DaleW wrote:
> Comments or additions welcome.
> As you can see, haven't finished these sections, nor gotten to cheese
> or sides at all yet.
> I tried not to make this my opinions (though I certainly included
> some), but various opinons offered on AFW in the past.
>
>
>
> There are no hard or fast rules for wine and food matching. No match
> will be successful if you don't like the wine. This section, however,
> is intended as a guide to some generally accepted principles, with
> pointers to matches both good and bad (to most people's taste).
>
> There are some matches that are considered classic:
> Beef and Cabernet
> Oysters and Muscadet or Chablis
>
> There are some matches that very few people would find successful:
> sole or other delicate fish with a big red
> red meat with a light white (basic Muscadet, Vinho Verde, or Sauvignon
> Blanc)
> spicy dishes with a big Cabernet
>
> However, the vast majority of dishes and possible wine matches are
> in-between. There's no way to cover every eventuality here- we can say
> beef and Cabernet is a good match, but a sauce, prep technique, or side
> dish might conflict. So please be aware these are very general
> guidelines, and feel free to ask specific questions on AFW .
>
> Suggestions:
> Meats
> Poultry
> Seafood
> Vegetables/Sides
> Cheeses
> Desserts
> Non-European Cuisines
>
> Meats
> Beef is a classic accompaniment for bigger reds wines. With steaks,
> especially if rare, one might stick to bigger more tannic reds- young
> California Cabernet Sauvignon or Bordeaux, Australian Shiraz, or young
> Northern Rhones. Roasts and braised meat might be more appropriate for
> mature Cabernet or Merlot based wines (whether Bordeaux, New World, or
> elsewhere), mature Nebbiolo, or other elegant reds
>
> Lamb is often associated with Pauillac, but is a fine match for any
> Bordeaux or Bordeaux-blend ("Meritage") wine. If heavy on the herbs and
> garlic you might consider a Rhone (or a wine from Rhone varietals such
> as Grenache, Mouvedre, Syrah, etc. from California, Spain, Australia,
> or elsewhere). Rioja also is a historic match.
>
> Pork is generally lighter, and does well with lighter reds (Pinot Noirs
> that are less heavy, most Sangiovese except Brunello, etc.). Roses
> also work well. But many people think that pork is best with whites.
> Try a Gruner Veltliner or a dry to off-dry Riesling.
>
> Ham- roses are often recommended. Cured raw hams (proscuitto for
> example) do well with whites or sparkling wines.
>
> Veal -recommendations similar to pork
>
> Game- generally look to powerful wines, Syrah (Rhone or New World) in
> particular is a good match
>
> Individual dishes:
> Choucroute - Alsace Riesling is traditional
> Steak tartare- crisp whites
> Beef Bourguignon - um, Burgundy!
>
>
> Poultry:
> Chicken- simple roast chicken is a fine backdrop for fine mature reds,
> yet can also do well with whites. Coq au vin is typically served with a
> wine similar to the cooking wine (though one might use a simple
> Bourgogne for cooking and a fine Chambolle 1er with dinner- or a
> California appelation Pinot Noir for cooking and the single vineyard
> version for the table).
>
> Duck- Pinot Noir is excellent, but this goes well with mature Nebbiolo,
> Syrah, or Bordeaux as well. A vocal minority support Amarone.
>
> Goose- mature Bordeaux or softer New World Merlots or Cabernets
>
> Foie Gras- Sauternes or other sweet botrytized wines are traditional
> and fine, but arguments can be made for Chablis Grand Cru, too!
>
> Turkey- pretty controversial. Advocates for Zinfandel, roses, Riesling
> Kabinetts, and more
>
> Game birds: bigger richer ones do well with classic red wines; smaller
> delicate birds might be better served with a rich white.
>
> Seafood:
> White fleshed fish (flounder, sole, etc) : Soave, Chablis, unoaked
> Chardonnay, Sauvignon Blanc. If there's a richer sauce then oaked
> Chardonnay or bigger white Burgundy
>
> Salmon: many prefer big Chardonnays, but there is a long tradition of
> reds, especially Pinot Noir.
>
> Tuna steaks- soft Merlot or other round reds.
>
> Lobster- big oaked Chardonnay (buttery California or a white Burgundy
> like a Meursault) is the traditional accompaniment, but unoaked
> Chardonnay (Chablis 1er Crus maybe) have their adherents. Try Gruner
> Veltliner as a dark horse.
>
> Scallops: Chablis, Gruner Veltliner, lighter Chardonnays
> Oysters, clams, mussels: Muscadet or Chablis
> Caviar: Champagne or Cremant de Bourgogne
> Bouillabaisse- White Rhone or Southern French Rose
>
> Non-European Ethnic Foods:
> This section will be the most controversial. Unlike European cuisines
> that developed alongside wine, there are few "classic" matches. So take
> each of these suggestions with a grain of salt.
>
> Chinese: Saying what red wine matches with Chinese food is impossible.
> It's like saying which wine pairs with European food. The problem of
> course is that "Chinese
> food" is not even one cuisine, but a group of regional cuisines. The
> wine for a
> Cantonese dish is not neccesarily going to be great for Szechuan,
> Shanghai,
> Fukien, Peking/Northern dishes. And the same wine is probably not best
> choice
> for chicken, beef, pork, and seafood dishes. Robert Parker I believe is
> on record commenting on the affinity of Nebbiolo and dim sum dumplings
> with a soy/shoyu dipping sauce. Beef with broccoli can pretty good
> with a simpler Bordeaux or
> CalCab. Fiery Szechuan fare is probably best with water or beer, but if
> you need wine try sparkling or off-dry Riesling. Cab Franc has its
> fans, too.
>
> Japanese: With sushi, sparkling wines or Sauvignon Blanc tend to get
> the most votes. Of course, it you're ordering mostly grilled eel you
> might prefer a lighter red. With cooked dishes, many find that Nebbiolo
> and Pinot Noir do well with the umami flavors prevalent in some dishes.
>
>
> Thai: Many people like Gewurztraminer. Others prefer Riesling or Chenin
> Blanc. Rhone white varietals (Marsanne and Roussane) have their
> proponents, too. A touch of sweetness helps if there's a lot of spice.
>
> Mexican- like Chinese, really not one cuisine but a collection of
> regional cuisines. Mole sauce might call for a Zinfandel or Sangiovese,
> while huachinango Veracruz(red snapper w/green olives) might call for a
> flavorful white. The usual Tex-Mex we often encounter in US defies wine
> -beer is the usual answer. . If you absolutely must have wine, then go
> with Sangria or maybe sparkling or crisp offdry white.
>
> Middle Eastern: a little easier. Does well with Rhone whites or spicier
> ripe reds- Rhones, Zinfandel, etc. There are some Morrocan and Algerian
> wines available, as well as the famous Ch. Musar from Lebanon, if you
> wish to stay on theme.

The idea of 'matching' is over-done. Most succulent meats will be well
served by most reds. Remember that complex dishes complement simpler
wines, and that simpler dishes show complex wines off to advantage.
European dishes go with European wines. Oriental cooking is often
incompatible with Euroean wines.