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.

An excellent start. One thing I'd mention up front is that the rule of "red with meat, white with fish" is not all that good a rule.

> Lamb is often associated with Pauillac, but is a fine match for any
> Bordeaux or Bordeaux-blend ("Meritage") wine.

Here you might include a link to the wiki article on Bordeaux and Meritage wines. These kinds of links might be appropriate elsewhere too.

> Chicken- simple roast chicken is a fine backdrop for fine mature reds

I'll have to try that! Would you suggest that for simple grilled chicken too, or does roasting give it the depth of flavor needed to stand up to a mature red?

> Turkey- pretty controversial. Advocates for Zinfandel, roses, Riesling
> Kabinetts, and more

We roast turkey on a charcoal grill, throwing in wet wood chips for a smokey flavor. It comes out wonderfully, and is a great match for Zin.

> Tuna steaks- soft Merlot or other round reds.

My favorite restaurant reccomends a Cabernet, and I've often done that successfully, but on reflection, I think you're right here - a softer wine like Merlot may well do better. I'll have to try that.

> Japanese: [...]

Don't omit rice wine with sushi!

I did find that the Loloins Zin from (I think) 1999 was very very spicey and stood up to wasabi. It went well with sushi.

> 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.

I find Syrah to work very well here too, as do some Turkish reds whose names escape me.

I like that the list is arranged as
food: wines to go with
rather than the reverse, which is all too common.

Some emphasis should also be put on herbs and spices that go well (or go badly, which is just as useful!) with what wines.

http://www.telluriderestaurant.com/wines.php

is a good resource too - their "food friendly" and "food foes" list is something worth experimenting with. (i.e. suggest that a person have some foods that "go with" a wine along with some foods that "don't go with" that wine, all at the same meal, and then try the combinations and note how the wine tastes different against the friends and foes.

Jose
--
"Never trust anything that can think for itself, if you can't see where it keeps its brain." (chapter 10 of book 3 - Harry Potter).
for Email, make the obvious change in the address.

DaleW wrote:
> Comments or additions welcome.
<snip>
Hi Dale,
I think all of us appreciate your efforts to compile this FAQ.
If I may, I'd like to offer a suggestion for lobster (tails).
Champagne or another good sparkling wine refreshes the palate
when dipping the pieces of lobster in drawn butter.
JMHO
Dick R.

DaleW wrote:
> Comments or additions welcome.
<SNIP>
Very nice, Dale! A few comments:
lamb - Zinfandel is very well suited to spicier/garlicky preparations
game - maybe should be venison/elk?
salmon - the Pinot Noir should be of the more acidic variety (IMVHO)
game birds - Cotes du Rhones with the gamier sort, Pinot Noir or
traditional Rioja Reserva/Gran Reserva with the less gamy
goose - to me, one of the most versatile foils to any non-tannic red wine

I also agree that a small section dealing with common sauces/spices
would be a welcome addition.

I'll add this in once the comments have all filtered in.

Mark Lipton

Jose wrote:

>> Chicken- simple roast chicken is a fine backdrop for fine mature reds
>
> I'll have to try that! Would you suggest that for simple grilled
> chicken too, or does roasting give it the depth of flavor needed to
> stand up to a mature red?

To me, roast chicken is simply a tabula rasa for wine: it has a very
subtle flavor that doesn't get in the way of a delicate wine. Grilled
chicken has a bolder flavor and (to me) begs for a bigger sort of wine.

Mark Lipton

Good stuff Dale. Just adding my own experiences with Indian/other Asian
cuisine styles:

Punjabi cuisine: With a lot more kormas and cream-based dishes that
have a fair amount of spice and flavour to them, aromatic whites with
good acidity tend to pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrussy ones from Australia.

North-west Frontier/Peshawari cuisine: Dry Riesling works very well in
conjunction with a lot of these, as it's one of the few wine styles
that can stand up to the strong flavours. Gewurztraminer also works
quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Salil

Version 1.1

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

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) or Zinfandel. 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- for elk or venison, generally look to powerful wines, Syrah
(Rhone or New World) in particular is a good match. For wild boar,
consider Brunello di Montalcino.

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, Rioja, or softer New World Merlots or
Cabernets. A good backdrop for most non-tannic reds.

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. Gamier birds
(from long hanging) tend to go with Rhone reds with some spice.

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 with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne 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. Other stick to sake ("rice wine", though actually
brewed) or beer. 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.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with
a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles
that can stand up to the strong flavours. Gewurztraminer also works
quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Hello,
Just my EU 0.02 - red Bandol with lamb.
Also with gamier game, like (American) elk or European fallow deer.

Cheers

Nils Gustaf

--
Respond to nils dot lindgren at drchips dot se

V 1.2
(some more of my opinions, some more suggestion incorporated, some more
opinions drawn from old AFW discussions. I'll work on
sauces/herbs/seasonings next. Someone else would be better for
desserts- any volunteers? As I tend to be fairly carnivorous, some more
suggestions for veggies would be good- I tend to have as sides).

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). The old
idea of "red with meat, white with fish" is not all that good a rule-
it depends what meat, what fish (and what red, what white!).

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

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), Bandol, or Zinfandel. 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- for elk or venison, generally look to powerful wines, Syrah
(Rhone or New World) in particular is a good match, as are bigger wines
from Provence, such as Bandol. For wild boar, consider Brunello di
Montalcino.
Rabbit is great with Sangiovese or Pinot Noir (or Riesling in some
preparations).

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. A good
backdrop for most non-tannic reds.

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. Gamier birds
(from long hanging) tend to go with Rhone reds with some spice.

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 with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne 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

Vegetables and Sides

Mushrooms- one of the great pairings for red wine in general. Many
types are a great combo with earthy Pinot Noirs (especially cremini,
cepes, oysters, chanterelle, black
trumpet, matsutake, etc). Cremini or porcini in cream sauces do well
with Chardonnay based wines. Creamed morels or morels en croute call
out for a fragrant (not big) Burgundy, though others reach for
Cote-Rotie and Temperanillo. Grilled portobellos usually are a good
match for Cabernet, Merlot, or Nebbiolo based wine. Enokis and straw
depend a lot on presentation (true for everything of course), but more
about sparkling or characterful white (Loire Chenin Blanc, Viognier,
Pinot Gris or Kabinett Riesling).

