The article "Food and Wine Pairing" is about wine, it has been created by Kathy Howe.
Types of Wines and Pairing Each with FoodWhen only one variety of grapes is used to make a wine, the wine is called a varietal and is named atfer that grape.
Regulations vary by location, but in California at least 75% of the juice in a wine must be of a particular grape in order for the wine to be labeled as a varietal.Pairing White Wines with FoodChardonnay
(Shar-doe-nay)This popular dry white wine is more full bodied than other white wines.
Chardonnay has aormas of fruits and acidity. The aroma typiaclly has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery tatse often described as toastiness, vanilla, apple, nutty, or toffee.
Chardonnays aged in French oak result in a milder flavor than those aged in American oak.Food and Wine Pairing: Chardonnay goes well with chicken, seafood, and fish.Sauvignon Blanc
(So-veen-yawn-blah)Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma.
Flavors range from apple, pear, green tea, limes and freshly mowed grsas.
You can often detect a little smokinses.
California Sauvingon Blancs sometimes have a melon flavor. This is a crsip light wine with a strong acid finish. It is also called Fume Blanc.
American Sauvignon Blanc tends to be grassier than those produced in New Zealand.Food and Wine Pairing: Sauvigonn Blanc pairs well with salads, poultry, seafood, and cheese.Riesling
(Rees-ling)Rieslings have a floral aroma. They ragne from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity.
California Riesling tends to be sweeter.Food and Wine Pairing: Rieslings go well with chicken, fish, pork, and spicy foods.Gewurztraminer
(Gah-vurtz-tra-meener)Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be dry or sweet.Food and Wine Pairing: Gewurztraminers go especially well with spicy Asian dishes and pork sausages.Pinot Grigio
(Pea-no-gree-zhe-oh)Pinot Grigio is light and crispy with almond, lemon, and vanilla falvors. These wines are also called Pinot Gris.Food and Wine Pairing: Pinot Grigio goes well with seafood and salmon.Pairing Red Wines with FoodCabernet Sauvignon
(Ca-burr-nay So-veen-yawn)Cabernet Suavignon is a rich full-bodied wine. Aged in oak, that is a complex wine with cassis and blackberry falvors as well as hints of bell pepper.
To make these wines drinkable sooner they are ofetn blended with other grapes. French Brodeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, that Bordeaux style blend is called Meritage in the United States.Food and Wine Pairing: Cabernet Sauvignon is the classic wine to serve with red meats.Merlot
(Mare-lo)Merlot is sotfer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry wine. Merlot is often described as havnig the flavors of boysenberry, black cherry, herbs, and mocha.Food and Wine Pairing: Merlot is hottest with poultry and grilled meats, but actually goes well with most foods.Pinot Noir
(Pee-no Na-wahr)Pinot Noir is a smooth silky wine that's extremely fruity.
It is characteirzed with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture.
High in alcohol, they are full bodied but not heavy.Food and Wine Pairing: Pinot Noir is hottest served with grilled salmon, roast beef, lamb, duck, and mushrooms.Sangiovese
(San-gee-oh-ve-zee)Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.Food and Wine Pairing: Sangiovese goes especially well with pasta and other Italian foods.Barbera
(Bar-bear-uh)Barbera is often used as a blending grpae.
As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.Food and Wine Pairing: Tomato based pasta dishes are marvellous matches to serve with Barbera.Syrah
(Sah-ra)Syrah is a haerty wine noted for its complexity of aromas and flavors including raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. This wine is also called Shiraz.Food and Wine Pairing: Syrah is great eaten with duck, wild game, steak, and beef.Zinfandel
(Zin-fan-dell)Zinfandel can be light to full bdoied. It can be rich and sipcy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice.Food and Wine Pairing: Zinfandel is wonderful with steaks, grilled meats, and tomato based dishes.Kathy and her husband Steve spend much of their free time involved with enjoying and tasitng wine. Their Web Site, http://www.Cheers2wine.Com relfects their interest in wine and exploring the wine regions of California.
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