The World of Wine and Food by Philpott Don;

Author:Philpott, Don; [Philpott, Don]
Language: eng
Format: epub
Publisher: Rowman & Littlefield Publishers
Published: 2016-12-09T16:00:00+00:00

Wine and dine

Egg is difficult to match but light- or medium-bodied reds often make good partners. Roasts and casseroles need medium-bodied reds like Cabernet Sauvignon from Bulgaria or Australia, while game and barbecue go best with big, gutsy reds such as Australian Shiraz, Californian Zinfandel, or Italian reds like Barolo and Barbaresco. Wines should either complement food in a perfect balance, or they should contrast completely. The old rule about drinking only red wine with cheese shows just how wrong some of these “commandments” are. A sweet white dessert wine goes wonderfully with smoked or salty cheeses, in the same way a sweet wine can often provide the necessary contrast with other smoked dishes.

Chocolate dishes are said to kill all wines, but there are some magnificent dessert wines like Muscat de Beaumes-de-Venise and Château Berbec which go wonderfully. It makes sense to match a sweet wine with a sweet dessert, because they should complement each other. If the wine is not as luscious as the food, it will taste very flat.

Some wines like Champagne, and other good sparklers, can be drunk right through a meal and they add a zest which can lighten quite stodgy dishes. Try a Spanish Cava with the Christmas pudding and the food doesn’t seem nearly so heavy. Sherry is another versatile wine, although it can be a bit heady. Sherry styles range from the bone dry finos to the very sweet creams so you can easily find one to match each course of a dinner party.

As very general guidelines, dishes high in acidity, with gooseberries or lemon for instance, need wines high in acidity, while dishes with very strong flavors need an equally flavorsome wine, and sweet foods need sweet wines.

Having said that, the great fun about drinking wine is that there is always something new to try. You can now find wines from around the world and every year there is a new vintage to taste. Wine not only complements good food, scientists now tell us that modest consumption is actually good for us. I’ll drink to that.

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