For some, selecting wine to accompany a fancy dinner can be an alarming assignment. Especially when looking at a store shelf or wine list abounding in unfamiliar wines, the wine consumer can become surprised with the breadth of choices. A few directions can make the selection process less complicated and result in a more successful meal with a wine that compliments the food harmoniously.
The main idea behind food and wine pairing is to allow the taste of both the food and the wine to burst forth when they are enjoyed together. You never want the food to block the wine or vice versa. The other facet to consider is to pair like characteristics. An acidic wine may seem sharp at first, but accompanied with something with a bit of acidity, like fresh tomatoes or lemon, the wine will seem to be less sour. To have placed the lemon or tomato item with a less acidic wine may have made the food seem sour. It is for this reason we can find enjoyment in all varities of wines for multiple reasons.
The prospects are boundless, but we can start by examining a several basic varietals of wine and their typical qualities. Beginning with white wine, Chardonnay can be buttery and oaky which makes it a wonderful match for chicken or fish in a cream or butter sauce. Pinot Gris and Sauvignon Blanc are light and sometimes acidic and are accompanied nicely with salty and fresh tasting foods like olives, salami and light fish dishes. Sangiovese/Chianti can also appear acidic, but fruity and goes well with dishes with fresh tomato like bruschetta or pasta and red sauce. Pinot Noir is not as acidic, but still very subtle in flavor and should not be overpowered by highly flavored foods. Try pairing Pinot Noir alongside pork or turkey. Moving on to heavier wines, Cabernet Sauvignon is wonderful with heavier foods for example filet mignon or tri-tip. Syrah is perceived for being a bit wild and smoky and for that reason is a lovely match for smoked meats and game. Finally dessert wines like Muscat and White Port are quite sweet and should be accompanied by an similarly sweet dessert.
This may appear like a daunting list of criteria. Do not feel overwhelmed. You may already have a particular wine that you always buy and honestly, there are no set rules for what wine to combine your food with. Drink your choice of wine with various variations of food and you may soon begin to discover your own choice of pairing for that particular wine. As you branch out to new wines the process will become more well-known and before you realize it you will be your own personal sommelier.
Wiens Family Cellars is dedicated to producing first class big red wines with fruit originating from the Temecula Valley. One of their most important current goals is to produce a Bordeaux blend that is as delicious as the best of the Napa/Sonoma regions. Doug Wiens knows their 2007 vintage Cabernet Sauvignon and Cabernet Franc, many lots already sold out and others still aging in the cellar, will show that Temecula can produce luxury reds among the highest quality in California. At the 2009 California State Fair Wine Competition, the Wiens Family Cellars 2007 Temecula Valley Refugio Cabernet Sauvignon was awarded a gold medal and Best-of-Class for the South Coast Appellation.
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Suzanne Schaffner is the marketing manager of Wines Family Cellars Winery in the Temecula Wine Country in Southern California. They have the most outstanding Big Red Wines of the Temecula Wineries. You can find Wiens new web site at http://WiensCellars.com and at http://Temecula-Wineries.net.
