MATCHING WINE WITH FOODCONSIDER THE SAUCE
When choosing a wine, the type of meat served is significant, but the sauce oftendetermines which bottle to select. An easy rule for beginners: If your recipe's sauce iswine-based, pour the same type of wine that is in the dish. Roast Leg of Lamb withMustard and Red Wine Sauce, for instance, or Salmon with a Spiced Red-Wine Sauce, or Authentic Coq au Vin (which traditionally calls for a dry red wine) are some of the dishesthat would enable you simply to match the wine that is in the recipe.
Chicken is a neutral meat. If you prepare it with a tomato sauce, a wild mushroom sauce,or a lemon-herb sauce, you can pick different wines. With a Braised Chicken in AromaticTomato Sauce, I might go for a medium-bodied, well-structured red like Pinot Noir. A redBurgundy would also be a good choice, or a domestic Pinot Noir, such as those fromOregon.If you're serving the chicken with a more substantial sauce, such as Chicken withTruffles, Wild Mushrooms, and Potatoes, you can pick a slightly heavier red wine. Anaffordable Cabernet might bring out earthy mushroom flavors. A Merlot would offer softtexture and lush fruit.Finally, if the chicken has a light, lemony, or herbal sauce, as in a Roast Chicken withLemon and Thyme, I would pick a crisp Chardonnay. Some Chardonnays from theCarneros region of California have a brisk, citrusy flavor that would accentuate the lemonand still have plenty of body and richness.
When it comes to pasta, sauce is everything. For a rich, meaty tomato sauce (ClassicSpaghetti and Meatballs or Fettuccine Bolognese), you want a flavorful, zesty red winesuch as Zinfandel or Chianti. Both of these are casual, food-friendly wines that are greatfor a big pasta feed (they are good with an Eggplant and Tomato Pizza, too).If the pasta will have a light seafood sauce (Linguini with Herbed Clam Sauce), youmight pick a very crisp white wine like a dry Riesling or Sauvignon Blanc to complementthe shellfish.The trickiest pasta sauce to handle is a creamy one, such as Fettuccine Alfredo. I personally prefer a crisp white wine to help cleanse my palate, but one that also has plenty of richness to stand up to the flavors. Again, a Chardonnay would be near the topof my list.
Fish does not automatically require a crisp white wine. A red would be perfectlyappropriate with Salmon with Mushroom Orzo and Red Wine Sauce, for example. I
641.5 K.Rajshekhar. November- 04. No.7(02) BSc H& HA. Page 2 of 3