Truffles, black or white:
Best nebbiolo based wine you can find, Barbaresco can be even better
than
Barolo for this match.


Artichokes- can be a wine killer, but try lighter whites
Asparagus - for some a strange match, but try NZ Sauvignon Blanc or
Gruner Veltliner. For white asparagus, try Alsace Muscat.
Fresh tomatoes- acidic whites
Ratatouille- fresh whites or roses
Salad- vinegary dressings are a wine killer. Drink water!

Cheeses
When in doubt, go with white.
Goat cheese- Sauvignon Blanc is the classic
Munster- dry Riesling
Gouda -lighter reds. Aged Gouda -good match for Cabernet based wines
Manchego -same as Gouda, depends on age. A tangy aged one is great with
Priorat.
Hoch Ybrig -does well with mature but vibrant big reds
Parmigiano Reggiano- Amarone, Cabernet
Cheddar: If we're talking young moist cheddar, fruity Zinfandel or
Merlot. Aged artisanal cheddars deserve a big dry red
Triple cremes- Auslese level Riesling.
Epoisses - some of us like with red Burgundy, almost everyone likes
with white Burgundy.
Stilton- Port (or Tokay)
Roquefort-Sauternes
Gorgonzola dolce needs a bit of sweetness - recieto della Valpolicella
maybe. More mature versions, though pungent, can stand up to drier reds
Mimolette -Bordeaux
Brie and its relatives- better with whites

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. Other stick to sake ("rice wine", though actually
brewed) or beer. 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.

Vietnamese : Many of the same suggestions as Thai, lemongrass does well
with many aromatic whites (rousanne, viognier, etc). Fusion
(French/Vietnamese) can do well with Kabinett or Spatlese level offdry
Riesling, as well as dry Rieslings and Gruner Veltliner.

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.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with
a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles
that can stand up to the strong flavours. Gewurztraminer also works
quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Korean: lots of kimchi calls out for beer! But kalbi and bulgogi both
pair well with aggressive Syrah/Shiraz or other Rhone varietals.

V 1.3
(combination of my opinions, suggestions, and some more opinions drawn
from old AFW discussions. For herbs/seasonings I've partially drawn
from Hugh Johnston. next. Someone else would be better for desserts-
any volunteers? As I tend to be fairly carnivorous, some more
suggestions for veggies would be good- I tend to have as sides).

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). The
old
idea of "red with meat, white with fish" is not all that good a
rule-
it depends what meat, what fish (and what red, what white!).

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
Herbs, Seasonings,and Sauces
Desserts
Non-European Ethnic 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), Bandol, or Zinfandel. 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- for elk or venison, generally look to powerful wines, Syrah
(Rhone or New World) in particular is a good match, as are bigger wines

from Provence, such as Bandol. For wild boar, consider Brunello di
Montalcino. Rabbit is great with Sangiovese or Pinot Noir (or Riesling
in some
preparations).

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. A good

backdrop for most non-tannic reds.

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. Gamier birds
(from long hanging) tend to go with Rhone reds with some spice.

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 with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne 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

Vegetables and Sides

Mushrooms- one of the great pairings for red wine in general. Many
types are a great combo with earthy Pinot Noirs (especially cremini,
cepes, oysters, chanterelle, black trumpet, matsutake, etc). Cremini
or porcini in cream sauces do well with Chardonnay based wines. Creamed
morels or morels en croute call
out for a fragrant (not big) Burgundy, though others reach for
Cote-Rotie and Temperanillo. Grilled portobellos usually are a good
match for Cabernet, Merlot, or Nebbiolo based wine. Enokis and straw
depend a lot on presentation (true for everything of course), but more
about sparkling or characterful white (Loire Chenin Blanc, Viognier,
Pinot Gris or Kabinett Riesling).

Truffles, black or white:
Best nebbiolo based wine you can find, Barbaresco can be even better
than Barolo for this match.

Artichokes- can be a wine killer, but try lighter whites.

Asparagus - for some a strange match, but try NZ Sauvignon Blanc or
Gruner Veltliner. For white asparagus, try Alsace Muscat.

Fresh tomatoes- acidic whites

Ratatouille- fresh whites or roses

Salad- vinegary dressings are a wine killer. Drink water!

Cheeses

When in doubt, go with white.
Goat cheese- Sauvignon Blanc is the classic
Munster- dry Riesling
Gouda -lighter reds. Aged Gouda -good match for Cabernet based wines
Manchego -same as Gouda, depends on age. A tangy aged one is great with

Priorat.
Hoch Ybrig -does well with mature but vibrant big reds
Parmigiano Reggiano- Amarone, Cabernet
Cheddar: If we're talking young moist cheddar, fruity Zinfandel or
Merlot. Aged artisanal cheddars deserve a big dry red
Triple cremes- Auslese level Riesling.
Epoisses - some of us like with red Burgundy, almost everyone likes
with white Burgundy.
Stilton- Port (or Tokay)
Roquefort-Sauternes
Gorgonzola dolce needs a bit of sweetness - recieto della Valpolicella
maybe. More mature versions, though pungent, can stand up to drier reds

Mimolette -Bordeaux
Brie and its relatives- better with whites

Herbs, Seasonings, and Sauces

Chiles: off-dry wines (especially Riesling) and sparkling wines are
usually suggested, though this is more in the category of "less
harm" than complementing.

Dill: Good with brighter whites, especially Sauvignon Blanc

Garlic- a good wine match, if cooked. Raw garlic does better with
whites

Mint-better with whites or light reds. A strong mint sauce with lamb is
a wine-killer.

Black pepper- better with big reds. Some find an affinity with Syrah.

Sage: does well with whites with body (bigger Gruner Veltliner,
Chardonnay, or Sauvignon Blanc based wines), as lighter reds with good
acidity, especially Sangiovese based wines, or mature reds that have
resolved their tannins.

