Wine And Food: Wine Ordering Tips To Make Your Meal Enjoyable

When it comes to wine and food there are some basic rules that do apply, but the number one rule for pairing wine with food is that your personal preference is always the right choice. However, there are wine choices that can enhance your meal when paired properly with the foods you have selected for dining. A great wine pairing can make your dinning experience unforgettable and a wrong choice of wine can bring together a poor mixing of flavors that can spoil the flavors of your meal.
These four questions will help you choose the right wine.
When you are thinking of which kind of wine to order, keep in mind the following four questions. (1) What is the main dish? Is it chicken, beef, or fish? (2) Will it be grilled, oven-baked, fried, or pan-fried? (3) What kind of sauce will it be served with and what are its flavors? (4) What are the sides dishes and how will their flavors impact the wine? Today there are so many different types of wine that the old favorite rule of wine and food pairing may not always apply. But until you feel comfortable in making the right choice, stick to these basics: red wines with beef, and white wines with fish and poultry.
When choosing your wines "think wine power."
Generally speaking, red wines will work best with dishes that are rich, heavy and have a big flavor. When choosing a beef dish, you should consider the powerful strength of beef and choose a wine that has equal power. This rule also is effective for dishes that are served in rich, thick, heavy, full-of-herbs types of sauces. The reason why red wines and beef goes well together is that red wines contains tannins which mixes with proteins, allowing the flavors to blend well together. As a rule, white wines and red meats do not work well together, because white wine lacks tannins that enables this flavorful combination to occur.
White wines are better suited for light foods, such as grilled halibut (fish-type dishes) or chicken breast (poultry-type dishes) grilled or pan-fried in a light sauce. Color and aromatic flavors influence taste and lighter wines will complement the meal and not overpower the flavors of the food. Even in light types of foods, the type of sauce that is paired with the dish can influence the taste of the wine with the food. If the poultry was cooked in a heavy, thick sauce, or a spicy flavored sauce like paprika or full-of-herbs type of sauce, then it would be better served with a more powerful fuller-bodied red wine or perhaps a Rose or a spicy flavored wine.
A multiple choice meal, requires more than one wine choice.
You should choose more than one wine if you are eating a multiple course dinner. Multiple course means many different types of flavors and it would be difficult for one wine to taste great throughout the entire meal. Consider ordering by the glass with appetizers or for the first course and then order a bottle of wine for the main dish, and then finish off the meal with a glass of wine appropriate for your desert choice.
Start off with a lighter wine (usually white, or light tasting wines) and then move to the more full-bodied types of wine (red wines and burgundy's) and then move to the dessert wines (ports & muscats.) Keep in mind that wines that are low in acid can often overwhelmed foods even those foods that are deemed light in taste. Wines that are high in acid works best with most foods, even though in some occasions they may not work well as a sipping wine without being accompanied by food. The following examples of going from light to more full-bodied wines are: White Zinfandel, Riesling, Pinot Gris, Sauvignon Blanc, Gewrztraminer and Chardonnay. And among reds, from lighter to fuller: Pinot Noir, Merlot, Syrah and Cabernet Sauvignon.
You are always right, when you chose a wine that you like.
The four questions guideline will help you to pair the right wine with your meal selection. Until you feel comfortable in making those wine choices for yourself, ask your server to suggest a wine for you. Be sure and tell them the type of wine you prefer, so they can keep that in mind before coming up with their recommendations. They should provide you with at least three to four great wine pairing choices in different price ranges. If you get a bottle or a glass of wine that you don't like, then feel comfortable in sending it back and requesting a new bottle or a new wine pour. Of all the wines rules to follow when it comes to wine and food pairing, the number one rule to remember, is to always choose the wine that you like.

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About The Author, The Backyard Wine Enthusiast
The Backyard Wine Enthusiast is a wine lover and traveler who have tasted great wines around the world and is the owner and writer for; The Wine of the Month.Com. Visit the website The Wine of the Month.Com for a completion offering of fine wines and wine accessories. The online wine store provides you with a convenient one-stop shop for red and white wines, sparkling wines and wine of the month club recommendations.