark, allowing true bordeaux, ar Pinot Grigio. Sea bass (with butter sauce): Chardonnay or red wine like soft
choosing different wines lor the food to the wine rather than appreciation ot the subtleties of Sparkling wines can also work White burgundy. Merlot and Pinot Noir.
every course at a lormai dinner vice versa. Simply prepared the better wines to follow. well, as can light roses. Sea bass (with tomato sauce): Turkey (with cranberry
party, there are a number ol dishes using thefinest ingredients
Medium-bodied reds from Italy sauce/stuffing): Red wine
basic guidelines to lollaw: generally wark best, allowing the With Starters With Fish & Seafood or southern France (such such as burgundy, Merlot-based
• Decide on the dominant wine to take centre stage. Bear in mind the best order for The dominant flavour in sealood as C6tes du Rh6ne). bordeaux, Northern Rhóne
taste in the lood and choose • Try to match regional dishes serving wine when choosing dishes will often be the sauce. Traut (fresh): Pinot Blanc, Syrah, ar sparkling Shiraz
a wine to accompany it. with the same region's wines. your starter - white before red, Creamy dishes demand a full- Chablis, or unoaked Chardonnay. lrom Australia.
• Select a wine to match the dry before sweet, light- before bodied white, whereas tomato- Trout (smoked): A good white Veal: Dry white wines such as
weight and power of your lood. Aperitifs . fuller-bodied, and in ascending based ones require a medium- burgundy. unoaked Chardonnay and
Full-flavoured foods require An aperitif should simply whet order of quality. II the choice bodied red. Also consider the Tuna (Iresh): Fuller-bodied, dry those from the Northern
lull-flavoured, full-bodied wines. your appetite, leaving you of menu requires a full-bodied intensity of the cooking method, whites su ch as Sernil'on ar Rh6ne, or sołt fruity reds
Delicate dishes are overpowered ready to enjoy the lood and red for the starter, avoid and the quality of the ingredients. Australian Chardonnay. Alterna- like Chianti and Merlot.
by heavily oaked or excessively win e to come, 50 never serving a dish that needs Bouillabaisse: Inexpensive tively, light to medium reds like
tannic styles, 50 they require light choose anything too heavy a light white for the main. whites, reds, and roses from Pinot Noir, basie Argentinian With Red Meats,
wines. Note that lull-bodied or overbearing. Asparagus: Sauvignon Blanc. the South of France. Malbec, or Beaujolais. Barbecues & Game
whites have a similar power and • Dry, light, and relreshing white Asparagus (with creamy sauce): Chowder (creamy): Basic Turbot: Good quality white These meats len d themselves
weight to lighter reds, 50 work wine works well Avoid oaked Fuller wines such as Chablis or Chardonnay. burgundy, calilomian Chardonnay, to fuller-bodied styles of wine.
equally well with dishes such wine. Think Auslralian or New other unoaked Chardonnays. Chowder (tomato-based): or top, dry white bordeaux. Beef and lamb in particular
as grilled tuna or roast turkey. Zealand Riesling, unoaked Consornrne: Dry sherry, such Medium-bodied Italian reds . tend to be complemented by
• Sweet lood should be matched Serniiłon, unoaked South African as a fino, manzomlla, or dry Cod (battered): Crisp, dry With White Meats tannic red wines. However,
by a similarly sweet wine. Many Che nin Blanc, Muscadet, or Pi not amantilIado. whites, such as Sauvignon Blanc In gen era I, white meat has a the sauces served also alfect
Thai dishes, lor example, contain Blanc from Alsace. Foie gras: Sauternes, although or unoaked Chenin Blanc. relatively neutral flavour, 50 the choice.
a lot of sugar, which is why • A dry German Riesling can be serving a sweet wine this early Cod and haddock (fresh) concentrate on the recipes Barbecues: Powerful wines,
olf-dry styles such as German good, with its appetizing acidity in the meal could present Unoaked Chardonnay or dry and preparation when selecting such as Iruity New World
Riesling or Gewurztraminer and fresh flavours. problems later. Champagne and white bordeaux. a wine to show it off. Chardonnay, Shiraz,
frorn Alsace work so well. • Champagne and sparkling Gewurztraminer also work. Crab: Sauvignon Blanc or dry Chicken (barbecued): Zinlandel, or Merlot.
• Tannins in a red wine taste wines are idea I, particularly Gazpacho: Relatively neutral, Riesling. Chardonnay, Sauvignon Blanc, or Beel (hamburgers, steak au
softer when they are served for special occasions. Their dry whites. Hake: Sauvignon Blanc, Pinot light red wines such as Beaujolais. poivre, or in pastry):
with red meat. This is why dryness and relative acidity Pates and terrines: A wine that Blanc, Soave, ar white Rioja. Chicken (with creamy sauce): Californian Zinfandel, French
cia ssie combinations like beef stimulates the tastebuds. works with the main ingredient Halibut: Muscadet or Chablis. White bordeaux, Riesling from Syrah, or Australian Shiraz.
with red bordeaux and lamb • A dry fino or manzanilla sherry in its cooked form (see fish and Herring: Muscadet. Alsace or New Zealand, or oaked Beef (roast beel ar steak):
with red Rioja are 50 elfective. is excellent, but its high alcohol meat sections). Lobster: Good white burgundy . South Alrican Chenin Blanc. Full-bodied reds from Bordeaux
• The more complicated the content (around 15 per cent) Salad (no dressing): Most dry Mackerel and sardines (fresh): Chicken (roasted): Chardonnay, and Northern and Southern
flavours in a dis h, the more means it is better if canapes, white wines - Sauvignon Vinho Verde, Albariiio, Sauvignon Pi not Noir, ar sott Merlol. Rh6ne, as well as shi raz lrom
dilficult it is to find a wine to pair such as olives or salted almonds, Blanc, Riesling, and unoaked Blanc, Muscadet or light roses. Chicken casserole: Light Italian Australia, and good quality Rioja.
with it. See p655 (on wine and are also being served. Chardonnay are good options. Mackerel (smoked): An oily reds or inexpensive reds from Beef (with wine sauce):
Iooo matching in restaurants) • Do not serve the best wine of Salad (with creamy dressing): white like Alsace Pinot Gris. southern France. Red burgundy.
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