Wine

Even though the rules for wine pairing have relaxed the fact remains that certain flavors of food and wines work better together than others. We have all heard you don't serve white wines with meat or red wines with seafood. The truth is you can drink the wine you enjoy with the foods you enjoy, and the world won't end. That being said you still want to avoid serving strong tasting wines with delicate entrees, or vice-versa.

The wine and food should compliment each other, not battle each other. So to help you decide I have listed below some of the more popular white and red wines of today along with foods they pair nicely with. Another way to help decide is remember what the experts say "simple wines with complex foods......complex wines with simple foods.

WHITE WINES

Chardonnay (shar-doe-nay) Considered to be California's best and most popular white wine grape, Chardonnay is the major component of fine white French Burgundy and an important part of the blend in high quality Champagne. Chardonnay is the most widely planted grape variety in California. There are several styles of Chardonnay ranging from fresh, crisp wines reminiscent of Pippin apples to wines rich with toasty and oak flavors. Chardonnay has tones of ripe apples and develops tasty, buttery and nutty flavors with oak aging.  Food Pairings: mild cheeses, oysters, hummus, seafoods, poultry, veal and sushi. Dessert: cheesecake.        

Sauvignon Blanc (saw-veh-nyon blanc) Sauvignon Blanc grapes make wines that appear under two names: Sauvignon Blanc and Fume Blanc. These wines are becoming more popular because they have distinctive character, often described as fruity with a touch of herbaceousness and very good acidity. As with Chardonnay, you will find a range of styles-those that are a bit tart and "grassy" and others that have a ripe pineapple richness augmented by an oak or smokey bouquet. Food Pairings: mild and strong cheeses, pasta with cream sauces, seafood, shellfish, poultry and salads. Desserts: sorbets, and key-lime pie 

Chenin Blanc (shen-nin-blanc) Chenin Blanc is the white grape variety that makes Vouvray in the Loire Valley of France. In California it can make similar wines-delicately fragrant and traditionally slightly sweet-and it also makes a few very nice dry wines. Chenin Blanc varieties are fresh and clean with suggestions of pears, peaches and melons. Generally, the fruitiness is balanced by high acidity. Certain producers age the dry style in small oak barrels. Either style is a good choice for simpler meals and for sipping. Food Pairings: mild and strong cheeses, shellfish, asian food and poultry. Desserts: fresh fruit and creamy desserts.

Riesling (reez-ling) White Riesling, also know as "Johannisberg Riesling" is the grape that makes most of the great wines of Germany. In cooler parts of California it yields wines that are fruity and sometimes spicy, usually off-dry or semi-sweet. The sweetness nicely accentuates the natural fruity aromas. The fresh, delicately fruity Rieslings should be drunk when young, as sipping wines or with lunches. The very sweet White Rieslings are a dessert all by themselves. Food Pairings: mild and strong cheeses, seafood, poultry, pork, lamb and sushi. Desserts: light cakes and cream based pies.

Pinot Grigio (pee-no-gree-zho or gree) Known as Pinot Grigio in Italy and the Alsace region in France, and Pinot Gris in the United States, this grapes character will vary depending upon its growing region. European Pinot Grigio tends to be more acidic with less body than its American counterpart. All Pinot Grigio/Gris possess a crisp acidity and flavors of apple or pears and a citrus aroma. Food Pairing : ceviche, creamy sauces, turkey, veal and shrimp. Desserts: light fruit based tarts.

Gewurztraminer (geh-verts-trah-mee-ner) Literally translated as "spicy", Gewurztraminer is grown primarily in Germany and in the Alsace region in France where cooler climates allow it to ripen fully. It has a light, crisp acidity and bold flavors usually of peaches, rose petals and allspice. Food Pairings: mild cheeses, grilled sausages, asian food, poultry and pork. Desserts: fresh fruit and cream based pies.

RED WINES

Cabernet Sauvignon (kah-ber-nay Saw-veh-nyon)  Cabernet Sauvignon is considered the premier red wine grape of California. It is also the foundation of the great red Bordeaux wines. Cabernet Sauvignon is a complex grape; its character can emerge as black currants, green olives, herbs, bell peppers or combinations of these with mint and leather. Aging in oak barrels adds complexity and dimension to the wines and softens the tannic flovor often associated with young Cabernets. Tannin comes from the skin of red grapes and is necessary to allow a wine to age and to develop its fullest intensity and range of flavors. Food Pairings: strong cheeses, roast beef, steaks, lamb and duck. Desserts: dark chocolate.

