Learn here what food goes best with what type of wine.
WOW, you look like such a Connoisseur !
Recipies for Summer!
Try these great recipies at your home or maybe on vacation. Pair them with a bottle of wine from wine pairing selections. Just remember if you really like them invite Doc next time.
Nothing conjures up thoughts of summer quite like the barbecue. Preparing food over an open flame takes getting used to but is well worth the effort.Summer creates a desire to get out of the kitchen, join the patio party and start grilling.
Here are some tips to "rock your grill" this summer: Oil the Grate - Before you start cooking rub the grill with oil to prevent sticking.Keep a lid on it - Gas grills are meant to cook foods with the lid down. Heat circulates properly to cook food evenly and avoid flare-ups. Lifting the lid extends cooking time because precious heat is lost.Fight the Fat - Trim excess fat from meat leaving just enough for flavor while forgoing flare-ups and making clean-up a snap.Think Wine & Cheeseburgers - Impress your friends by pairing gourmet burgers with wine.Sauce, Season or Spice it up - Get creative with different sauces. Marinades tenderize the meat and are best if left to sit overnight. Be patient with BBQ sauce and wait until the last few minutes to do the sauce basting. And don't forget to season!
WHITE WINES
Chardonnay
Fish such as swordfish, salmon, tuna, etc. Lobster with butter, soft shell crabs and crab cakes; fried oysters; rich seafood soups (lobster bisque, chowders). Pasta with butter and cream sauces (risotto, fettuccine alfredo). Grilled and smoked preparations. Dishes with fruit or tropical sauces (mango salsa). Thai dishes with peanuts. Roast and fried chicken; chicken noodle soup. Meats like vealor steak, sautéed sweetbreads. Dishes with corn (corn bread, creamed corn, popcorn). Nuts and any rich dips like guacamole.
Great versatility, especially with fish; aromatic seafood courses such as lobster or fennell salad;salty appetizers; fried calamari; green salads; egg dishes; goat cheese and other tangy cheeses as well as soft cheeses like Brie and Camembert; yogurt and tangy sauces; pesto; tomato dishes.
Riesling - Friulano - Vermentino - Veltliner
Ideal with hors d'oeuvres and other lighter foods; Chicken soups; pasta; pasta with vegitables; certain spicy Asian / Indian dishes; Chutney and other spicy-sweet relishes; dishes with fruit sauces (duck a' l'orange)
seafood of all kinds; pork dishes; deep fried foods. Rieslings and these other varieties should generally be served at the end of the meal.
RED WINES
Cabernet Sauvignon
Heavier meats (steak, lamb, game, short ribs, sausages); peppercorn sauces (stak au poivre); walnuts, pecans and other nuts; rich sauces; firm, dry cheeses (dry jack, manchego, parmigiano-reggiano, cheddar, etc.); Blue cheese; chocolate.
Merlot & Shiraz
Excellent by itself; red meat (steak, lamb, game, hamburgers, suasages; flame broiled fare, roasts of all kinds); substantial pasta dishes; veal; hearty casseroles; goose; rich sauces; hard, dry cheeses; blue cheeses.
Pinot Noir & Malbec
Incrdibly versatile: Mediterranean influenced seafood dishes, salmon; swordfish, tuna; spicy dishes; fish, poultry; sandwiches, light meats with herbal rubs; turkey, duck; pork; bacon and other smokey meats; grilled dishes; mushroom dishes; roasts; stews; goat and other tangy cheeses; soft cheeses such as Brie.
Red Zinfindel - Primitivo
Hearty red meat dishes, steak; lamb chops; grilled sausages, stews; lighter meats such as veal, pork roast, fried chicken, roast duck, Thanksgiving Turkey; anything smoked or grilled; pizza, spaghetti and meatballs; heavy sauces seasoned with garlic or herbs like rosemary, sage or oregano; dry jack or other firm cheeses.
Syrah & Bordeaux
Robust winter fare: hearty winter stews; short ribs; steak; lamb; game (boar, venison); anything charcoal grilled or smoked; pepper sauces.