Tarragon: better with whites than reds

Rosemary: in small doses, very versatile with both reds and whites.

Saffron: bright whites

Oregano: good with Sangiovese, Barbera

Ginger: Riesling, Gewurztraminer, Pinot Gris.

Cardamom: Try Rhone or other aromatic whites

Cream sauces- look for whites with good acidity to cut through fat.

Hollandaise: try Sauvignon Blanc

Pesto: bright Italian white (Soave or Fiano)

Aioli: Provence rose, Rhone whites

Bolognese sauce- Italian red with good acidity (Chianti or Barbera for
example)

Fresh tomato sauces- while many folks again look to reds, try a white
with good acidity as an alternative

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. Other stick to sake ("rice wine", though actually
brewed) or beer. 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.

Vietnamese : Many of the same suggestions as Thai, lemongrass does well

with many aromatic whites (rousanne, viognier, etc). Fusion
(French/Vietnamese) can do well with Kabinett or Spatlese level offdry
Riesling, as well as dry Rieslings and Gruner Veltliner.

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.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with

a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles that can stand up to the strong flavours.
Gewurztraminer also works quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon
Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Korean: lots of kimchi calls out for beer! But kalbi and bulgogi both
pair well with aggressive Syrah/Shiraz or other Rhone varietals

Hello, DaleW!
You wrote on 24 Sep 2006 11:16:21 -0700:

D> There are no hard or fast rules for wine and food matching.
D> No match will be successful if you don't like the wine.
D> This section, however,
D> is intended as a guide to some generally accepted
D> principles, with pointers to matches both good and bad (to
D> most people's taste). The old
D> idea of "red with meat, white with fish" is not all that
D> good a rule-
D> it depends what meat, what fish (and what red, what white!).

D> There are some matches that are considered classic:
D> Beef and Cabernet
D> Oysters and Muscadet or Chablis

D> There are some matches that very few people would find
successful:
D> sole or other delicate fish with a big red
D> red meat with a light white (basic Muscadet, Vinho Verde, or
D> Sauvignon Blanc)
D> spicy dishes with a big Cabernet

D> However, the vast majority of dishes and possible wine
D> matches are in-between. There's no way to cover every
D> eventuality here- we can say
D> beef and Cabernet is a good match, but a sauce, prep
D> technique, or side

D> dish might conflict. So please be aware these are very
D> general guidelines, and feel free to ask specific questions
D> on AFW .

D> Suggestions:
D> Meats
D> Poultry
D> Seafood
D> Vegetables/Sides
D> Cheeses
D> Herbs, Seasonings,and Sauces
D> Desserts
D> Non-European Ethnic Cuisines

D> Meats

D> Beef is a classic accompaniment for bigger reds wines. With
D> steaks, especially if rare, one might stick to bigger more
D> tannic reds- young California Cabernet Sauvignon or
D> Bordeaux, Australian Shiraz, or young Northern Rhones.
D> Roasts and braised meat might be more appropriate for mature
D> Cabernet or Merlot based wines (whether Bordeaux, New World,
D> or elsewhere), mature Nebbiolo, or other elegant reds.

D> Lamb is often associated with Pauillac, but is a fine match
D> for any Bordeaux or Bordeaux-blend ("Meritage") wine. If
D> heavy on the herbs and
D> garlic you might consider a Rhone (or a wine from Rhone
D> varietals such as Grenache, Mouvedre, Syrah, etc. from
D> California, Spain, Australia, or elsewhere), Bandol, or
D> Zinfandel. Rioja also is a historic match.

D> Pork is generally lighter, and does well with lighter reds
D> (Pinot Noirs

D> that are less heavy, most Sangiovese except Brunello,
D> etc.). Roses also work well. But many people think that pork
D> is best with whites. Try a Gruner Veltliner or a dry to
D> off-dry Riesling.

D> Ham- roses are often recommended. Cured raw hams (proscuitto
D> for example) do well with whites or sparkling wines.

D> Veal -recommendations similar to pork

D> Game- for elk or venison, generally look to powerful wines,
D> Syrah (Rhone or New World) in particular is a good match, as
D> are bigger wines

D> from Provence, such as Bandol. For wild boar, consider
D> Brunello di Montalcino. Rabbit is great with Sangiovese or
D> Pinot Noir (or Riesling in some
D> preparations).

D> Individual dishes:
D> Choucroute - Alsace Riesling is traditional
D> Steak tartare- crisp whites
D> Beef Bourguignon - um, Burgundy!

D> Poultry:

D> Chicken- simple roast chicken is a fine backdrop for fine
D> mature reds, yet can also do well with whites. Coq au vin is
D> typically served with a

D> wine similar to the cooking wine (though one might use a
D> simple Bourgogne for cooking and a fine Chambolle 1er with
D> dinner- or a California appelation Pinot Noir for cooking
D> and the single vineyard version for the table).

D> Duck- Pinot Noir is excellent, but this goes well with
D> mature Nebbiolo,

D> Syrah, or Bordeaux as well. A vocal minority support
D> Amarone.

D> Goose- mature Bordeaux or softer New World Merlots or
D> Cabernets. A good

D> backdrop for most non-tannic reds.

D> Foie Gras- Sauternes or other sweet botrytized wines are
D> traditional and fine, but arguments can be made for Chablis
D> Grand Cru, too!

D> Turkey- pretty controversial. Advocates for Zinfandel,
D> roses, Riesling Kabinetts, and more.

D> Game birds: bigger richer ones do well with classic red
wines;
D> smaller delicate birds might be better served with a rich
D> white. Gamier birds (from long hanging) tend to go with
D> Rhone reds with some spice.

D> Seafood:

D> White fleshed fish (flounder, sole, etc) : Soave, Chablis,
D> unoaked Chardonnay, Sauvignon Blanc. If there's a richer
D> sauce then oaked Chardonnay or bigger white Burgundy.

D> Salmon: many prefer big Chardonnays, but there is a long
tradition
D> of reds, especially Pinot Noir with good acidity.

