Choosing the right wine is a great way to complement any meal. Whether you’re planning a formal dinner party to celebrate a special occasion or just selecting the best wine to pair with lunch, selecting the right wine is essential. You don’t have to be a connoisseur of fine wines to be able to pick the best wines. Simply follow a few rules for choosing the right wine pairing.

Match Flavors

Your senses are an excellent tool for selecting the right wine for your meal. The aroma of the wine will likely guide your preferences, as a strong, full-bodied wine will overpower a light-tasting food, such as fish. In addition, the wine you select has the potential to bring out the flavor in certain foods. A sweet wine will make a cheesecake taste sweeter, for example. Pair a dry wine with a sweet food to enjoy the flavors and aromas in both the food and the wine.

White vs. Red

The age old question when selecting wines always leads to a debate over red versus white. Red wine has a full, heavy, rich flavor, and is best paired with heavier dishes such as beef or pork. Lighter fare such as salmon, stir fry, turkey and vegetarian dishes are usually paired with white wines such as Rieslings, Chardonnay or Pinot Blanc. Popular reds include Sangria, Bordeaux and Cabernet. While selecting either a red or a white wine is not an exact science, the general rule of thumb is that the color of the food should match the color of the wine. Dark, red wine for darker colored dishes and white wine for lighter colored foods.

It is also customary to match the wine with the food preparation technique. Foods that are prepared in a delicate manner—poached, grilled or sauteed— are generally best matched with delicate wines that won’t overpower them. Food that is fried, roasted or flame-broiled are best served with a richer, heavier wine.

Serving Multiple Wines

If you are going to serve more than one wine during a meal, there are general rules that govern this. It is generally recommended that you serve light wines before full-bodied wines. Pair a white Riesling with a salad course, followed by a Cabernet to accompany your main course of steak. Serve a dry wine before a sweet, leaving the sweeter wine to complement your dessert course. And finally, choose a wine with a lower alcohol content first before moving on to the heavier wines later.

There are, however, some exceptions. For a dessert course, a port wine works well with chocolate, even though it may be heavier than the wine served during the main course. Try to match wine with the intensity of the food’s flavor, but be careful not to overpower the palate. Heavily spiced foods such as Thai or curries are best served with a lighter wine that provides a less intense dining experience.

Alcohol Content

When pairing your wine with your dish, keep in mind the alcohol content. Low content wines that contain between 8% and 12% alcohol are best complements to simply prepared dishes such as grilled chicken breast and pasta with white sauce. Higher alcohol content wines which contain between 14% and 18% alcohol are best paired with fuller, heavier dishes such as steak, or those that contain heavy cream.

Wine Gifts

There is no gift that is more classy than a bottle of wine chosen from your cellar or selected from your favorite wine shop. Send a bottle of wine for an anniversary, birthday, milestone or graduation. A well-aged bottle of Bordeaux is an excellent wine gift that will be appreciated by wine novices and connoisseurs alike. Select a bottle that is local to your region for a truly special gift. Even if you don’t live in Napa, regional wineries often offer their own brand of wine that cannot be found elsewhere. Choose a decorate wine bag to create an elegant gift.

Pairing the right wine with the right dish is one part science, two parts art. Follow your nose when selecting the right wine while keeping in mind a few helpful tips. Experiment with different wine pairings and find the one that suits you best. When choosing a wine, let your senses be your guide.

About the Author:

Brandon Gray works part time for a wine delivery company and has a personal affection for wines and food. What appears to be missing in wine writing is the personal attachment to wine in one’s writing. For the soul, the desire to not just drink a glass of it but maybe drown the whole bottle because it tastes so good to the meal one made for himself / herself. Isn’t that what wine should really be about? The desire to taste something that gives you an instant feeling of being taken either to Tuscany enjoying the fabulous grapes and cherry notes while eating classical Spaghetti, or to French Riviera wearing your big shades while sitting in a restaurant at the boardwalk being all tied up with yourself and the glass of Bordeaux Chateau de Selle and Chateau de Saint-Martin in Taradeau.

Pizza by rainydayknitter

While many other pairings in the wine world are, while not simple, at least made easier by a look to tradition, pizza is a bit of enigma. In that traditional home of pizza, Italy, pizza is rarely ever paired with a wine. Whether it is due to simple habit or an accident of economics, it remains uncommon. The normal beverage is either a Coke or a beer. But if a pairing a particular wine with any dish is a matter of personal preference, then too is pairing any wine with any dish a personal preference. So if pizza cries out for a wine, then drink what works well for you.

