At FANDANGO Catering one of the questions we're asked most is: How do I know what wines go with which food?
In 2009 we attended wine seminars to better advise clients of wine and food pairings. This is a subject about which tomes can be and have been written, but we'd like to share some basics on food and wine pairings to help you choose wines for your event.
Hors d'oeuvres: Generally a white, such as a Chardonnay or a Spanish Albariño, or a rosé wine will go well with most hors d'oeuvres, though many of our Spanish and Italian clients like a milder red (from Spain or Italy) with their hors d'oeuvres because in these countries red wines are often consumed with meals and food of all types.
Beef-based dishes and big, flavorful foods (such as beef)--Red wines such as Bordeaux, Rioja, Malbec, Cabernet Sauvignon
Cream-based sauces--White wines such as Chardonnay, Semillon Chardonnay, or unoaked Chablis
Dishes with strong acidic content, such as a lemon-based sauce or a tomato-based sauce--An acidic wine such as Sauvignon Blanc will hold up to these acidic flavors
Spicy foods--Beer actually goes better with these but if you want wine the best choices are off-dry Gewurtztraminer or Riesling
Next time: Choosing wines for desserts
Bon Appetit!
Kristina
Kristina Ríos de Lumbreras
Partner, FANDANGO Catering
Houston, Texas
281-796-9841
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