Basic Food and Wine Pairing

There are many articles on pairing wine with obroke.Osnovni answer is white wine, fish or chicken, red wine with steak or pasta, but there is more involved. Someone asks what white wine goes better with fish, and it depends on the type of fish you have and flavor (mild or spicy style), as well as your taste preferences.

Many wines vinited styles ranging from light to full band, depending on the manufacturer so heavy oaked Chardonnay May go well with cream based pasta but un-oaked Chardonnay and maybe connect with a mild fish or poultry. There are a lot of wine, and of so many cross over the line for the pairing of basic foodstuffs, because of unique vintage and mixing, it is almost impossible to get a complete list of which is simple and straight forward.

There are some people who only drink red wine and other drink only white and still others to drink, but limited selection. Regardless of your preference, there is either black or white wine that you will find compatible with your main meal no matter what May Be. So, do not stress, work within their tastes and preferences of the experiment gradually expand its taste palate.

Think about it this way, food and wine that you need to compliment each other or their balanced flavors, texture and acidity.

Spicy foods pair best with sweet and flavorful wines.

a couple of beef dishes with bold and full of wine. (Cabernet Sauvignon, Zinfandel)

Pasta with tomato sauce (sour) goes well with wines with higher acidity like Sauvignon Blanc or Chianti, if you prefer white wine.

Pasta with a creamy white sauce works very well with Chardonnay. The cream-based pasta contains milk, sour wine that would not be a good choice.

If you have a strong fish with lemon sauce I would suggest something like Sauvignon Blanc, but with a mild fish, Riesling may be the better choice.

There are many types of fish, some are mild and flaky, while others are more like steak (swordfish). When I swordfish I like medium body wine such as pinot noir, it seems only brave enough for that texture and flavor. Pairing wine with food should not be stressful, relax and enjoy the process, try to experiment can reveal a great combination.

Here there is no stress basic wine pairing list. It is by no means a comprehensive list and there are some who may challenge some of my choices, but that's ok. Maybe you'll discover a pairing that is not mentioned, but if it works for you that's what really counts.

Steak & Grill .......... Cabernet Sauvignon, Shiraz, Zinfandel, Malbec, Norton (Missouri), Bold Reds

Poultry .......... Riesling, Viognier, Chenin Blanc, Pinot Noir, Chianti, Merlot, Rioja, Burgundy

Pork .......... Pinot Noir, Chianti, Merlot, Rioja, Riesling

Fish .......... Semillon, Chenin Blanc, Sauvignon Blanc, Riesling, Pinot Noir (swordfish)

Shells .......... Chablis, Riesling, Burgundy, Chardonnay

of tomato-based pasta (red) .......... Chianti, Sangiovese, Italian wine, Merlot, Zinfandel (Red)

Cream Pasta (white sauce) .......... Chardonnay, Pinot Grigio, Merlot, Barolo, Chianti

Spicy food .......... Gewurztraminer, Riesling, Pinot Noir, Rose '

matching food and wine from the same country and work, because they are produced to enhance the local fare.

Let your server, or menu choices to guide you vina.Restoran wants to return, so you do not want to control what's wrong with bad wine pairings.

season can sometimes lead you to a selection of wines. Personally, I drink white wine in summer than in winter, because it is more refreshing in the heat of Missouri. I like Cabernet Sauvignon, but sometimes it's just too hard on a hot summer day.

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