The Factors: The Classic Margherita

Pizza by rainydayknitter

A pizza has a few components to consider: crust, cheese, sauce, and toppings. Assuming a typical margherita with a thin crust, tomato sauce, a few slices of mozzarella, and fresh basil, the tomato will be one of the most dominant flavors. Tomatoes, in addition to a sweetness brought through only when they are truly ripe, contribute significant levels of acid to any dish. When pairing a wine with pizza, a somewhat dry wine will work well. The tomato sauce will contribute the acid and slight sour undertone while the mozzarella will offer up salt and fat for the acid to cut.

The fat the cheese contains is another consideration. The cheese also needs the acid to cut through it, though this must be tempered with the reality that acid and dairy do not always mix well together. The fact that the cheese is already curdled helps alleviate some of this problem. But keep the possibility in mind and be careful with your selection.

The Factors: Other Toppings

Pizza by rainydayknitter

Toppings beside the “classic” pizza might have you consider a different wine. If you have chosen a sweeter sort of topping, like the Hawaiian pizza with its pineapple, a sweeter wine such as a Riesling, or a non-sweet but light Sauvignon blanc or Beaujolais, will serve you well. Heartier pizzas dominated by meats need stronger wines to stand up to the flavors, but which will not overwhelm the other flavors. Search for full-bodied white wines, such as Chardonnay or a Pinot Grigio; a strong Syrah would taste wonderful as well.

Vegetarian pizzas have far more flavors than pizzas dominated by the singular flavor of meat. Therefore, they require a wine which balances many of the characteristics of various wines. The toppings, cheese, and sauce all require enhancement. A Pinot Noir is a good choice here, one which straddles the fence in heaviness and acidity.

Pizza by rainydayknitter

In spite of the classic tradition of ignoring wine while serving pizza, what may well be the world’s favorite fruit-based drink works exceptionally well. If spaghetti with tomato sauce, with some grated cheese on top, can be served with wine, so too can pizza. Keeping in mind the need for balance, pizza can be the foil to many a wine. But in a pinch, an inexpensive Chianti can always save the day. The Italians had that one right.

Steak by TheBusyBrain

Steak is a staple of the backyard barbecue as well as one of the classics for a romantic dinner at home or out on the town. For the wine lover, it needs that appropriate libation to match it perfectly. For the many cuts of steak, many kinds of wine shine.

Oh, the Cuts

Steak by FotoosVanRobin

Steak has, if nothing else, an enormous variety of cuts. Each has its own characteristics which demand other flavors. For the most part, though, beef has traditionally sat at the table with red wine to match one hearty and strong flavor with another. There’s no point in serving an expensive wine with expensive meat, or vice versa, if both flavors do not possess equal status in the dinner relationship.

Steak by Another Pint Please...

For the most part, a bold red with a cut of steak is a good choice. If nothing else, this pairing is workable. If you have more time to consider the wine, consider the particulars of the meat. If the cut is from a more flavorful rather than tender cut, such as the flank or from the end of the ribs, yielding London Broil or rib steaks, respectively, stronger red wines are possible or even preferable. For milder but tender cuts, such as filet mignon, very high quality wines which are a bit milder will not overwhelm. Pinot noir or even a young claret which has not had time to develop a smoky flavor will be wonderful.

How Will You Serve It?

While the wine being served “with” the steak, the wine is also being served the steak’s sauce or marinade. After all, a dry steak is wretched; even a slightly dried steak served with sauce can be drastically improved. Should the steak be served with a barbecue sauce or another tomato based sauce, Chianti is the traditional wine. Even with such a dish as spaghetti with tomato sauce, Chianti is the preferred choice. You may serve the Chianti in any sort of glass, but my personal preference is a chianti wine glass to fully appreciate the nuances.

Steak by kina3

If the steak has been adorned with a piquant sauce or marinated with spices, a wine with spicier undertones will complement the meat best. In that case, a strong Zinfandel will taste best. Full-bodied European red wines will also do well. Steak au poivre, one of the best examples of a spicy steak, will not respond well to mild wines. Creamy sauces take well to full-bodied reds. A stronger Chardonnay will also take well to a creamy and fatty sauce.

If you have grilled your steak with just a bit of salt and pepper, be careful with your choices. Wines which are rounded but not overpowering work best with this preparation. Even oaked Chardonnays can be perfect here as the white wine will not overwhelm with too many tannins.

