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Wednesday, September 5, 2007

Matchmaking

When should you pair food with an unoaked vs. an oaked wine? If the dish is one you'd consider seasoning with lime (such as seviche), choose an unoaked wine (such as Chablis, pinot gris, sauvignon blanc). If the dish is one you'd consider seasoning with butter (such as chicken in cream sauce), opt for an oaked wine (such as an oaked chardonnay).

When unsure what to serve with food, open a bottle of bubbly. Sparkling wine is extremely food-friendly. Think of chardonnay-based sparklers as white wine (better with chicken, pork, seafood) and pinot-dominant ros?s as red wine (better with beef, salmon, tuna).



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