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Tasting Wine
Wine and Food
So why can't you drink a white wine with beef or pasta? Why can't you drink a red wine with seafood? There are countless books written on the "correct" way to match wine with food, but the wonderful simplicity is that you can drink whichever wine you desire. Certain aspects or spices in the food may be masked by the wine, or altered in taste, but that simply means that neither of the flavours will be enhanced.
| SOME WINE MATCHING SUGGESTIONS: |
| Match opposites: |
A sweet wine, such as the White Zinfandel, goes excellent with Pacific Rim and other spicy cuisine. |
| Sparkling wines cut intensity: |
They are good with salty and smoked foods. |
| For cheaper wines: |
Drink a cheaper wine with cheese; the fat and protein makes the wine taste better. |
| Avoid fruits: |
Most are acidic and clash with the acidity of the wine. |
| Foods to avoid: |
Avoid anchovies, Mayo, eggs, vinegar, and very sweet foods. |
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No red with fish
Fish is often cooked or served with lemon; the acidity of the lemon enhances the fish without hiding the flavour. A white wine is less powerful than red and its more apparent acid matches the subtle flavour of the fish. Red wine generally won't match because it is too strong, its acidity too masked. If you must have a red wine, try one high in acidity and very low in tannins, and choose a stronger or grilled fish with more flavour.
No white with beef
Beef and other heavy meat dishes are generally strong and full of flavour, and red wine matches in strength. White wines just don't have the strength of the red. If, however, you must have a white wine, try a strong white high in alcohol and with oak undertones such as a complex Chardonnay.
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