In short, strong red wines are among the best choices for steaks. They are not the only choice, however, since wines have now become a matter of personal choice rather than dictated by rules. If you don’t care for reds, don’t serve them. Choose what you like and enjoy the journey from the beginning of your steak to the last bite.

Red Wine Spill by gromgull

It always manages to happen: when red wine is in the room, gravity decides to wreak its havoc on your clothes, your furniture, your carpet, or all of the above. Sometimes, one wishes Newton had never sat under the apple tree. Ignorance, after all, is bliss. But the deed is already done, and you’re staring at a splash of vibrant red in the middle of your new white carpet. (It is always new when it happens, after all.)

There is a solution other than carpeting the room again, or purchasing a rug you’d rather not have to lay over the splotch. It is possible to remove the red wine stain, and doing so is not quite so dramatic as the realization that the red wine is soaking into something you’d rather it not. The key to salvaging your possession is to act quickly and wisely. Just remember, if it’s something you wouldn’t normally wash at home, don’t try to remove the stain yourself, either.

The Tools For the Homemade Rescue

White Vinegar by elycefeliz

• dish soap
• hydrogen peroxide
• warm water
• white vinegar

1. The specific method you select will affect which ingredients you need, so bear that in mind while reading the instructions. Always test a small area first to ensure your fabric will not discolor, which would undermine your goal.
2. If you elect to use the soap and hydrogen peroxide, mix a little of each together. Blot the stain with the mixture.
3. If you choose to use the vinegar and soap, mix a teaspoon of soap with a cup of water; then add one part vinegar to two parts water.
4. First dab the stain with the the soap, then with the vinegar solution.
5. Blot the stain with water, then dab it again with the soap.

Red Wine by bfurlong

Red wine can also be removed with strong cleaners. While these are more expensive since they are not commonly stocked household items, they are often proven to remove such stains. Remedies created from household items are not always effective.

Still, the choice is yours. If your stain is fresh and time is of the essence, try one of the homemade methods. So long as you bear in mind that success is not certain, it is always worth it to try. If you have the time, it’s always worth it to do something to the best of your ability. Using a well designed wine cleaner or simply taking a garment to a dry cleaner’s will give you the best chance of success.

Wynn Buffet by jkonrath

A night out at the casino is something that a lot of us will look forward to. Winning a bit of money is always nice, but for a lot of folk this type of outing is more about the entertainment. A casino is a real adult’s playground and of course there is always the James Bond association. People from all walks of life like to visit this type of establishment and even those who don’t make a killing on the tables will walk away with a smile on their face. Of course no evening out is complete without a nice meal and a glass of wine.

Is the Casino the Right Place to go for Good Food and Wine?

In the past most casinos did not had a great reputation for their food and wine selection. This was somewhere you went to play casino games, and everything else came secondary to this. Of course there would usually be a good selection of beers and spirits, and a few bottles of champagne for celebrations, but the wine selection in these places tended to not be anything special. The food on offer in a lot of casinos tended to be functional; the aim was to get people fed and back to the tables as fast as possible. This way of approaching food and wine worked for a long time, but now casino owners are finding that a lot more is required if they want to keep customers happy and coming back.

In recent decades most of us have developed more sophisticated tastes in regards to food and wine. We have also come to associate a good night out with a nice meal and a few glasses of our favorite tipple. While we might not all be wine experts we will know enough to be able to tell good wine from something inferior. A couple of decades an establishment like a casino might have got away with serving almost anything; so long as it had a wine label on it a lot of customers would be satisfied. This is no longer the case and now people who visit a casino expect a selection of wines that will complement whatever dish they are eating. The days of just offering a house red and a house white are well and truly gone for any restaurant that wants to be successful.

Casino Owners Are Stepping Up to the Plate

To their credit it does seem that casino owners have really stepped up to the plate when it comes to their wine and food selection. Now as well as being able to play blackjack games and other favorites it is also possible to go to a restaurant and pick up a good meal. The owners of these establishments are not foolish and they see the wisdom in hiring top chefs and investing in a good wine selection. Sure, it might mean that customers step away from the tables for a bit longer than they would have in the past but when they come back they are satisfied and ready to gamble a bit more. Having good food and fine wines is also likely to encourage other people to visit who would not normally have any desire to go to a casino.

The fact that so many casinos have no improved their selection of food and wine has to be a good thing. It means that we can enjoy a full night of entertainment when we visit one of these establishments. All in all it is going to mean a much more satisfying experience.

In the history of man, most of the food sources come from animals and plants. There are cases where this does not apply such as food sources from fungi such as mushrooms and even bacteria used in food that involves fermentation such as yogurt and pickles.

