A good wine choice can mean a lot of difference to your food. Wine connoisseurs know that there are wines that compliment certain kinds of foods. Knowing which wine goes with what dish is a great skill. If you have seen a wine menu or a wine list, you would know that ordering wine can be daunting especially if a restaurant offers a wide selection of wines. You can’t be blamed if you’d end up confused.

If you have no idea at all what to get, you should always seek assistance. It’s always better to admit ignorance then to commit mistake by pretending that you know what you are doing.

A good wine menu has all kinds of information about every wine listed. You would find the name, manufacturer, country of origin, wine description, vintage and meal suggestions. If you have guests, it is a good idea to get their wine preference. Courtesy dictates that you should let your guests choose their meal and wine combination. There are people who have particular taste for wines. Their choice may not suit a particular dish but let them enjoy their wine and meal.

These four questions will help you choose the right wine.

1. What is the main dish? Is it fish, chicken or beef?
2. How will it be cooked? Will it be grilled, baked, lightly fried, or pan-fried?
3. Is the main dish accompanied by a sauce and if so, what kind of sauce and what are its flavors?
4. Will there be any side dishes and how will their flavors impact your wine choice?

There are many different types of wine choices available today, so the basic wine rules may not always apply, but generally speaking these rules remain for the most part, still accurate for helping you make the right wine choice: white wines with poultry and fish, and red wines with beef.

When choosing your wines “think wine power”.

Generally speaking, red wines will work best with dishes that are rich, heavy and have a big flavor. When choosing a beef dish, you should consider the powerful strength of beef and choose a wine that has equal power. This rule also is effective for dishes that are served in rich, thick, heavy, full-of-herbs types of sauces. The reason why red wines and beef goes well together is that red wines contains tannins which mixes with proteins, allowing the flavors to blend well together. White wines do not contain tannins and therefore generally do not work well with red meats.

White wines works best with light foods, such as chicken, turkey or fish. Color and the aromatic smells of the flavors influence taste buds and wines that are lighter, such as white wines, will complement the meal and not overpower the flavors of the foods. Even in light types of foods, the type of sauce that is paired with the dish can influence the taste of the wine with the food. This changes the definition of light, and now that dish might be better paired with a red wine or Rose or a wine that has a bit more spice.

When you are having a multiple course meal, you should have more than one wine choice. To make one wine work for an multiple course meal would be difficult because of the multiple of flavors. If possible, choose a wine that is appropriate for the appetizer or first course, and then change the wine for the main dish, and then change the wine again for the dessert choice.

Start off with a lighter wine (usually white, or light tasting wines) and then move to the more full-bodied types of wine (red wines and burgundy’s) and then move to the dessert wines (ports & muscats.) Wines that have low acid can often be overwhelmed even with foods that are light in taste. Acidic wines that you would not drink alone can be quite wonderful when paired with the right food choice. The following examples of going from light to more full-bodied wines are: White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Gewrztraminer and Chardonnay. In the red wines, go from the lighter tasting red wines to red wines that are more full-bodied: Pinot Noir, Merlot, Syrah and Cabernet Sauvignon.

You can’t go wrong, when you choose a wine that you know you like.

Source:Blogoncherry