Wine Pairing

Wine Facts and Fallacies

1. Serve Red Wine with meat…

White meats in cream sauces are generally good with full bodied White Wines such as Chardonnays
White meats with browned treatments are generally good with lighter bodied Red Wines such as Pinot Noir or Syrah
Red meats, cooked rare (grilled, broiled, sautéed), work nicely with full bodied Red Wines such as Cabernet, Merlot or a Bordeaux blend
Red meats, cooked rare but with distinctive spices (such as curry) can be matched with a large variety of wines from Light Reds to Full Bodied Whites
Red meats, cooked a long time (such as lamb stew), are good with Red or White Wines depending or the richness of the sauce rather than the meat

2. Serve White Wine with Fish…

The general rule with most fish is to avoid oaky whites and tannic reds
If serving a mild fish in a lemon sauce choose a wine that has a high acidic level such as Sauvignon Blanc or Pinot Blanc
If serving Red Wine, choose a young fruity red such as Pinot Noir or Beaujolais a perfect match with Salmon or Ahi
Simple fish dishes are best with light whites or light reds
When serving shellfish you can match it with a fuller bodied white wine such as a dry Chardonnay or a medium red wine such a Syrah
For most red wines you want to avoid a strong flavored fish such as anchovies or mackerel
For red wines, something “brown” in the preparation, weather from ingredients or cooking technique helps.

3. Serving Wine with Cheese…

If you must pair cheese with red wine, look for a firm, dry or mild cheeses and for rich, fruity young red wines such Cabernet Franc or Rhone Varietals
Cheeses that are soft, fatty, or creamy make red wine taste dull you are generally better of with a full bodied white wine or Champagne
Strong smelling, salty and particularly blue veined types of cheeses tend to overwhelm red wines its best to match them with a late harvest Riesling or Sauternes

4. The guide line for pouring White Wine before Red Wine is not an issue of Color…

If the white is light and the red is heavy, the red will probably show better if served second. If the white is heavy and the red is light then the reverse applies.

5. Pouring Young Wines Before Old Wine:

Tasting an old wine first diminishes drama, but increases the chances for appreciation
Old wines which are subtle and complex may be difficult to appreciate after tasting younger wines filled with fruit and or tannins
If the older wine in question is rich and intense, younger wines that are lighter and simpler can precede it.

A Personal Note from Lisa

The study of Wine has been a part my of life for as long as I can remember. It was the first part of the Hospitality Industry that fascinated me.

The making of Champagne was the first course I studied and was intrigued by the whole production. I then attended The Academe Du Vin and turned my focus to French Wines. This laid the foundation of my knowledge of Wine and has allowed me to apply it to every wine growing region in the world.

After moving to California I was fortunate enough receive a position with a great company who invested a lot of time in my training, preparing me to teach wine seminars, often sending me to the Wine Country to actually work at the wineries. This in-turn broadened my knowledge on the making of wine, as well as inspired my continuing quest for knowledge.

Please let us help you select a wine to match your meal. The marriage of food and wine can create a dinning experience to be remembered long after the event is over.

Cheers!