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LIGHT APPETIZERS -
Canapés (bread topped with spreads, like cheeses, paté, etc.)
are matched beautifully with crisp light dry white wines like
Muscadet, light Italian and German whites, Champagne, or
Prosecco. In general, dramatic or complex wines are better saved
for later in the meal. Salty or fried appetizers work best with
fruity German whites, salty Manzanilla sherry or Champagne.
HEAVIER APPETIZERS - such as antipasto (olives,
salami, prosciutto and cheeses) are salty and need a bright,
fruity wine such as Chenin Blanc, Riesling, or dry Sherry. Reds
that work include Beaujolais (Gamay), light Pinot Noir, Loire
Cabernet Franc, and fruity Spanish reds. Rich, oily and salty
Spanish Tapas work well with sparkling wine (Cava), Albarino, or
Manzanilla sherry.
LIGHT FISH DISHES (raw, steamed,
poached or broiled delicate fish, crab, scallops, shrimp) -
Spanish Albariño is spectacular! Also try Macon, light
Chardonnay, Muscadet, white Bordeaux, Sauvignon Blanc from the
Loire (Sancerre, Pouilly-Fumé or Ménétou-Salon are wonderful!)
or an unoaked Sauvignon Blanc from California, Italian
white, or French Chablis. Crispness (good acidity) is the key!
Also, you might try a dry rosé such as those from
Provence, a Vouvray Sec from the Loire, or a German Riesling.
MORE COMPLEX FISH DISHES, CLAMS, LOBSTER
-
Spanish Albariño again works very well. Also try a
full white Burgundy, a richer Chardonnay or Sauvignon Blanc
(light on the oak!), a better Italian or Bordeaux white, dry
Alsatian, a Premier Cru Chablis, a Viognier (watch the alcohol level) or a white Rhone.
Pinot Noir (or light to medium red Burgundy), lighter Spanish red
(such as Rioja), lighter Loire red, Beaujolais or Barbera work
much better than you might expect. Sautéed or fried shellfish
calls for an Alsatian wine, demi-sec Vouvray, or Kabinett or
Spätlese Riesling. Off-dry sparklers like Crémant d'Alsace,
sparkling Vouvray, or German Sekt also work well.
COLD FOWL OR COLD MEATS
-
Same as More Complex Fish Dishes
CHICKEN OR TURKEY -
Light
to medium Bordeaux or Rhone, a lighter California red (Pinot Noir
or Merlot), Valpolicella, Chianti, Spanish red (Rioja or other
light to medium wine). A full white (See complex fish). The
choice really depends on how the fowl is prepared. A delicate
breast needs a white, but grilling or roasting with skin on calls
for a red.
ROAST HAM, PORK -
Rosé
or off-dry white (Chenin Blanc, Vouvray, German) are traditional,
but ham is neutral enough to serve as a foil for any good
flavorful white or light to medium red. A Vouvray Sec would be
spectacular! Grilled pork begs for a good Rioja!
VEAL -
The
sauce is the key here. With Marsala or other flavorful sauce, try
a light red Bordeaux or St. Emilion, better Beaujolais, light
Pinot Noir, Spanish Rioja or Italian Valpolicella, Chianti or
Barbera. With a really delicate preparation (basic Scallopini or
Veal Picatta), consider a better Italian white such as a GOOD
Pinot Grigio, Gavi, Arneis or Greco di Tufo. A Macon or a light
to medium very dry Chardonnay will also work. Veal
Saltimboca needs a hearty red.
STEWS, POT ROAST, BARBECUED BEEF
-
Soft, medium plus reds such as a better Rioja or
Navarra wine, a medium Zinfandel, Rhone or Australian Shiraz.
STEWS WITH WINE, GOULASH
-
Full red Burgundy, Italian red, Spanish Ribera del
Duero, Zinfandel or Shiraz.
BEEF, PHEASANT, GAME HEN
-
Good St. Emilion, Pomerol or red Burgundy; Cabernet or
Merlot; Other red Bordeaux or full Italian red; medium-full Rhône red; medium-full
Spanish red; Rich, flavorful white Burgundy or Chardonnay; Full
red Burgundy or Pinot Noir.
LAMB -
Fine red
Bordeaux or California Cabernet; Top red Burgundy or Pinot Noir.
GAME, STEAK -
Fine
full bodied reds of France (Bordeaux, Burgundy, Rhone), Italy
(Barolo, Barbaresco, Gattinara, Brunello), California (Cabernet,
Merlot, Zinfandel or big Pinot Noir), or Australian Shiraz or
Cabernet, or a big Spanish red such as a Ribera del Duero or
Penedes red.
If you have discovered other pairings that
really work for you, please share them with us: feedback
Some
Specific Wine and Food Combinations
E-Mail:
beekman@conversent.net
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