Enjoying a good wine these days can be a daunting
challenge. There are some terrific wine inventories popping
up in our local grocery stores across the country. The more
these wine inventories amass at some of the super shopping
centers, the larger number of amateur wine consuirs there
will be with questions of which wine to serve with
particular meals.
Hopefully I can offer some helpful tips to improve your
overall wine experience. There really is nothing much more
enjoyable in the culinary arts as the pairing of a
sumptuous wine with an elegant dinner.
Cabernet Sauvignon some consider to be the king of reds. A
big-structured, dark-fruited wine, the best of which become
even more elegant with age. The swirl and taste brings out
the flavors of plums, blackberries, and black currant;
sometimes violets or rose petals, and often mint, mocha,
and eucalyptus or cedar; strong tannins underneath.
Such a wonderful flavored wine is best served with a well
marbled beef. The sheer enjoyment of mixing the robust
flavors of this wine as you just sample your beef will
enhance your tasting experience. It is a wonderful mix of
flavors completing the enjoyment of your main course. This
choice of wines is also served well with hearty fowl such
as duck. The two flavors compliment each other very well.
Your enjoyment of this wine will also be intensified by
serving it with meats that are basted with spice rubs and
sauces with lots of black pepper and mushrooms. A strong
soy sauce marinade is another excellent choice.
Long-braised stews, pot roast and grilled red meat are all
wonderful choices to pair with a Cabernet Sauvignon.
You should really taste and test to find your style. Some
Cabernet's are made to be drunk tonight, with ripe fruit
and subdued tannins. Others need years to mellow. Great
Cabs, some argue, are balanced the day they are released
and get better with time.
Now we have our Chardonnays a rich yet complex white. With
complex fruit flavors and often a rich, creamy texture it
has become more than likely the most popular of white wines.
With the swirl and taste of this wine you will be captured
by the green apple, pear, melon, creamy lemon, and
sometimes pineapple, rounded out with butterscotch and
vanilla.
This elegant white is best paired with sweet shellfish,
your dinner guests will never be disappointed. This wine
also goes well with any white-fleshed fish such as halibut,
sturgeon, mahi mahi, tilapia and the flavorful cod. In the
meat family your best choices would be chicken of turkey,
pork and veal. Again the mix of the flavors and texture of
the two together in your mouth is a wonderful way of truly
enjoying the wine. A nice Chardonnay will also compliment a
risotto and pasta dish served with white cream, buttery
sauces.
California winemakers have traditionally made Chardonnay in
a rich, buttery style by fermenting and aging it in oak
barrels. Now, some have learned that too much oak can cover
up the fruit, so some winemakers are starting to substitute
stainless-steel tanks for a leaner, crisper style. Be
certain to sample many varieties as they can and will vary
some in flavor and dryness.
Then we have our Merlot a soft tannins, dark fruit,
probably the most popular of the reds here in the states.
Merlot has dark fruit flavors like Cabernet Sauvignon, but
is generally a little rounder and softer. The swirl and
taste of this popular wine will leave you with the enhanced
flavors of blackberries, blueberries, plums, cassis, and
dried cherries combined with chocolate, cedar, and tobacco
and sometimes hints of black olive.
Again with this red you will want to try a few varieties as
you will come across some with a more dry, delicate fruit
flavor and spice. Then there are others that tend to have a
bit more of a wild berry and herbs flavor, they tend to be
a bit darker and heavier in texture.
Personally I enjoy a nice Merlot with a hearty red meat but
others seem to feel it pairs best with lamb, a more meaty
fish such as salmon or tuna. Your dishes can be
complimented with black olives, fresh herbs, mushrooms,
berries and dried cherries. A tender, milder cut of beef,
such as a tenderloin makes for an excellent choice when
serving a Merlot. I always found it most enjoyable to take
a bite of the tenderloin and then a sip of Merlot and let
the flavors just mesh on the palate.
When it comes to choosing a wine to serve with particular
meals there are some basics that you should follow to get
the most enjoyment from the wine. Be certain to sample
different makers of the same type wine as you will find a
difference in flavors and dryness. Most of all make your
wine tastings an enjoyable experience.
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If you would like some more complete information about wine
in general please visit http://www.the-wine-enthusiast.com/
There you will find some free information to help
compliment any dining experience. Along with all the wine
information you could ever need there are some excellent
top Chef tips.
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