D> Tuna steaks- soft Merlot or other round reds. Less tannic
D> Cabernet can work.

D> Lobster- big oaked Chardonnay (buttery California or a white
D> Burgundy like a Meursault) is the traditional accompaniment,
D> but unoaked Chardonnay (Chablis 1er Crus maybe) and
D> Champagne have their adherents.

D> Try Gruner Veltliner as a dark horse.

D> Scallops: Chablis, Gruner Veltliner, lighter Chardonnays
D> Oysters, clams, mussels: Muscadet or Chablis
D> Caviar: Champagne or Cremant de Bourgogne
D> Bouillabaisse- White Rhone or Southern French Rose

D> Vegetables and Sides

D> Mushrooms- one of the great pairings for red wine in
D> general. Many types are a great combo with earthy Pinot
D> Noirs (especially cremini, cepes, oysters, chanterelle,
D> black trumpet, matsutake, etc). Cremini or porcini in cream
D> sauces do well with Chardonnay based wines. Creamed morels
D> or morels en croute call out for a fragrant (not big)
D> Burgundy, though others reach for Cote-Rotie and
D> Temperanillo. Grilled portobellos usually are a good match
D> for Cabernet, Merlot, or Nebbiolo based wine. Enokis and
D> straw depend a lot on presentation (true for everything of
D> course), but more about sparkling or characterful white
D> (Loire Chenin Blanc, Viognier, Pinot Gris or Kabinett
D> Riesling).

D> Truffles, black or white:
D> Best nebbiolo based wine you can find, Barbaresco can be
D> even better than Barolo for this match.

D> Artichokes- can be a wine killer, but try lighter whites.

D> Asparagus - for some a strange match, but try NZ Sauvignon
D> Blanc or Gruner Veltliner. For white asparagus, try Alsace
D> Muscat.

D> Fresh tomatoes- acidic whites

D> Ratatouille- fresh whites or roses

D> Salad- vinegary dressings are a wine killer. Drink water!

D> Cheeses

D> When in doubt, go with white.
D> Goat cheese- Sauvignon Blanc is the classic
D> Munster- dry Riesling
D> Gouda -lighter reds. Aged Gouda -good match for Cabernet
D> based wines Manchego -same as Gouda, depends on age. A tangy
D> aged one is great with

D> Priorat.
D> Hoch Ybrig -does well with mature but vibrant big reds
D> Parmigiano Reggiano- Amarone, Cabernet
D> Cheddar: If we're talking young moist cheddar, fruity
Zinfandel or
D> Merlot. Aged artisanal cheddars deserve a big dry red
D> Triple cremes- Auslese level Riesling.
D> Epoisses - some of us like with red Burgundy, almost
D> everyone likes with white Burgundy.
D> Stilton- Port (or Tokay)
D> Roquefort-Sauternes
D> Gorgonzola dolce needs a bit of sweetness - recieto della
D> Valpolicella maybe. More mature versions, though pungent,
D> can stand up to drier reds

D> Mimolette -Bordeaux
D> Brie and its relatives- better with whites

D> Herbs, Seasonings, and Sauces

D> Chiles: off-dry wines (especially Riesling) and sparkling
wines
D> are usually suggested, though this is more in the category
D> of "less harm" than complementing.

D> Dill: Good with brighter whites, especially Sauvignon Blanc

D> Garlic- a good wine match, if cooked. Raw garlic does better
D> with whites

D> Mint-better with whites or light reds. A strong mint sauce
D> with lamb is a wine-killer.

D> Black pepper- better with big reds. Some find an affinity
D> with Syrah.

D> Sage: does well with whites with body (bigger Gruner
Veltliner,
D> Chardonnay, or Sauvignon Blanc based wines), as lighter reds
D> with good acidity, especially Sangiovese based wines, or
D> mature reds that have resolved their tannins.

D> Tarragon: better with whites than reds

D> Rosemary: in small doses, very versatile with both reds and
whites.

D> Saffron: bright whites

D> Oregano: good with Sangiovese, Barbera

D> Ginger: Riesling, Gewurztraminer, Pinot Gris.

D> Cardamom: Try Rhone or other aromatic whites

D> Cream sauces- look for whites with good acidity to cut
D> through fat.

D> Hollandaise: try Sauvignon Blanc

D> Pesto: bright Italian white (Soave or Fiano)

D> Aioli: Provence rose, Rhone whites

D> Bolognese sauce- Italian red with good acidity (Chianti or
D> Barbera for example)

D> Fresh tomato sauces- while many folks again look to reds,
D> try a white with good acidity as an alternative

D> Non-European Ethnic Foods:

D> This section will be the most controversial. Unlike European
D> cuisines that developed alongside wine, there are few
D> "classic" matches. So take
D> each of these suggestions with a grain of salt.

D> Chinese: Saying what red wine matches with Chinese food is
D> impossible. It's like saying which wine pairs with European
D> food. The problem of course is that "Chinese food" is not
D> even one cuisine, but a group of regional cuisines. The wine
D> for a Cantonese dish is not neccesarily going to be great
D> for Szechuan, Shanghai,Fukien, Peking/Northern dishes. And
D> the same wine is probably not best
D> choice for chicken, beef, pork, and seafood dishes. Robert
D> Parker I believe is
D> on record commenting on the affinity of Nebbiolo and dim sum
D> dumplings with a soy/shoyu dipping sauce. Beef with
D> broccoli can pretty good with a simpler Bordeaux or CalCab.
D> Fiery Szechuan fare is probably best with water or beer, but
D> if you need wine try sparkling or off-dry Riesling. Cab
D> Franc has its fans, too.

D> Japanese: With sushi, sparkling wines or Sauvignon Blanc
tend to get
D> the most votes. Other stick to sake ("rice wine", though
D> actually brewed) or beer. Of course, it you're ordering
D> mostly grilled eel you

D> might prefer a lighter red. With cooked dishes, many find
D> that Nebbiolo

D> and Pinot Noir do well with the umami flavors prevalent in
D> some dishes.

