Making Sushi

The title is misleading. There really is no such thing as ‘proper’ when choosing a wine and food to enjoy together. In matters of taste, individual judgment will always reign supreme.

Meats

Even though wine pairing is not an exact science, however, does not mean that old rules of thumb don’t apply. For example, the recommendation of whites with poultry and seafood, and reds with beef still has value. You may want to view this rule of thumb as a starting point. In any case, it is often recommended to select the best wine you can pay for to start with. In many cases, more expensive wines will have more subtle aromas and flavors.

Another item to consider is the aroma and flavor profile of the meal that you are serving. If you are serving a strong, hearty meal, you may want to consider a powerful wine to complement. If, however, you are serving a subtle, lighter meal, then you should choose a wine that does not overshadow the meal.

If you’re serving a well-seasoned steak or beef stew, a wine such as Grenache, with its aroma of black pepper, is a perfect complement. Syrah may also be a good choice. If you were having a more subtly seasoned steak, pair it with a more subtle wine. Merlot and Cabernet Sauvignon are excellent choices with such a steak.

Some people even feel that the color of a wine enhances or detracts from certain flavors. This may be one of the reasons why fish and poultry are often served with white wine. But you must also consider the seasonings and sauces used with these meats. A Pinot Blanc may be an ideal choice when having a spicy fish or poultry selection. Burgundy wine selections may also work well. Duck goes particularly well with acidic wines. Sangiovese and Tuscany are good choices.

Cheese and Dairy

Of course, meats are not the only dishes enhanced by a good wine. Cheeses and fruits offer opportunities for creating flavor symphonies.

Portugal has a very old tradition of serving fruity sweets with a fine Port. And many robust cheeses are made even more delectable when paired with a swirl of a good Gewurztraminer. When preparing that creamy soup experiment with a Chardonnay with its overtones of pear or apple. Or, for those so inclined, the more vegetal hints of a Sauvignon Blanc will reinforce the dish. For the adventurous, a cheese platter such as a young Camembert, or a Pecorino, those made from sheep’s milk – combine in an interesting way with a fine Pinot Noir.

Personal Factors

As with all food choices, you need to consider individual tastes. Some people just do not enjoy robust red wines or heavy port wines. In these cases, you should consider drier, more delicate white wines. For food and wine pairing to work, you must consider many factors.

If you are considering serving different wines at a multiple course meal, you should also consider the order that the wine is served. In most cases, it makes sense to order the wine from lightest to heartiest. This works especially well if your beginning courses are lighter than the entrees. For red wines, consider the following order: Pinot Noir, Merlot, Syrah and Cabernet Sauvignon. For white wines, the following order is appropriate: White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Gewurztraminer and Chardonnay.

See more about selecting appropriate wines at www.Wine-Information.org. Visit Sarah Omseo’s site to get the latest wine information to improve your wine knowledge.

Spain has a diverse set of wines. The location of present-day Spain has been a land of great wines for thousands of years. This is why such a variety of wines related beverages have been brought to perfection in this region. This why Andalusian sherry is so widely renowned. Take time to become familiar with the wine regions of Spain.

Sherry is a wine that is fortified by adding alcohol before aging. Many wine varieties such as Fino, Oloroso, Manzanilla, and Amontillado are all considered sherries. Some sherries such as Fino and Manzanilla have more acidity and taste younger and crisper. Other sherries such as Amontillados and Olorosos are aged longer and have a mellower taste. Sherries are treasured as dessert wines, especially by the British.

As you would expect, reds are prominent in this land of ample sunshine and red soil. The Aragonese don’t disappoint, producing many full-bodied wines, full of color and aroma. The Grenache, of course, is considered a regional treasure by vintners in this area.

One of the largest wine making regions in the world, Castilla produces wines worthy of it’s literary heritage. The reds are well represented by Tempranillo which is often blended with Merlot or Cabernet Sauvignon from France. Syrahs are even beginning to become established. Airen is a crisp and refreshing white wine that doesn’t disappoint.

In the area to the north of Madrid, Rueda is produced. This is a light, delicate white wine made from Verdejo. Sauvignon Blanc is also popular.

But the Spanish tradition of red wines is still dominant. Ribera, a rich and heavy red, is gaining new fans. Tinto Fino, which is a style of Tempranillo, is a complex wine that finishes well and ages gracefully.

A Cabernet Franc variation that has traditional appeal is of the Mencia tradition. The wines here have powerful flavor. But, there are wines with a lighter touch produced here too. Godello is a white wine from this region that remains popular.

Catalonia, with coasts on the Mediterranean, has been making wine since the first Greeks arrived here. It continues those ancient traditions with vinos rancios that are only for the most hardy. But, for those who prefer something lighter, Catalonia is happy to provide a white from the Penedes.

Cava produces sparkling wines, which resemble champagne. They are said to be very full.

But to get the most distinctive feel, the best bet is to try one of the reds of Tarragona. Full-bodied, from Cariena and Garnacha grown in slate-enriched earth, it forms the pinnacle of wine from Catalonia.

Last, but far from least, Galicia continues to make wines as it has since Roman times though in recent times the whites have come to the fore. Here Celtic traditions mix with Roman to produce wines that combine with seafood like no others in the world. The moist climate and lower amount of sunshine produce wines high in acid and delightfully crisp. Most are made from varieties found only here. Like so much about Spain, the country is filled deep with traditions but reaching into the 21st century to produce wines that can compete with any from around the world.

Find out more about wine regions around the world at www.Wine-Information.org. Visit Sarah Omseo’s site to learn more wine information on wine types and more.