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Untitled Document
General principles
Rule I - Red Wine with Red Meat, White Wine With White
Perhaps surprisingly, the old saying "red wine with red meat, white wine with
white meat," works quite well as a general principle. A powerful, tannic red
wine would simply overwhelm delicate white fish, for instance, while a light,
ethereal white like a fresh Viognier would seem mighty wimpy alongside a joint
of rare roast beef.
Rule II - Don't Sweat the Exceptions
Yes, there are exceptions to the "Red with Red" rule, but they're tasty
exceptions. Although roast chicken counts as a "white meat," for instance, it
goes very well indeed with a fruity red. So do salmon and fresh tuna,
shattering the notion that you should never serve red wine with fish.
Rule III - The Rule of Complements: Match Likes with Likes
Newer in principle than the ancient "red with red," this one makes intuitive
sense: Look for a wine with flavor and aroma characteristics that evoke the
trademark flavors of your entree. A slightly sweet, rich seafood like lobster
or crab makes a wonderful marriage with a slightly sweet, rich white wine like
a big California Chardonnay. Add a sprig of rosemary to your pan-grilled steak
and watch it wake up with the herbal qualities of a Napa Cabernet Sauvignon or
Bordeaux.
Rule IV - The Rule of Contrasts: Opposites Attract
This is a little more tricky, as it takes the intuitive nature of Rule III and
turns it on its head. It can lead to some lovely surprises, though, as when
you match a tart, lean white like a White Bordeaux or Loire Sauvignon Blanc
against a rich, oily fish like bluefish or mackerel. Don't be afraid to
experiment!
The Bottom Line - Drink What you Like!
Remember always that all these rules are advisory. There's nothing more
impolite than the wine "snob" who insists that only his answers are right. Try
the standard rules first, but if you decide that you want a Chardonnay
with your steak, it's certainly your privilege, and you shouldn't be ashamed
to exercise it.
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