Sunday, February 25, 2007

Which Wine To Use

From Every Day With Rachael Ray March 2007

Food: Fish fillets, shellfish, vegetables Wine: Light, crisp whites: dry riesling, muscadet and unoaked sauvignon blanc and chardonnay

Food: Beef or lamb chunks, tuna or salmon steaks Wine: Soft, juicy reds such as merlot, syrah, beaujolais and cotes du rhone

Food: Chicken Wine: light, crisp whites or soft, juicy reds

Food: Apricots, plums, pears, tropical fruit Sweet whites, such as sweet riesling, white zinfandel, muscat and sauternes

Food: Berries, figs Sweet reds, such as ruby port and port-style zinfandel

From Every Day with Rachael Ray May 2007 (Penfolds)

Cheese: Blue Cheese Fortified Liqueur Tawny, Shiraz Cabernet, Shiraz; Soft, creamy cheese Chardonnay, Cabernet Merlot, Merlot; Goat's & Sheep's Cheese Merlot, Cabernet Merlot, Chardonnay, Shiraz; Hard Cheese Shiraz Cabernet, cabernet Sauvignon, Chardonnay, Shiraz


Italian Cuisine: Cream Sauce Semillon Chardonnay, Chardonnay, Sauvignon Blanc, Pinot Noir; Tomato Sauce Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir
Mexican Cuisine: Green Chile Sauce Chardonnay, Sauvignon Blanc, Chardonnay-Riesling; red Chile Sauce Shiraz, Merlot, Cabernet Blends
Asian Cuisine: Chinese & Thai Semillon Chardonnay, Shiraz Cabernet, Cabernet Blends; Sushi Riesling, Chardonnay, Sauvignon Blanc
Indian Cuisine: Tandoori Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir; Curries Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir

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