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What International and BC wines go with the food I just ordered online?
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| Food
type |
Wine
type |
| Chinese
| Choose
slightly sweet or off-dry wines. Traminers, Frontignac, Riesling,
Rosés and Gewürztraminer are the best. With roasted
Peking duck Pinot Noir, Cabernet, Merlot, and light Californian
Zinfandel. |
| Indian
| Choose
full-bodied sparking wines and fruit driven reds such as Merlot
for sweet curries. Hot and spicy styles match well to slightly
sweet and cold Riesling and Gewürztraminer. |
| Italian
| Choose
Verdelho Medium bodied dry white with grilled fish, fruit platters
and Italian pastas with cream based sauce. |
| Japanese
| Choose
very cold, off-dry, fruity white wines. Any red or white sparkling
wine in general. Riesling or Sauvignon Blanc go well with Sushi
or Sashimi. |
| Mexican
| Very
cold, fruity, full-bodied Sauvignon Blancs and Rosés.
Chilli heat will overpower the aromatic nature of Rieslings
and Traminers. Pinot Noirs is a good choice and light Merlot.
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| Middle
Eastern
|
Choose the drier Rosés and Rieslings. Fruity wines, both
red and white, work well. |
| Thai
| Traminer
is best suited for spicy dishes. Rosé is a good choice.
Rieslings, Gewürztraminer and Frontignac can go well. Dry whites
and reds are generally not suited. |
| Vietnamese
| Choose
very cold, fruity, slightly sweet Rosés and Traminers.
Chardonnay is a good all round choice. |
| Barbecue
| Sirloin
and richly flavoured meats may be accompanied by fuller style
wines of Grenache and Shiraz. Wines need to be both fruity and
rich for the general foods. Rosé and light style grenache
make good choices. Sauvignon Blancs with seafood. |
| Fried
Foods
| Sparkling
wines with a firm acid finish are terrific. Any crisp, dry,
fruity wine, white or red. |
| Lobster
| Chenin
Blanc and dry Riesling with a cold dish. For a hot dish Chardonnay,
Pinot Gris and Marsanne. |
| Mussels
| Cabernet
Sauvignon. Aged Semillon. |
| Oysters
| Sauvignon
Blanc, Chardonnay and fine Champagne. |
| Pasta
| Barbera
and Sangiovese are Italian varieties and supply varietal fruits,
crisp acid finish, deep colour and low tannin. |
| Pates
| Semillon,
Fumé Blanc for general pate and Chardonnay with a fish
pate or Sauvignon Blanc for oily types. |
| Prawns
| Any
crisp dry white styles, Sauvignon Blanc, Chardonnay, dry Riesling,
Semillon. |
| Scallops
| Chardonnay
and medium-dry Riesling. |
| Soup
| Heavier
style soups try Fino or Amontillado sherry. |
| Salad
| Avoid
wine with a salad that has been dressed with a vinegar base.
For other salads Champagne would be the safest choice. |
| Vegetarian
| Vegetarian
such as bean dishes, enchiladas suit light to medium red, Merlot
and light style whites, Chardonnays and dry Riesling for meals
base on green vegetables. |
| Beef
| Full
bodied Shiraz for sirloin. Fillet steak and medium weighted
Cabernet, Merlot and Cabernet Franc or blends of these. Spicy
garnished meats such as pepper or mustard deserve spicy style
wines like Grenache and Peppery Shiraz. Roast beef Cabernet
Sauvignon (Bordeaux), Pinot Noir (Burgundy) and the Syrah-based
red Rhone wines. Big style reds from Tuscany and the Piemonte
in Italy -- Barolo, Brunello, and Chianti. |
| Chicken
| For
roast chicken Pinot Noir or Merlot. |
| Duck
| Mid
weight Shiraz or Merlot with firm acid structure. |
| Turkey
| Roasted
or cold sliced turkey is a great companion for Cabernet blends
with Shiraz and Merlot. Medium to full bodied Shiraz will also
suit or Riesling, Gewürztraminer or Chenin Blanc for white
wine lovers. |
| Lamb
| Medium
to full bodied Cabernet Sauvignon. Roast lamb Cabernet Sauvignon,
Pinot Noir and medium to full bodied Shiraz. Tuscan reds and
Italy Chianti. |
| Pork
| A
versatile food that will work with bold full-bodied Shiraz or
a crisp acidic Chardonnay. |
| Salmon
Tuna
| Delicate
Chardonnay and dry Riesling. Pinot Noir will also suit. Tuna
will also sit well with medium bodied Merlot and Shiraz. |
| Veal
| Most
Chardonnays and Pinot Blanc or even with a light red like Beaujolais
from France or Dolcetto from Italy. |
| Venison
| Big
meaty styles of Shiraz, Cabernet Sauvignon and Zinfandel with
a warm to hot alcohol finish. |
| White
Fish
| Smokey
and oaked flavours will complement, Fumé Blanc and Oaked
Chardonnay. Alsace Pinot Gris or Italian Pinot Grigio. Full-bodied
reds should be avoided such as Cabernet Sauvignon that can present
an unpleasant metallic tangy taste. Fish in tomato or herb based
sauces will accompany a medium weighted red (shiraz). |
| Cheeses
| Cheddars
– Cabernet Sauvignon and fuller style Merlots, barrel fermented
Chardonnay and Semillon.
Swiss, Gruyere – Pinot Noir.
Blue cheese – Sauterne, Tawny Port and Dessert wines are traditional
but will also work with very dry (Fino) Sherries.
Creamy cheeses, Camembert and Brie – Very dry Riesling and Sauvignon
Blanc. Malolactic Chardonnay for those developed buttery notes.
Champagne also works well. |
| Dessert
| Good
dessert wines such a Botrytis wines are best sipped and should
be served by themselves as a dessert. Mouses and crème
brûlée are well matched to Sauterne. Muscat and
sweet Riesling for fruit tarts, fruit cakes and nut based pies
like pecan. Blue cheese and nuts (walnuts) with Tawny Port. |
| Fruit
| Aromatic
wines for those strong fruit flavours Riesling, Traminer, Frontignac. |
| Ice
Wines
|
Sumac Ridge Estate 1997
pinot blanc ice wine, Okanagan Valley.
Mission Hill Winery 1997 riesling ice wine, Okanagan Valley.
Tinhorn Creek Winery 1997 kerner ice wine, Okanagan Valley.
Jackson-Triggs 1998 Grand Reserve riesling ice wine, Okanagan
Valley
Calona Vineyard 1997 ehrenfelser ice wine, Okanagan Valley
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