D> Thai: Many people like Gewurztraminer. Others prefer
Riesling or
D> Chenin

D> Blanc. Rhone white varietals (Marsanne and Roussane) have
D> their proponents, too. A touch of sweetness helps if there's
D> a lot of spice.

D> Vietnamese : Many of the same suggestions as Thai,
D> lemongrass does well

D> with many aromatic whites (rousanne, viognier, etc). Fusion
D> (French/Vietnamese) can do well with Kabinett or Spatlese
D> level offdry Riesling, as well as dry Rieslings and Gruner
D> Veltliner.

D> Mexican- like Chinese, really not one cuisine but a
D> collection of regional cuisines. Mole sauce might call for a
D> Zinfandel or Sangiovese,

D> while huachinango Veracruz(red snapper w/green olives) might
D> call for a

D> flavorful white. The usual Tex-Mex we often encounter in US
D> defies wine

D> -beer is the usual answer. . If you absolutely must have
D> wine, then go with Sangria or maybe sparkling or crisp
D> offdry white.

D> Middle Eastern: a little easier. Does well with Rhone whites
or
D> spicier

D> ripe reds- Rhones, Zinfandel, etc. There are some Morrocan
D> and Algerian

D> wines available, as well as the famous Ch. Musar from
D> Lebanon, if you wish to stay on theme.

D> Indian: Again, a collection of regional cuisines. Punjabi
cuisine-
D> with

D> a lot more kormas and cream-based dishes that have a fair
D> amount of spice and flavour to them, aromatic whites with
D> good acidity tend to pair well with Punjabi food, vegetarian
D> or not. Rieslings usually work very well, particularly the
D> more acidic and citrusy ones from Australia.North-west
D> Frontier/Peshawari cuisine: Dry Riesling works very well in
D> conjunction with a lot of these, as it's one of the few wine
D> styles that can stand up to the strong flavours.
D> Gewurztraminer also works quite well.

D> Malay/Singaporean cuisine: Riesling and Gewurztraminer both
go well
D> with a lot of food from this area, but I've found that
D> Sauvignon Blanc
D> (particularly the Marlborough style) works best. Very few
D> combinations in this part of the world work out as well as
D> Singaporean chicken satays with a glass of Sauv on the side.

Do you think that a comment on the various fondues is
appropriate given the present mildly active topic?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Hello, DaleW!
You wrote on 24 Sep 2006 11:16:21 -0700:

My apologies for attaching the 14Kb of your draft to my just
posted question about fondu.
It was carelessness I'm afraid!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On 24 Sep 2006 11:16:21 -0700
"DaleW" > wrote:

> Seafood:

Hi Dale,

Might want to add that if red is desired with fish, especially grilled, a cabernet
franc from the Loire is a good match: Saumur, Chinon, etc.

Also you refer to cepes and porcini (I think I saw) which are of course the
same mushroom; might be confusing.

Great work, very interesting spice/herb/flavor section, I'm not sure I've
seen something like that before.

-E
--
Emery Davis
You can reply to ecom
by removing the well known companies

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.

"UC" > wrote in
>
> 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.
>

Well stated.

"UC" > wrote in news:1159127128.236256.242540
@h48g2000cwc.googlegroups.com:

> European dishes go with European wines. Oriental cooking is often
> incompatible with Euroean wines.
>
I hate to say it but Oriental cooking is GREAT with European wines such as
German Rieslings (kabinett and spatlese), good Austrian Gruner Veltliners,
off-dry Chenins from the Loire and, sometimes, even with some Alsatian
wines.

S.

Santiago wrote:
> "UC" > wrote in news:1159127128.236256.242540
> @h48g2000cwc.googlegroups.com:
>
> > European dishes go with European wines. Oriental cooking is often
> > incompatible with Euroean wines.
> >
> I hate to say it but Oriental cooking is GREAT with European wines such as
> German Rieslings (kabinett and spatlese), good Austrian Gruner Veltliners,
> off-dry Chenins from the Loire and, sometimes, even with some Alsatian
> wines.
>
> S.

I meant reds, for the most part.

Jim,
I'll throw the cheese fondue (and raclette) suggestions in cheese
section on next revision.

Will try to add Loire Cab Franc (Pride Cab Franc would be a disaster!)
with grilled fish.
Will change references to ceps/cepes/porcini (I tend to use
interchangeably)
Thanks!

> Will try to add Loire Cab Franc (Pride Cab Franc would be a disaster!)

How do the two compare? (Why is one great and the other a disaster?)

Jose
--
"Never trust anything that can think for itself, if you can't see where
it keeps its brain." (chapter 10 of book 3 - Harry Potter).
for Email, make the obvious change in the address.

Santiago > wrote:

>> European dishes go with European wines. Oriental cooking is
>> often incompatible with Euroean wines.

> I hate to say it but Oriental cooking is GREAT with European
> wines such as German Rieslings (kabinett and spatlese), good
> Austrian Gruner Veltliners, off-dry Chenins from the Loire and,
> sometimes, even with some Alsatian wines.

We once had a *real* spicy oriental dinner (prepared with the
original amount of chili & spices). A fully ripe (14% without
chaptalisation) sauvignon blanc from Styria (possibly Austria's
best kept secret regarding top white wines) went very, very well,
as did a full-throttle Aussie Shiraz.

M.

Michael Pronay wrote:

> We once had a *real* spicy oriental dinner (prepared with the
> original amount of chili & spices). A fully ripe (14% without
> chaptalisation) sauvignon blanc from Styria (possibly Austria's
> best kept secret regarding top white wines) went very, very well,
> as did a full-throttle Aussie Shiraz.

I concur. As I've mentioned before, one of the best matches I've ever
had with spicy Thai food was Manfred Tement's '97 'Zieregg' Sauvignon.
Of course, I would gladly eat newspaper with that wine ;-)

Mark Lipton

Jose wrote:
> > Will try to add Loire Cab Franc (Pride Cab Franc would be a disaster!)
> How do the two compare? (Why is one great and the other a disaster?)

Loire cab francs (Chinon, for instance) tend to be bright balanced
medium-bodied reds with good acidity. Pride Cab Franc is almost a
character of bigness: superripe, heavy tannins, heavy oak. A steak
would be a better match than fish.

