Wine Tips, Recipes, Remedies

Simple Food and Wine Pairing

White Wine:

  • Chardonnay: seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ha, Emmenthal cheese, Gruyeres cheese, Port Salut cheese
  • Reisling/Pinot Grigio: mild cheese, clams, mussels, Asian dishes, ham, pork, Lobster Newberg, chicken
  • Sauvignon Blanc: oysters, grilled or poached salmon, seafood salad, Irish stew, ham, goat cheese, quiche

Red Wine:

  • Cabernet Sauvignon: duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar cheese, bleu cheese, sausage, kidneys
  • Pinot Noir: braises chicken, cold duck, roasted turkey, beef, lamb, veal, venison, strong cheeses
  • Shiraz: braised chicken, chili, goose, meat stew, peppercorn steak, barbecued meat, spicy meats, garlic, ratatouille

Decanting Tips

Decanting separates the sediment from the wine.  Before decanting, stand the bottle upright so the sediment can fall to the bottom.  Next, use a candle or flashlight to see the sediment throughout the bottle.  Stop pouring when you see the sediment reach the shoulder of the bottle.  Wine bottles should always be stored on their side.