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FOOD AND WINE PAIRINGS 
Try some of these great wine and food pairings. Roasted or Grilled Herb Chicken with Chateauneuf du PapeCold Meats and cheeses picnic style with German Riesling Veal Chops with California Cabernet Sauvignon Roasted meats and vegetables with Barolo Seared Scallops with Vouvray or white Cotes du Rhone Fois Gras with Sauternes Duck with Pinot Noir Grilled Pork Tenderloin with Red Zinfandel or California Syrah Milk Chocolate with Tawny Port Dark Chocolate with Vintage or LBV Port Champagne with anything! (except chocolate!) Tips: When learning to cook with wine keep this simple rule of thumb in mind: Don't put any wine into your food that you wouldn't drink on it's own! - Just a little of the wine you will be drinking with your dinner in a sauce or marinade will connect the end result of the food and the wine much better.- Serve your white wine cool, not cold! If it forms condensation around the glass, it's too cold! - Try reds a little on the cool side for better flavor. Rule of thumb- in the fridge for ten minutes. - Let full bodied young reds breathe before you pour them. Rule of thumb- open an hour before the meal, then pour in the glass fifteen minutes before dinner. - Use a high acid white wine to cook with, like Sauvignon Blanc. By Gordon Heins, Wine Merchandising Specialist 
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| URL: http://nh.gov/liquor/foodwine.shtml Updated: 09/19/06 11:10:10 | ||
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