> Loire cab francs (Chinon, for instance) tend to be bright balanced
> medium-bodied reds with good acidity. Pride Cab Franc is almost a
> character of bigness: superripe, heavy tannins, heavy oak. A steak
> would be a better match than fish.

Interesting. That was my experience with the Husch - it overwhelmed the
tuna I had with it (I think I'm going to try Merlot instead with tuna),
although I've had some light Cab Francs too.

Jose
--
"Never trust anything that can think for itself, if you can't see where
it keeps its brain." (chapter 10 of book 3 - Harry Potter).
for Email, make the obvious change in the address.

Mark Lipton > wrote:

>> We once had a *real* spicy oriental dinner (prepared with the
>> original amount of chili & spices). A fully ripe (14% without
>> chaptalisation) sauvignon blanc from Styria (possibly Austria's
>> best kept secret regarding top white wines) went very, very
>> well, as did a full-throttle Aussie Shiraz.

> I concur. As I've mentioned before, one of the best matches
> I've ever had with spicy Thai food was Manfred Tement's '97
> 'Zieregg' Sauvignon.

Mark, how the hell did you know we had Tement's Zieregg, too?!

I was even tempted to add "with just a touch of wood", but then
this would have been a little confusing, so I left it out.

Iirc, ours was the 1999.

> Of course, I would gladly eat newspaper with that wine ;-)

1997 Zieregg SB is an all-time classic indeed.

M.

V 1.34
(combination of my opinions, suggestions, and some more opinions drawn
from old AFW discussions. For desserts I've mostly drawn
from Hugh Johnston. I'll also note that I have not including
diacriticals, as there seems to be some difficulty with some
newsreaders. While technically I think then I should say Gruener rather
than Gruner, for clarity I'll stick to latter. ).

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). The
old idea of "red with meat, white with fish" is not all that good a
rule- it depends what meat, what fish (and what red, what white!).

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
Herbs, Seasonings,and Sauces
Desserts
Non-European Ethnic 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), Bandol, or Zinfandel. 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- for elk or venison, generally look to powerful wines, Syrah
(Rhone or New World) in particular is a good match, as are bigger wines

from Provence, such as Bandol. For wild boar, consider Brunello di
Montalcino. Rabbit is great with Sangiovese or Pinot Noir (or Riesling
in some preparations).


Individual dishes:
Choucroute - Alsace Riesling is traditional
Steak tartare- crisp whites
Beef Bourguignon - um, Burgundy!
Fondue Bourguignonne - Burgundy works again, but full-bodied reds from
around the globe will also

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 also well with mature
Nebbiolo,

Syrah, or Bordeaux as well. A vocal minority support Amarone.

Goose- mature Bordeaux or softer New World Merlots or Cabernets. A good

backdrop for most non-tannic reds.

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. Gamier birds
(from long hanging) tend to go with Rhone reds with some spice.


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 with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne have their adherents.


Try Gruner Veltliner as a dark horse.

Grilled Fish: If you want red, try a Loire Cab Franc
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

Vegetables and Sides
Mushrooms- one of the great pairings for red wine in general. Many
types are a great combo with earthy Pinot Noirs (especially cremini,
cepes/porcini, oysters, chanterelle, black trumpet, matsutake, etc).
Cremini
or porcini/cepes in cream sauces do well with Chardonnay based wines.
Creamed
morels or morels en croute call out for a fragrant (not big) Burgundy,
though others reach for Cote-Rotie and Temperanillo. Grilled
portobellos usually are a good
match for Cabernet, Merlot, or Nebbiolo based wine. Enokis and straw
depend a lot on presentation (true for everything of course), but more
about sparkling or characterful white (Loire Chenin Blanc, Viognier,
Pinot Gris or Kabinett Riesling).

Truffles, black or white:
Best nebbiolo based wine you can find, Barbaresco can be even better
than Barolo for this match.

Artichokes- can be a wine killer, but try lighter whites.

Asparagus - for some a strange match, but try NZ Sauvignon Blanc or
Gruner Veltliner. For white asparagus, try Alsace Muscat.

Fresh tomatoes- acidic whites

Ratatouille- fresh whites or roses

Salad- vinegary dressings are a wine killer. Drink water!

Cheeses

When in doubt, go with white.

Goat cheese- Sauvignon Blanc is the classic
Munster- dry Riesling
Gouda -lighter reds. Aged Gouda -good match for Cabernet based wines
Manchego -same as Gouda, depends on age. A tangy aged one is great with

Priorat.
Hoch Ybrig -does well with mature but vibrant big reds
Parmigiano Reggiano- Amarone, Cabernet
Cheddar: If we're talking young moist cheddar, fruity Zinfandel or
Merlot. Aged artisanal cheddars deserve a big dry red
Triple cremes- Auslese level Riesling.
Epoisses - some of us like with red Burgundy, almost everyone likes
with white Burgundy.
Stilton- Port (or Tokay)
Roquefort-Sauternes
Gorgonzola dolce needs a bit of sweetness - recieto della Valpolicella
maybe. More mature versions, though pungent, can stand up to drier reds

Mimolette -Bordeaux
Brie and its relatives- better with whites
Cheese fondue- crisp whites. If you're looking for regional matches,
more "alpine" wines include Fendant from Switzerland and various whites
fromt he Savoie. Riesling, Pinot Blanc, Gruner Veltliner or more acidic
versions of Chardonnay might also work. If one really wants red, try a
lighter red with good acidity such as a cru Beaujolais.

Herbs, Seasonings, and Sauces

Chiles: off-dry wines (especially Riesling) and sparkling wines are
usually suggested, though this is more in the category of "less
harm" than complementing.

Dill: Good with brighter whites, especially Sauvignon Blanc

Garlic- a good wine match, if cooked. Raw garlic does better with
whites

Mint-better with whites or light reds. A strong mint sauce with lamb is

a wine-killer.

Black pepper- better with big reds. Some find an affinity with Syrah.

