Wine and Food Combinations
Wine/Food combinations:
These are just suggestions. But it may give you a place to start.
Fowl: Since most fowl has a neutral flavor, the appropriate wine depends more on the sauce than on the meat per se. A safe bet is a nice Pinot Grigio or Chardonnay, though some might prefer a sweeter white. In general Cabernets and Chiantis will not go with fowl well at all. However, lighter reds like a Merlot may be a good accompaniment.
Fish: Lighter even than fowl, fish is generally going to go better with a white, preferably a dry white. Again, I recommend a Pinot Grigio. Sweeter whites like some Sauvignon Blancs and Chenin Blancs may not go well with a "fishy" flavor. Sometimes a fish can be perfect with a milder red. For example, I tend to prefer salmon with a light red. As a side note, good, dry Japanese sake (which is very hard to find in the US…most sakes you find in the US are terrible) also goes well with fish.
Pork: best with a sweeter (but not too sweet!) white like a Sauvignon Blanc or Chenin Blanc, or with a light red like a Merlot or Gamay Beoujolais.
Beef: Generally does not go well with white wines, though in general beef is a fairly neutral flavor, so the best wine will depend on the sauce. But it is generally among the reds you will be choosing. If the beef is cooked in a light sauce or with light seasoning, a Merlot or Cabernet Sauvignon will go well. In fact, a Cabernet is probably your best bet with beef. With stronger sauces or seasonings, however, something powerful like a Burgundy, Pinot Noir or Zinfadel may be needed.
Lamb: My favorite meat. Goes great with Cabernet Sauvignon, Zinfandel or Pinot Noir. Since it is a strong meat, a strong wine works well. However, lamb that is seasoned simply (mint or the wonderful Greek approach of garlic and rosemary) may be somewhat overpowered by a Zinfandel or Pinot Noir. Again, your best bet is a Cabernet Sauvignon.
Pasta Sauces: A rich Italian tomato sauce is made to go with a Chianti, though a Zinfandel or Cabernet will do in a pinch. Cream sauces are perfect with a Chardonnay. Olive oil based sauces go well with Pinot Grigio.
Cheese: Reds are best, though a very light cheese may be nice with a dry white. Most cheeses will go well with a Merlot or Cabernet. Very strong cheeses will work well with a Zinfandel. Once again, though, Cabernet is your best bet.
Dessert: Dessert wines are in a league of their own. I warn you that most are sickly sweet and reminiscent of cough syrup. The only dessert wine I like, really, is a very good Port. Usually, though, you have to spend a fair amount of money for a Port that is more than 20 years old for it to be worth drinking. Other dessert accompaniments are better bets unless you are confident about the Port—amaretto, frangelico, Bailey’s Irish Cream, etc. Avoid things like Grappa, which are best used for stripping paint.
Email: michad03@mcrcr.med.nyu.edu
