You've probably heard that red wine goes with meat and white wine
goes with poultry -- and that summertime calls for chilled, white
wines while wintertime necessitates the warmth of reds. While these
"rules" can be helpful, consider pairing wine and food based on
weight, texture, and flavors. Gina Gallo, third-generation winemaker
for Gallo of Sonoma, encourages wine drinkers to enjoy different
varietals throughout the year and to try unexpected pairings.
Red and white winter
Consider a meal of winter's comfort foods, including beef stew and
lasagna. Syrah and Merlot are traditional and delicious matches for
these dishes. For something different, however, try Chardonnay with
hearty foods, such as butternut squash soup or roasted rosemary
chicken. "Chardonnay helps balance the heat and weight of the meal,
and its buttery undertones add complexity to the palate," advises
Gina. "White wines don't need to be reserved for summer meals alone."
Spring free of the cold
Celebrate spring by complementing meals with the season's best
produce and produce-infused dishes. Pasta primavera is a popular
springtime choice and the citrus notes of Pinot Gris enhance
vegetable flavors, while the spiciness and earthy complexity of Pinot
Noir gives the meal an unexpected kick. Experiment with different
wines as new, fresh vegetable dishes become available.
A saucy summer
Summertime is perfect for experimenting with the palate. You might
try a meal such as a lemon basil marinade over chicken breast and
teriyaki with beef. Side dishes -- like balsamic-glazed onions,
tomatoes, and peaches and plums -- are irresistible when grilled. And
speaking of fruit, citrus-flavored Pinot Gris with grilled produce
can be a dream combination. To tempt the tastebuds with beef in an
unexpected summer pairing, the cocoa notes of Cabernet Sauvignon
complement teriyaki's sweetness.
Fall outside
Embrace autumn with an outdoor feast, taking in the beautiful
panorama of colors. Invite fellow diners to choose their favorite
wines and experiment with different pairings, noting how they affect
the taste of each dish.
Wines of every kind are available year round. Continue to expand
your wine horizons in every season and take pleasure in pairing your
favorite wines with the freshest foods available. Many eateries have
extensive wine choices and their staff are more than happy to assist
you with your meal and wine pairings.
--NAPSI