Sage: does well with whites with body (bigger Gruner Veltliner,
Chardonnay, or Sauvignon Blanc based wines), as lighter reds with good
acidity, especially Sangiovese based wines, or mature reds that have
resolved their tannins.

Tarragon: better with whites than reds

Rosemary: in small doses, very versatile with both reds and whites.

Saffron: bright whites

Oregano: good with Sangiovese, Barbera

Ginger: Riesling, Gewurztraminer, Pinot Gris.

Cardamom: Try Rhone or other aromatic whites

Cream sauces- look for whites with good acidity to cut through fat.

Hollandaise: try Sauvignon Blanc

Pesto: bright Italian white (Soave or Fiano)

Aioli: Provence rose, Rhone whites

Bolognese sauce- Italian red with good acidity (Chianti or Barbera
for
example)

Fresh tomato sauces- while many folks again look to reds, try a white
with good acidity as an alternative

Desserts

Chocolate: A controversial one, but candidates include Brachetto
d'Acqui or Cerdon de Bugey(sparkling roses), Banyuls, Rasteau VDN
rouge, or fortified Muscats from Australia or CA. A few espouse Port or
dry Reds, but the latter in particular doesn't seem to do well to most.


Creme Brulee: Sauternes or Muscat de Beaumes Venise

Tiramisu: Moscatel de Valencia, fortified Muscat

Mince Pies: Botrytized Semillon

Baklava : sweet Muscat such as Setubal

Cheesecake: non-dry sparkling wines such Moscato d'Asti

Lemon pudding : Tokay

Fruits and fruit pies: Apple - Sweet Riesling or Chenin Blanc. Apricot:
Botrytized wines including BA/TBA Riesling, Sauternes, Tokay. Peach or
nectarine: Sweet Riesling.

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 ith 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. Other stick to sake ("rice wine", though actually
brewed) or beer. 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.

Vietnamese : Many of the same suggestions as Thai, lemongrass does well

with many aromatic whites (rousanne, viognier, etc). Fusion
(French/Vietnamese) can do well with Kabinett or Spatlese level offdry
Riesling, as well as dry Rieslings and Gruner Veltliner.

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.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with

a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles that can stand up to the strong flavours.
Gewurztraminer also works quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Korean: lots of kimchi calls out for beer! But kalbi and bulgogi both
pair well with aggressive Syrah/Shiraz or other Rhone varietals

Michael Pronay wrote:
>
> Mark, how the hell did you know we had Tement's Zieregg, too?!

Didn't you know that I moonlight as a psychic? It comes in handy for
catching cheaters in class, too! ;-)


> 1997 Zieregg SB is an all-time classic indeed.

On the basis of my one encounter, I would agree.

Mark Lipton

DaleW wrote:
> V 1.34
> (combination of my opinions, suggestions, and some more opinions drawn
> from old AFW discussions. For desserts I've mostly drawn
> from Hugh Johnston. I'll also note that I have not including
> diacriticals, as there seems to be some difficulty with some
> newsreaders. While technically I think then I should say Gruener rather
> than Gruner, for clarity I'll stick to latter. ).

Now pasted into the latest version of the FAQ, complete with
diacriticals. Check my later post with the new FAQ.

Thanks!
Mark Lipton

(pizza, popcorn, chips added at end, hamburgers under meat)

V 1.5

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). The
old idea of "red with meat, white with fish" is not all that good a
rule- it depends what meat, what fish (and what red, what white!).


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
Herbs, Seasonings,and Sauces
Desserts
Non-European Ethnic Cuisines
Miscellaneous Foods

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 Rhône (or a wine from Rhône varietals
such
as Grenache, Mouvedre, Syrah, etc. from California, Spain, Australia,
or elsewhere), Bandol, or Zinfandel. 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.). Rosés
also work well. But many people think that pork is best with whites.
Try a Grüner Veltliner or a dry to off-dry Riesling.

Ham- rosés are often recommended. Cured raw hams (proscuitto for
example) do well with whites or sparkling wines.

Veal -recommendations similar to pork

Game- for elk or venison, generally look to powerful wines, Syrah
(Rhône or New World) in particular is a good match, as are bigger
wines
from Provence, such as Bandol. For wild boar, consider Brunello di
Montalcino. Rabbit is great with Sangiovese or Pinot Noir (or Riesling
in some preparations).


Individual dishes:
Choucroute - Alsace Riesling is traditional
Steak tartare- crisp whites
Beef Bourguignon - um, Burgundy!
Fondue Bourguignonne - Burgundy works again, but full-bodied reds from
around the globe will also
Hamburgers: Côtes du Rhône, Garnacha (Grenache) based Spanish wines,
less complex Cabernet Sauvignons

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 also well with mature
Nebbiolo,
Syrah, or Bordeaux as well. A vocal minority support Amarone.

Goose- mature Bordeaux or softer New World Merlots or Cabernets. A good

backdrop for most non-tannic reds.

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, rosés, 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. Gamier birds
(from long hanging) tend to go with Rhône reds with some spice.


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 with good acidity.

Tuna steaks- soft Merlot or other round reds. Less tannic Cabernet can
work.

Lobster- big oaked Chardonnay (buttery California or a white Burgundy
like a Meursault) is the traditional accompaniment, but unoaked
Chardonnay (Chablis 1er Crus maybe) and Champagne have their adherents.

Try Grüner Veltliner as a dark horse.

Grilled Fish: If you want red, try a Loire Cab Franc
Scallops: Chablis, Grüner Veltliner, lighter Chardonnays
Oysters, clams, mussels: Muscadet or Chablis
Caviar: Champagne or Cremant de Bourgogne
Bouillabaisse- White Rhône or Southern French Rosé

Vegetables and Sides
Mushrooms- one of the great pairings for red wine in general. Many
types are a great combo with earthy Pinot Noirs (especially cremini,
cepes/porcini, oysters, chanterelle, black trumpet, matsutake, etc).
Cremini
or porcini/cepes in cream sauces do well with Chardonnay based wines.
Creamed
morels or morels en croute call out for a fragrant (not big) Burgundy,
though others reach for Côte-Rôtie and Temperanillo. Grilled
portobellos usually are a good
match for Cabernet, Merlot, or Nebbiolo based wine. Enokis and straw
depend a lot on presentation (true for everything of course), but more
about sparkling or characterful white (Loire Chenin Blanc, Viognier,
Pinot Gris or Kabinett Riesling).

