December 16, 2014 |
Culinary Education, Entertaining, From the Kitchen, General, Wine & Food, Wine Education |
Wine and Food Pairing, The Basics
Entertaining and not sure what to serve? Don't sweat it. We have a cheat sheet for you to make you a pro.
Pairing food and wine can be a simple task with these basic guidelines from Barrel 87.
Light Dry White: Vegetables, Roasted Veggies and Fish
• Sauvignon Blanc
• Pinot Grigio
• Gruner V.
Sweet White: Soft Cheese, Carbs, Cured & Smoked Meat & Desserts
• Chenin Blanc
Rich White: Roasted Veggies, Carbs, Rich Fish & White Meat
• Oaked Whites
Sparkling Wine: Soft Cheese, Hard Cheese, Carbs & Fish
Light Red: White Meat, Rich Fish, Carbs & Roasted Veggies
• Pinot Noir
Medium Red: Cured & Smoked Meat, Red Meat, White Meat & Hard Cheese
• Cab Franc
Big Red: Cured & Smoked Meat, Red Meat & Hard Cheese
• Cabernet Sauvignon
Dessert Wines: Dessert, Cured & Smoked Meat, Carbs & Soft Cheese
• Port & Tawny Port
• Late Harvest