Zinfandel Wine Information Blog

12:14 AM

June 2008 - Hanna Wine

A Featured Hanna Wine Article

What Wine Goes With What Food?

We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing recognition that there's both more and less to choosing how to pair foods and wine.

The most important factor, of course, is to choose a wine you enjoy. Spumante with Chinese take-out may make the so-called experts shudder, but if that combination works for you, that's all that matters. After all, you're the one eating the meal. However, personal tastes aside, there are some guidelines and suggestions for combining wines and foods that can enhance your enjoyment of each.

Start by thinking of wine as a condiment. You're choosing one that will interact with the foods, just the way a spice does. In fact, wine does affect the taste of food, similar to the effect of spices. Wine contains acids, tannins and sugars, all of which work with the food to create different tastes. Your goal is to find the proper combination that will allow you to enjoy the flavors and characteristics of both the food and the wine.

Wines, like food, can taste sweet, tart or bitter. Food can also be salty (not a property of wine, but salty foods affect its flavor). It's that sweet/tart/acidic interaction that determines the way different food/wine combinations will affect each other.

Sweet Foods

Foods that are somewhat sweet, such as a honey-mustard glaze on chicken will make the wine taste drier (less sweet) than it really is. A slightly sweet wine such as a White Zinfandel or Riesling could work well.

Acidic Foods

Choose wines that are higher in acid when serving acidic foods. Try pairing salad with a balsamic vinaigrette or a lemony-kissed fish dish with a Sauvignon Blanc or Pinot Grigio.

Bitter Foods

When serving food with a bitter twist-say, bitter greens in a salad-enjoy it more with a fruity, full-flavored wine such as Merlot or Chardonnay. If you're grilling a steak, try a wine such as red Zinfandel or Shiraz. The tannins in these wines can sometimes give them a slightly bitter taste, but the fat in the meat can tone down this tendency.

In addition to the basic tastes, consider pairing foods and wines that have the same feel to them - light with light and full with hearty. A full-bodied Cabernet Sauvignon could overwhelm a light fish, and the taste of a delicate white Zinfandel would be lost when accompanying beef stew.

And what about sparkling wines? Only those produced in the Champagne region of France may be called Champagne, but all sparkling wines, no matter their name, are suited to festive occasions. They make an excellent start or finish to any meal.

At times, pairing opposite foods and wines can be surprisingly effective. Hot and spicy foods such as fiery curries or Chinese hot pot can work well with sweet dessert wines. The contrast in flavors can create new nuances in taste and act to cleanse the palate.

A fun way to pair wines and food is to match them by their geographic source. Doesn't it make sense that a French wine would be the best accompaniment for coq au vin?

And for those times when you aren't serving a full meal, don't forget the natural pairings of wine and cheese. There's a reason these two are so often combined. Wine and cheese complement each other exquisitely. Mild to sharp cheeses work well with red wines, as do soft cheeses such as Camembert or Brie. Dry whites are excellent with goat cheese. Sweet wines call for a more intense cheese.

But no matter what combination of food and wine you choose, remember that the most important ingredients for a memorable occasion are the friends and loved ones you invite to share the experience with you.

About the Author

Morgan Slater demonstrates a detailed knowledge of wine industries through his writing for Ecef. Find more articles by Morgan Slater at ECEF

Short Review on Hanna Wine

What Wine Goes With What Food?

We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing ...

Click Here to Read More About Wine ...

Hanna Wine Products we recommend

The FTD® Garden Walk™ Bouquet (Premium)

This bouquet looks freshly picked from the garden. Purple blooms - stock, larkspur, and lisianthus - are arranged in a glass vase and accented with purple Monte Casino. A lovely arrangement for birthday, get well, or just because C13-3771P

Price: 74.99 USD

Current Hanna Wine News

The Easy Way to Become a Wine Connoisseur (Carteret County News-Times)

Mon, 16 Jun 2008 14:18:06 PDT
(ARA) - You enjoy a glass of wine, but feel left out of conversations when words like "varietal" and "region" are thrown around. For the most part, you like the wine you choose, but let's be honest; you pick it because the label looks good.

No second-rate wines from these vineyards (The Springfield News-Leader)

Wed, 18 Jun 2008 01:05:39 PDT
Greg Norman Estates is a California winemaking company that is taking advantage of the fruit grown in vineyards south of the better known grape growing districts. Sourcing their grapes in Santa Barbara, Paso Robles and Lake County allows the winemaker to use fruit with very big flavors.

'New Napa'? Not (Chicago Sun-Times)

Wed, 18 Jun 2008 02:10:05 PDT
PASO ROBLES, Calif. -- Reporters are always on the lookout for the next new thing. This is the news business, after all. So when I headed last month to Paso Robles -- California's fastest-growing wine region -- I had my headline already written: "The New Napa."

Pick the right wine for Hawai'i's hottest months (Honolulu Advertiser)

Wed, 18 Jun 2008 04:21:58 PDT
As the warmest Hawaiian summer months approach us, pairing wine with food may not be the paramount issue for the discerning connoisseur. Far more important is the oftenignored concept of pairing wine with the weather.

Organic Wine


AddThis Social Bookmark Button Add to Any Social Bookmark onlywire Socializer socialize it