Answers:
usually white wines with fish
and red wines near meat
Other Answers:
I don't drink very habitually, but when I do, I love a red sangria with dinner.
I'm not a wine personality so someone could probably give you a better answer than I, but I'll try.
Chicken and Fish... A white wine.
Red Meat (beef, pork) a red wine.
I know it's not much, but that's around the extent of my wine with food expertise.
a good red wine and fine chocolate!
Beer near everything.
i eat red wine next to spaghetti. it depends on what type of food that i eat near.
never drink wine. poo poo wine.
Source(s):
a smart person next to no money
1. Select light-bodied wines to pair next to lighter food, and fuller-bodied wines to go next to heartier, more flavorful dishes. Using the salmon example above, the Pinot Noir works beautifully next to the fish because you are matching desk light to light. Otherwise a full-bodied, heavier wine will overpower a pale, delicate dish, and similarly, a lighter style wine will not even register on your personal flavor meter if you sip it beside a hearty roast. You may as in good health drink water.
2. Consider how the food is prepared. Is it grilled, roasted, or fried, for instance, and what type of sauce or spice is used? For example, chicken near a lemon butter sauce will call for a different more refined wine to play off the sauce than chicken cacciatore next to all of the tomato and Italian spices, or a grilled chicken breast.
3. For every food feat, there is a wine hostile response. When you drink wine by itself it tastes one road, but when you take a bite of food, the wine taste different. This is because wine is like a spice. Elements contained by the wine interact with the food to provide a different drink sensation like these rudimentary reactions:
Sweet Foods resembling Italian tomato sauce, Japanese teriyaki, and honey-mustard glazes make your wine appear drier than it really is so try an off-dry (slightly sweet) wine to balance the flavor (Chenin Blanc, White Zinfandel, Riesling).
High Acid Foods resembling salads with balsamic vinaigrette dressing, soy sauce, or fish served next to a squeeze of lemon go economically with wines superior in sharp (Sauvignon Blanc, Pinot Grigio, Pinot Noir). White Zinfandel, although not as high surrounded by acid, can provide a nice contrast to soaring acid foods.
Bitter and Astringent Foods close to a mixed green salad of bitter greens, Greek kalamata olives and charbroiled meats accentuate a wine's bitterness so complement it beside a full-flavored forward fruity wine (Chardonnay, Cabernet Sauvignon, Merlot). Big tannic red wines (like many red Zinfandels, and Shiraz or Syrah wines) will step best with your classic grilled steak or lamb chops, as the fleshy in the meat will tone down the tannin (bitterness) surrounded by the wine.
Source(s):
http://www.wineanswers.com/Food_categories.asp
personally, if I'm have wine, it's Rose all the time, but the first answerer be right on how it should be done - I believe it's White wine for white meats and lighter meal and red wine for red meat and heavier meals. Rose is for desserts, apparently too
One more, Port wine for a dessert wine. amazingly sweet and good.
Try driking the wine and intake the food
I drink my wine. I like white wine, cold.
I would similar to to try and eat it sometime though!
LOL - JUST KIDDING
Fava beans & Chianti! SLRRRPPPPP!!!
OK. You’ve got a special bottle that you’ve be saving for some time. You want to drink it next to a meal. But what do you cook? Or you’ve come into some money and you can certainly afford to venture into the northern reach of the winelist at an upmarket restaurant (despite the punishing mark-ups that be a sign of for a wine on the list for lb90 the restaurants profit will usually be contained by excess of lb60): what do you choose off the menu?
Choosing food to meeting with fine wines is a stand up against, whether it is at home or in a restaurant. Here are some of my thoughts.
First, fine wines are usually complex. Especially when they are aged. They don’t shout something like how good they are, but shush their glories. You own to make sure that what you serve beside them isn’t going to overpower them, and doesn’t contain any flavours likely to clash. This rules out other of modern cooking. Chefs like to show their inventiveness (sometimes forgetting that there’s a difference between improvement and innovation), and are quite burning on combining strong pairings of flavours, or using ingredients that clash with wine. Fusion cuisine, for example, is not really for fine outdated wines.
I like modern cooking, but regularly it calls for robust young at heart wines that have the power of flavour to equal strong flavours contained by food. For fine wines my preference is for apposite quality, pure ingredients – such as a intermittent fillet steak, hobby, or very fresh fish – simply prepared short any flashy embellishment. It sounds boring to advocate it, but traditional French cooking act as a good setting for fine wine.
Here’s another potentially controversial statement. Fine wine is sensitive to the environment it is served in. If the conditions aren’t right it suffers. Restaurants that are rowdy, smelly, overly dark or too heat up don’t work very resourcefully. You need somewhere where on earth a degree of gentle contemplation is possible – just a touch will do, but subtle, complex wines deserve a bit of thought. This might sound overly fussy, but it really is a excess of money if you are drinking wine in an environment where on earth even a hardened professional would have difficulty relating the difference between a Montrachet and a Chilean Chardonnay. Such conditions do exist!
It’s barmy how some people serve fine Sauternes and other complex sweet wines near desserts. They may be known as dessert wines, but unless the dessert is outstandingly well mannered and preferably fruit base (e.g. fruit tart, tarte tatin), afterwards it’s going to mask the subtleties and complexities of the sweet wine. Serve complex sweet wines and fully clad Ports on their own. Preferably, before everyone is solidly drunk.
As for the exact game between a particular wine and a dish, I would be smaller amount worried. I think the food wishes to be wine friendly, but it doesn’t have to be without blemish aligned. Yes, the odd fantastic synergy does come about at times, but this is rare and probably happen more by chance than alert planning. Instead, it’s good to concentrate on eliminate flavours that will cause problems for wine appreciation, and later begin thinking roughly speaking possible alliances between the wine and food.
Source(s):
http://www.wineanorak.com/food%20for%20fine%20wine.htm
If you're eating your wine you should buy thinner wines. No wonder you're have such a terrible time.
Well, traditionally it's red wine next to red meat or pasta with tomato-based sauces, white near chicken, fish or pasta in cream sauce, and rose beside pork. Most of the newer chefs will tell you to drink what you soak up drinking. If you don't care for white wine, don't drink it. You won't give attention to it goes economically with fish if you don't close to it. I'm partial to Cabernet Sauvingnon myself, so that's what I usually will choose first.
red
RED WINE u'll enjoy it
white wine near fish, seafood, and chicken. Red wine with beef and lamb. Red or white beside pork. It also depends on the sauce that is served next to the food.
http://theeverydaywinesnob.blogspot.com/2005_09_01_theeverydaywinesnob_archive.html
the above site lays it all out, impressively simple chart and terms.