There are no set formulas for choosing the right wine for that special meal, event or person. In fact people have their own partialities when it comes to wine preferences. We have listed a few suggestions below to help you pick the right wine for the right moment or special meal. We hope it gives you some helpful insights to serving wines that should please any palate.
1. The Whites:When your guests first arrive and are enjoying the appetizers a white wine is always the perfect choice. They are commonly lighter and drier and leave the palate fresh for the main entree'. Some of the whites such as the Chardonnay can also be introduced during a rich dinner such as "Coq a Vin", with its beautiful creamy wine sauce. Another suggestion is the Sauvignon Blanc that is excellent served with a first course salad or shrimp cocktail or even a plate of delicate fish.
When toasting that special event in your life or the life of a loved one the whites are a perfect choice. The more common toasting wine for weddings and anniversaries is of course the more elegant choice of Champagne.
2. The Reds: Now you are ready to serve that special dish you have worked on all day and planned especially for your dearest friends you must choose just the right wine. This is when you go for the full bodied red. One of the most popular is a Merlot. Being a lighter red but still full bodied it is perfect for sautéed chicken, grilled pork or roasted lamb.
The Pinot Noir, while not as commonly served as a Merlot or Cabernet, is a unique blend of plum, vanilla and blackberry. Oregon produces Pinot Noir where the blackberries grow wild and are sweet and juicy. This wine will certainly be a hit.
When hosting a spicy Mexican meal the Shiraz is a perfect compliment with its peppery flavor that brings out the spiciness of your enchilada suiza or chili verde.
Italian food with its hearty and robust tomato sauces requires a Chianti. A Chianti can range in price and quality. You may be able to find one that is rather inexpensive but the quality is perfect for you.
A robust Burgundy would be the red to choose for a fine standing rib roast or delicate filet mignon.
As you can see from the suggestions above you may wish to have both a white wine and a red wine on hand when hosting a dinner. Some guests will most likely pick the wine they prefer and stay with that choice for the entire evening. Another may choose a white for the start of the evening and finish with a red. So always be prepared.
If you are a true wine connoisseur you may want to experiment with your own creations. Producing your own wine at home can be quite rewarding. You can make a variety of fruit wines that would actually be a great addition with most desserts. If you would like to learn more about wine making please visit fruit wine making at http://fruitwinemaking.net/
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Frequently Asked Questions
Applesauce wine
By: johnb | 06-05-2008
I want to make win using applesauce, I'm looking for a recipe
Can a red wine bottle be left in room temprature ...
By: amitre | 11-04-2008
can a red wine bottle be left in room temprature (not in the refrigirator) after it was opened? For how long?
Request for wine recommendations
By: kparker149 | 03-04-2008
Help!!! I am planning an Italian wine dinner for a group of friends. I have come up with a menu that I can handle without giving myself a nervous breakdown. If only the wine selections were so easy! I have sought help at several local wine stores and of course I have received greatly varying recommendations. One consistent suggestion was to serve a prosecco - three different people suggested serving it with the cheese course while two people suggested serving with the crostini. Only one person suggested an amarone with the sliced grilled steak; while several other people really discouraged it. The person who suggested serving the amarone also suggested serving a barbera with the cheese course (far different from the prosecco idea!). I would really appreciate any assistance! At this point my head is spinning and I have not even narrowed down the types/regions of the wines (other than Italian). Please see my purposed menu below (I am also open to changes in the menu if you think something is problematic). Thank you in advance for any guidance anyone can provide.Kathleen Parker, Houston, Texas kparker149@comcast.net Antipasti: Chicken liver crostini, Olive tapanade crostini, Tomato, caper, and garlic crostiniPrimo: Penne with green beans and pestoSecondo: sliced grilled steak with arugula, shaved parmigiano, and truffle oilFormaggi: Gorgonzola Dolce Creamy young cows milk cheese from Lombardy, Piave cows milk cheese from Veneto (similar to parmigiano but sweeter), Pecorino Toscana young sheeps milk cheese from Tuscany; cheeses to be served with honey and fresh fruitDolce: Biscotti and Vin Santo
Hello - I acquired a dozen + bottles of wine from ...
By: dancywalden | 26-03-2008
Hello - I acquired a dozen + bottles of wine from an estate sale. They date from the 60's and 70's, are from Italy, Spain, and France, were stored in the owner's basement, and all seals are intact (except that some seals do have mildew stains). We opened up two bottles of Papillon red assuming these were of lesser quality and found they were bad. Bad, in that the color was muddy, taste was, well, yucky. So, our question is: what should we do with the rest of them? A bit of research showed us that some of the bottles are of finer vintages. Could they be ok? Can wines last this long? Would they be of any value? I can provide the names/years & photos if needed. Thanks for your help!
Blends a 'nono'?
By: redgrapeswrath | 24-03-2008
are blends a 'nono' for the true wine connoisseur (that obviously not being me?) someone told me that but I don't believe em.
What is a carbonnieux?
By: dirkdigler | 22-03-2008
what is a carbonnieux?
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