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Celebrate
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The number one rule of thumb when choosing the wine is “red wine with red meat, white wine with white meat.” This is not always true, but it generally works pretty well if you are unsure. One exception is chicken. The meat is white, but a nice fruity red wine goes well with him. The same goes for tuna or salmon to be said, so that you have not always the rule does not serve red wine with fish. The second rule is the rule added. It’s okay, sweet seafood such as lobster with a sweet white wine match. The next rule is the opposites attract. While you will usually match like flavors, sometimes a difference, as a White Bordeaux with Bluefish can be wonderful.

Outside of the basic rules, there are certain things you look for and certain things you can depending on what you can be served should be avoided. Here are some hints of what to serve with certain types of food. can

salads and appetizers

You should avoid serving wine during your salad, vinegar and wine do not mix well. But if you are with an aperitif, you need to help look at the ingredients in the appetizer, choose your wine. If you use a cheese plate, the type of cheese will help you determine the wine. For example, cheddar best with dry reds, Merlot and Cabernet Sauvignon. Pinot Noir goes best with Swiss. Camembert and brie are great with a Chardonnay. The cheese we tend to like Italian, such as Parmigiano, Romano, Reggiano and think well go with Italian dry red wines like Chianti and Barlol. If you have something that serves a fried appetizer served to consider cutting a fresh, fruity white wine or red wine, the oily taste to help.

beef, lamb, steak

Do you remember the “red wine with red meat” rule? That used to be great service if beef, steak and lamb. Choose a dry red wine such as Cabernet Sauvignon or Pinot Noir, such as Burgundy. You can also consider serving an Italian red like Barolo or Chianti.

seafood

To stick sure you use a dry, crisp white wine. Sauvignon Blanc goes well with white fish, while Sancerre and Muscadet go well with oysters. If you want to be different, try a fruity red wine (without tannins). But be careful when serving red, especially if you are white, soft serve fish. Cabernet, with tannins can be combined with fish leave a metallic taste in the mouth.

poultry, pork and veal

In most cases you want the “white meat, white wine” rule with them to follow. White Chardonnays and Pinot Blancs are great. If you want to serve red with chicken, remember, a wine, fruity like a Merlot or Zinfandel is chosen.

Turkey

Think back to Thanksgiving. Do you remember how well your cranberry sauce went with Turkey? The same rule applies here. For Turkey, as it has both white and dark meat, you want something fruity and tart, like a Beaujolais for red or white for a Riesling.

spicy food

If you service on some spicy Thai or Indian food, such as a sparkling wine are planning works best. Avoid wines with tannins and look for something fruity. And sure the wine is well chilled. Cold wine goes well with spicy dishes.

dessert

The best thing one is served with a delicious dessert, a dessert wine. In fact, you can skip the dessert part and serve only one dessert wine for your guests. These are sweet wines often sold in small bottles as you do not drink as much as a dessert wine you regularly do Wine. Wines such as Sauternes, Beerenauslese, Bermet and Cammandaria will be a great end to any evening.

be avoided, and the wine snob. There are no right answers, only the basic rules to go by, and even those, as you have seen, can be changed. Do not be afraid to experiment with different flavors. Chances are, if you do not want it to act nothing wrong with the wine you serve your guests, it will not.

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