Truffles, black or white:
Best nebbiolo based wine you can find, Barbaresco can be even better
than Barolo for this match.

Artichokes- can be a wine killer, but try lighter whites.

Asparagus - for some a strange match, but try NZ Sauvignon Blanc or
Grüner Veltliner. For white asparagus, try Alsace Muscat.

Fresh tomatoes- acidic whites

Ratatouille- fresh whites or rosés

Salad- vinegary dressings are a wine killer. Drink water!

Cheeses

When in doubt, go with white.

Goat cheese- Sauvignon Blanc is the classic
Munster- dry Riesling
Gouda -lighter reds. Aged Gouda -good match for Cabernet based wines
Manchego -same as Gouda, depends on age. A tangy aged one is great with

Priorat.
Hoch Ybrig -does well with mature but vibrant big reds
Parmigiano Reggiano- Amarone, Cabernet
Cheddar: If we're talking young moist cheddar, fruity Zinfandel or
Merlot. Aged artisanal cheddars deserve a big dry red
Triple cremes- Auslese level Riesling.
Epoisses - some of us like with red Burgundy, almost everyone likes
with white Burgundy.
Stilton- Port (or Tokay)
Roquefort-Sauternes
Gorgonzola dolce needs a bit of sweetness - recieto della Valpolicella
maybe. More mature versions, though pungent, can stand up to drier reds

Mimolette -Bordeaux
Brie and its relatives- better with whites
Cheese fondue- crisp whites. If you're looking for regional matches,
more "alpine" wines include Fendant from Switzerland and various whites
fromt he Savoie. Riesling, Pinot Blanc, Grüner Veltliner or more
acidic versions of Chardonnay might also work. If one really wants red,
try a lighter red with good acidity such as a cru Beaujolais.

Herbs, Seasonings, and Sauces

Chiles: off-dry wines (especially Riesling) and sparkling wines are
usually suggested, though this is more in the category of "less
harm" than complementing.

Dill: Good with brighter whites, especially Sauvignon Blanc

Garlic- a good wine match, if cooked. Raw garlic does better with
whites

Mint-better with whites or light reds. A strong mint sauce with lamb is

a wine-killer.

Black pepper- better with big reds. Some find an affinity with Syrah.

Sage: does well with whites with body (bigger Grüner Veltliner,
Chardonnay, or Sauvignon Blanc based wines), as lighter reds with good
acidity, especially Sangiovese based wines, or mature reds that have
resolved their tannins.

Tarragon: better with whites than reds

Rosemary: in small doses, very versatile with both reds and whites.

Saffron: bright whites

Oregano: good with Sangiovese, Barbera

Ginger: Riesling, Gewurztraminer, Pinot Gris.

Cardamom: Try Rhône or other aromatic whites

Cream sauces- look for whites with good acidity to cut through fat.

Hollandaise: try Sauvignon Blanc

Pesto: bright Italian white (Soave or Fiano)

Aioli: Provence rosé or Rhone whites

Bolognese sauce- Italian red with good acidity (Chianti or Barbera
for
example)

Fresh tomato sauces- while many folks again look to reds, try a white
with good acidity as an alternative

Desserts

Chocolate: A controversial one, but candidates include Brachetto
d'Acqui or Cerdon de Bugey(sparkling roses), Banyuls, Rasteau VDN
rouge, or fortified Muscats from Australia or CA. A few espouse Port or
dry Reds, but the latter in particular doesn't seem to do well to most.


Creme Brulee: Sauternes or Muscat de Beaumes Venise

Tiramisu: Moscatel de Valencia, fortified Muscat

Mince Pies: Botrytized Semillon

Baklava : sweet Muscat such as Setubal

Cheesecake: non-dry sparkling wines such Moscato d'Asti

Lemon pudding : Tokay

Fruits and fruit pies: Apple - Sweet Riesling or Chenin Blanc. Apricot:
Botrytized wines including BA/TBA Riesling, Sauternes, Tokay. Peach or
nectarine: Sweet Riesling.

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 ith 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. Other stick to sake ("rice wine", though actually
brewed) or beer. 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.

Vietnamese : Many of the same suggestions as Thai, lemongrass does well

with many aromatic whites (rousanne, viognier, etc). Fusion
(French/Vietnamese) can do well with Kabinett or Spätlese level offdry

Riesling, as well as dry Rieslings and Grüner Veltliner.

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- Rhônes, 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.

Indian: Again, a collection of regional cuisines. Punjabi cuisine- with

a lot more kormas and cream-based dishes that have a fair amount of
spice and flavour to them, aromatic whites with good acidity tend to
pair well with Punjabi food, vegetarian or not.
Rieslings usually work very well, particularly the more acidic and
citrusy ones from Australia.North-west Frontier/Peshawari cuisine: Dry
Riesling works very well in conjunction with a lot of these, as it's
one of the few wine styles that can stand up to the strong flavours.
Gewurztraminer also works quite well.

Malay/Singaporean cuisine: Riesling and Gewurztraminer both go well
with a lot of food from this area, but I've found that Sauvignon Blanc
(particularly the Marlborough style) works best. Very few combinations
in this part of the world work out as well as Singaporean chicken
satays with a glass of Sauv on the side.

Korean: lots of kimchi calls out for beer! But kalbi and bulgogi both
pair well with aggressive Syrah/Shiraz or other Rhone varietals

Miscellaneous Foods:
Pizza-Toppings can of course influence matches, but in general
medium-bodied reds with good acidity is the best bet. There are
advocates for Montepulciano d'Abruzzo, Chianti, Primitivo/Zinfandel,
Côtes du Rhône, Shiraz/Syrah, Sangiovese, and Tempranillo.
Popcorn- Sauternes and buttered popcorn is some people off-the-wall
fave.
Potato Chips- sparkling wine