Wine and Food

Wines - Wine and Food
By [http://ezinearticles.com/?expert=Greg_J_Jones]Greg J Jones

Good food and good wine go hand in hand. The choice of wine is largely going to be down to personal preferences and taste. But there are a few guidelines which may be wise to follow, as some drinks are better suited than others to certain types of food.

White wine is always better with fish but meat will take red, white or rose. Meats with a more pronounced flavor (beef, lamb or game) do justice to the fuller Clarets and Burgundies. Sweet, heavy white wines such as Sauternes, are better served with deserts, especially cakes and pastries.

If you are serving wine with a meal or have cooked with wine and are serving wine as an accompaniment stop and consider which one will do the meal more justice. If you are serving a meal with a particular national character then it is great to serve a wine from that same country. For example, an Italian pasta dish is excellent accompanied by Chianti Classico or Valpolicella. If the meal has been cooked in wine or is being accompanied by a wine-based sauce, serve a wine of the same type.

To enjoy wine to its fullest it is very important to serve wine at the correct temperature. White wine is at its best when slightly chilled. Thirty minutes in the refrigerator before serving will usually give the correct temperature. Red wine is much better served at or just below room temperature. The bottle should be left to stand in a room with a temperature of about 65 degrees Fahrenheit for several hours before serving. An hour before serving uncork the bottle and let it stand so that the air can get to it. If it is a young wine it could even benefit by being opened two to three hours before serving. But be sure not to warm the drink too quickly or over heat it, as this will spoil the flavor. Should you not have time to allow the wine to come to room temperature gradually warm an empty decanter in hot water and then carefully decant the wine into it. Do not stand it on a radiator or hold the wine under a hot tap as this could ruin it.

If a fine old wine is being served and it has formed a large amount of sediment in the bottle, it will be necessary to decant it to prevent the wine becoming cloudy as the bottle is moved around during serving. Pour the wine, carefully, from the sediment into the decanter in one steady movement. Decanting will also help to 'air' the wine. Also should you be serving a cheap (but tasty), brand name, a carafe is a perfectly acceptable way of disguising its origins without giving in to pretensions.

Fashion and custom suggest that certain types of glasses should be used for certain types of wine but a glass that allows you to enjoy not only the flavor, but also the aroma and color, is suitable for any type of wine from Sherry through to Port.

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Article Source: [http://EzineArticles.com/?Wines---Wine-and-Food&id=3215747] Wines - Wine and Food