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Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
"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. |
Partial Draft of Food Matching part of FAQ
"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. |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
Jim,
I'll throw the cheese fondue (and raclette) suggestions in cheese section on next revision. |
Partial Draft of Food Matching part of FAQ
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! |
Partial Draft of Food Matching part of FAQ
> 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. |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
> 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. |
Partial Draft of Food Matching part of FAQ
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. |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
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 |
Partial Draft of Food Matching part of FAQ
(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 |
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