Cereals are concrete examples of food coming from plants. Wheat and rice are food coming from plants which are important staple food for many countries in the world. Fruits and vegetables are nutritious food coming from plants. Legumes are also plant products that are consumed as food by many people also.

Dairy products are food coming from animals. Milk, cheese and meat are rich sources of protein coming from animals. Even seafood is food coming from animals in the sea such as fish, clams, crabs and other crustaceans. Poultry products are also very common such as chicken meat and fresh eggs.

Food sources and other related information about food can be found in the following links:

Fruits and Vegetables – What Should You Eat?
Team Building Games for Food Lovers
Food and its Sources

I was recently given a couple bottles of wine with the Zork closure. This got me thinking about how we romanticize the whole process of opening a wine bottle. As a wine enthusiast, I must admit that I’m guilty as well. There’s so much tradition and grace in opening a bottle of wine with a corkscrew. Sometimes, the anticipation makes the wine better! However, we’re starting to see several different wine bottle closures appearing on the commercial market. This is a good sign as using natural cork does come at a pretty high cost. Various reports have indicated cork taint (presence of the chemical Trichloroanisole, TCA) to be as high as 7%, although the general consensus is closer to 1%.  Despite our technology and advancement in synthetic materials, we have yet to find the perfect replacement for the cork.

I have to say the Zork makes sense to me. No need for a corkscrew (who hasn’t been stuck with a bottle and no opener?) AND no more concerns about cork taint! My guests loved that it still made the ‘pop’ sound (something you won’t get with a screw top) we all associate with uncorking wine, and some thought that those with wrist issues or arthritis would find it easier than trying to mess with a corkscrew. In addition, it’s easy to reseal, is recyclable and tamper proof. It does solve many of the problems with regular cork!

Companies making new wine bottle closures should capitalize on the new wave of wine drinkers in Asia. They are less familiar with corkscrews and will not miss it. However, I do wonder how wine will age with it. Several guests also commented that it wasn’t very attractive looking. Luckily, I took a peek at Zork’s website and it looks like they have a line of snazzy tops in the pipeline.

wine and cheese by pete donnelly(aka think001)

Cheese may be one of the most delicious foods mankind has ever created, but to live on it alone would become quite tiresome. Even with the endless variety, the dairy and fat will eventually overwhelm the palate. A simple wine can bring the palate to life again. But what wine to choose? An easy question to phrase, but a difficult one to answer.

Before choosing a wine, one must consider the cheese. Is it a mild cheese, such as a young chêvre cheese? Or is it a stronger cheese, such as the famous (or infamous) Roquefort? The particular cheese on the table sets the guidelines for which wine should be served alongside it.

For Milder Cheeses

Brie by chez loulou

These cheeses, while by no means lacking in flavor, will not overwhelm the palate or the person unused to cheese. These include even those cheeses at first which would seem to be relatively stronger cheeses, such as Brie and Camembert, so long as they are not extremely ripe. Even mild cheeses can manage to work well with red wines, particularly those lighter in nature, with very fruity elements pushing to the front.

For Stronger Cheeses

cheedar by Steel Wool

This is the realm of the cheese lover, who holds up the wrapped bit of cheese after the purchase to inhale the odor of the cheese through the wrapper. Blue, washed rinds, aged, all variations on the theme of the older cheese. Sweeter wines, surprisingly, are among the best choices. A Riesling or a Sauterne works very well, so long as the wine is not too sweet. Fortified wines are also appropriate, such as a Sherry or Port. Think of the classic English pairing of Stilton and Port. Classics are often classics because they work.

Wines high in tannins can work here as well, as many aged cheeses are salty enough to counteract the tannins, though this may not be best for a blue cheese due to the unique flavors in these cheeses, perhaps from the particular molds. Very sharp cheeses, like an aged Cheddar or Parmigiano Reggiano take very well to a very dry red wine.

Aside From Taste

cheese and wine by ChiBart

If you are at a loss for which wine will pair well with a cheese’s characteristics, an easier route is available. Pair a French cheese with a French wine. Set out an Italian cheese with an Italian wine. Serve an English cheese with an English wine. These pairings have traditionally worked, since for much of history, what wine tasters today may consider the most appropriate wines would have been unavailable to the common eater.

