Compliment Your Food with Wine

It\'s time to sit down to a delicious meal with your loved one, and you really want to impress them with your knowledge of fine wine. Unfortunately, you\'re a little rusty on the finer points of choosing a wine to go with that meal you have just cooked or ordered. Here are a few tips to remember about wines.

When choosing to cook with wine, it is important to note that you should never cook with wine that is inferior, that is, wine you wouldn\'t drink. If it isn\'t good enough to be poured into a glass and drunk with dinner, it should not be used in cooking. Stick to better quality wines in your dishes.

Start planning the type of wine you will serve with your meal from the first course - whether that is hors d\' oeuvres, soup or salad. Often, this course will work well with a light white wine such as a chardonnay or a pinot grigio. Both of these wines can be served cold, and will be refreshing.

White wine is an excellent starter wine, because many starter courses involve lighter flavors, such as fish or seafood - for example, in shrimp cocktail. Or, you may be serving salad - caesar salad, with its light dressing, also requires a lighter wine such as a white wine to enhance the flavor.

Blush wines are the ultimate compromise. The sweetest variety, they are perfect with any meal, or even just to drink on their own. Many people who are unaccustomed to drinking wine will find that drinking a blush, or ros wine is much more pleasurable, because it is less dry and heavy than other wine.

If your main course is another red meat such as lamb or veal, red wine would also be an excellent choice. If you are serving chicken or fish, you may wish to stick with the white wine that you were serving with your first course or even turn to a different variety of white wine.

In desserts, wine can be a great way to enhance the flavor of a delicate whipped cream pastry - such as a cream puff, or can be the base flavor of a heartier dessert such as an English trifle. Wines can also be used in warm desserts in flambs, in which case the alcohol content may be flashed off.

Wine can even become the dessert - some chefs have been known to freeze wine into sorbets or granitas, serving wines or sherries that have been frozen into soft or crystalline concoctions as their own desserts. These are very popular in some fine restaurants.

Choosing the right wine for your meal can seem confusing, but there are really only a few things that need to be taken into consideration in order to make sure that everyone is happy with their meal. Serve the right wine at the right time, and choose wines that people like - everyone will enjoy them.

Article Source: http://www.thedrinkingplace.com/articles2

Azdak Alisimo writes about wineries and wine subjects for Wineriesforyou.com This article is available as a unique content article with free reprint rights.

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