Merlot (mare-low) Wines made from Merlot grapes show lovely cherry and plum-like aromas with hints of its sibling Cabernet's herbaceousness. Because its tannins are softer than those of Cabernet, it is drinkable at an earlier age than most Cabernets. At the same time, Merlot wines reward aging for several years, gaining in finesse and complexity much as Cabernets do. Food Pairings: strong cheeses, lean cuts of beef, veal, sausage, salmon and tuna. Desserts: Raspberry or other dark berry desserts.

Zinfandel (zin-fan-del) When the term "Zinfandel" is used, it refers to the red wine variety only. Zinfandel is made with the same California Zinfandel grape variety mentioned above. Bottle aged with the skins, it becomes a light, easy-drinking red wine. Red Zinfandel is characterized by a vigorous, sometimes spicy, berry-like flavor of blackberries and raspberries. With such a wide range of wine types, there is a Zinfandel for just about every wine drinker out there. Food Pairings: red-sauce pastas, pizza, tuna, asian food, grilled meats. Desserts: dark berry desserts and carrot cake.

Pinot Noir (pea-no-new-wah) Pinot Noir is the grape from which the renowned French Burgundies are made. It can have wonderfully complex flavors and fragrances suggestive of herbs, often with an earthiness and velvety texture. Pinot Noir wines are less tannic and hve less pigment than Cabernet and Merlots so the wines are somewhat lighter. They can be very drinkable at two to five years of age. Food Pairings: creamy cheeses and pate's, salmon, duck, chicken and lamb. Desserts: chocolate cakes and creme brulee.

Malbec (mahl-beck) Malbec is now the grape of Argentina where it thrives in their hot, dry summers. Its acidity can vary and is frequently blended with other Bordeaux varieties. It generally produces an easy-drinking style that taste of plums, berries and spice. Food Pairings: strong cheeses, red sauce dishes, beef, lamb and duck. Desserts: not generally recommended.

Syrah or Shiraz (sih-rah or shih-rahz) Known as Shiraz in Austrailia and South Africa and as Syrah in California and France this wine has low to moderate acidity making it very drinkable. Shiraz/Syrah has wonderful flavors of black pepper spice, wild black fruit(blackcurrant)and roasting meats. Food Pairings: bruschetta, stuffed mushrooms, ham, lamb, wild game, beef and BBQ. Desserts: cherry pie and chocolate mousse. 

               BLUSH WINES 
               and
                CHAMPAGNES 

White Zinfandel (white zin-fan-del) Showing a delicate pink color with hints of light fruits and strawberry, this wine offers an off-dry to sweet taste. It is usually low in alcohol which makes it a popular choice for those just starting out on their wine adventures, or who would not otherwise drink wine at all. In fact due to the sugar content in most White Zinfandels it gives it almost a fruit punch type taste. This particular wine is meant to be drank right away and will not age with time. Food Pairings: Mild cheeses, poultry, ham, pork, veal, salads and most spicy foods. Dessert Pairings: Fresh fruits and creamy desserts.

Red Rose (red ro-se) Often called the "summertime" wine, Rose has some of the same color of a typical red wine. Depending on how long the actual process is allowed to go the color of a Rose can actually range from a pale orange to a vivid near purple color. It usually has a delicate and very dry taste. Wine snobs consider Roses' the lightweight stepchildren to the full blooded red wines. Food Pairings: Eggs, BBQ, Italian and lobster. Dessert Pairings: Fresh fruits and creamy desserts.

CHAMPAGNE(sham-pane) Originally from the Champagne region of France from which it takes it name, Champagne is comprised of a blend of both Chardonnay and Pinot grapes and features tiny pinpoint bubbles that reveal delicate and subtle flavors. In the early 17th century until well into the 19th century Champagne was only associated with the wealthy and powerful. Today it is one of the most popular sparkling wines available to the modern consumer. There are 4 basic types of Champagne: Brut-the driest and the "standard" for most Champagne drinkers, Extra-dry-which is actually less dry than a Brut, Sec-is sweet and Demi Sec-is very sweet. Food Pairings: Fruits, mild and strong cheeses, shellfish, seafoods with light sauces, Asian and poultry. Dessert Pairings: Pretty much any type of fresh fruit and sweets pair well. Enjoy.