The Ultimate Rule

Although general guidelines can be put forth, pairing cheese with wine falls under the most important rule now accepted in the wine world. Your particular taste buds are the most critical factor in the whole affair. If a pairing is delicious, then it is one you should repeat. If that does not conform to the general expectation, then that’s all that means: it does not conform. Finding that perfect pair of cheese and wine is an exquisite thing indeed. What a shame to know that the only path to such knowledge is through much taste testing.

All wines may share certain characteristics, but their differences are significant enough to complicate the serving situation. To properly serve a wine, it is not enough to pour it into a pretty glass and hand it to your guests. Each wine category requires its own glass type and serving temperature; even within the larger group, different styles of wines require more precise techniques. The exact temperatures and size and shape of the glasses are not critical, but general guidelines should be observed.

Red Wine

Red Wine Glass - by Shoot Art, Not Each Other

Red wine is known for its tannins, compounds which can be astringent to the palate. They can also overwhelm the other flavors of the wine. To counteract these, red wine should be served close to room temperature, at about 60 F. Red wine also needs to breathe, allowing some of the flavors break through the harsher aspects. Therefore, reds should be served in large glasses with wide bowls. This allows the wine to be swished around, exposing it to more air.

White Wine

White Wine Glass - by Danielle Bauer

White wine, containing fewer tannins, can be served at a lower temperature than red wine. Between 50 and 55 F, white wine reaches its peak. Since white wine also need not breathe, it requires smaller and narrower glasses which do not expose it to so much air. The smaller glass also means that the wine has less contact with the warmer glass, slowing the rate at which the wine heats up.

Rosé Wine

Wine benefits from an even lower serving temperature than white wine, as it also lacks the overpowering tannins of reds. Approximately 50 F is the warmest a rosé should be drunk. Due to its lower serving temperature, rosé wines need glasses similar to those for white wine to maintain the lower temperature.

Sparkling Wine

Sparkling Wine by Velo Steve

Sparkling wine utilizes the lowest temperature of the main wines, 45 to 50 F. To properly form the bubbles which gives the wine its name, narrow glasses are essential. The longer stem typical of the champagne flute offers a grip on the glass which does not directly affect the wine’s temperature, helping it remain chilled.

Taking It All into Account

While the serving temperatures and different glasses can be frustrating to remember, each specification ensures your wine will be enjoyed to its fullest. If you wish to simplify the process, serve the wines in order of temperature, from the coldest to the warmest. Taking out the white and red wines while serving the champagne lets them reach the appropriate temperatures, provided the white is served first. In the right glass, at the right temperature, a good wine will complement any meal you serve and fix the evening in every guest’s memory.

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Wine Accesories - by mandymooo

Arranging a perfect table is not just a matter of selecting the proper glasses or plates. Sometimes, the tiniest accessories can finish the landscape of the dining room. When it comes to your wine glasses, particular if you have a number of guests at your home for a special but not entirely formal event, the tiniest splash of color can add to the atmosphere. A wedding shower, a baby shower—with non-alcoholic beverages served in the wine glasses, of course—or a birthday party: any of these can be a setting for displaying wine glass charms.

What, Precisely, Are They?

A wine glass charm is what it sounds like: a tiny charm for a wine glass, not unlike a charm bracelet. Often, they are beads on a thin piece of wire that wraps around the stem of the glass. To create a charm which fits, the wire needs to be bent to just go around the stem. Thin craft wire is easily manipulated with a small pair of pliers. While it is not a job to be undertaken an hour before your party begins, creating enough charms for each of your guests is not a lengthy process.

wine accesories by mandymooo

How to Add That Splash to Your Glasses

The items needed to produce wine charms are few. Since such a small number are needed, it is well worth it to invest in good products: quality beads and wire which will not break easily.

• thin craft wire
• wire cutters
• needle-nose pliers
• a wine glass
• beads

1. Cut a short piece of wire. Bend it around the stem of the wine glass to measure it, then remove the wire and cut off the excess. Leave enough for the ends to overlap by about half an inch.
2. Thread the beads onto the wire, being careful of your fingers.
3. With the pliers, bend each end into a semi-circle to form to hooks. Test the size by clasping the charm around the wine stem. If it is difficult to fit, adjust the hooks with the pliers.

wine accesories by mandymooo

Innumerable variations are possible when you take the time to create your own glass charms. Rather than being subject to the current fashion, you can choose the style, color, and size of the beads. Perhaps you want to match the rest of your dining room or off-set a certain feature on your table. Maybe you want to draw attention to the napkin rings by creating charms which are completely unlike them, to contrast them. Whatever the reason, your personal touch will be appreciated by your guests and add a special touch to your event.

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