Wine Talk

White wine for white meats or fish, and red wine for red meats, right!……no! not necessarily. Wines are meant to compliment foods based on fruitiness, dryness and complexity, wine's age, spiciness of the food, sauces used in preparation, etc. Consider the tastes and flavors of the wine and the food. Start with the meal. Do the ingredients have rich sauces or lots of garlic? A bold red wine (Cabernet) or bold white (heavy oak Chardonnay) might be the ticket for your dish. Delicate flavors such as white, flaky fish and sautéed vegetables, consider a lighter, cleaner Pinot Gris (Pinot Grigio), Riesling or Sauvignon Blanc. Buying an inexpensive wine and food guide might be helpful. Remember everybody has different taste so there is no right or wrong, the most important thing is what pleases you. www.TwistedCorkscrew.com