Originally posted by msterri
This weekend I am hosting an 8 person dinner party. The main course(s), some of my guests do not like lamb, will be chicken marsala, minted lamb with a nice cranberry sauce, asparagus, rice pilaf and baby new potatoes. M question, what is a good wine to serve with the meal? Or should i serve two wines, red and white? I don't normally drink wine... So I don't know.
wine-less in knoxville
Dear wine-less in knoxville,
Excellent question and I think I have an answer. Wow, sounds like a great dinner party you are having. That's great!
It is always best to keep wine selection simple. Doing so makes it so much more enjoyable without all of the hassle.
Wine and Food Pairing Tips: Three Easy Steps
1. Drink what you like. Always a great place to start. If you are fond of full-bodied California Chardonnay or lighter wines from Beaujolais, consider drinking it with your meal. Throw out the wine and food rulebook and drink what you like. I have found pleasure in drinking most any wine that I am fond of with good food and good company.
2. Match the weight of the food to the weight of the wine. A simple concept, lighter foods tend to pair well with lighter wines. A light fish dish, or a simple salad paired with a light crisp white such as Pinot Grigio or Muscadet usually works well. Conversely, full-bodied dishes such as veal stew or a New York Strip steak work well with richer wines such as Zinfandel and Cabernet Sauvignon.
3. Be adventurous! We often enjoy the wine experience because it gives us the opportunity to explore new flavors and tastes. The same can be true when selecting a wine to go with your meal. Go wild! Go crazy! If youâ€™ve never tasted a wine from Rioja, a Pinot Gris from Alsace, or a Pinotage from South Africa and you see it on the list, you might well consider it as a selection.
Your enjoyment of any wine can be enhanced or diminished by the temperature which itâ€™s served. All too often, we are served red wines that are too warm and are literally â€ścookingâ€ť high above the back bar, or alternatively we are presented with white wines that are brought to the table freezing cold. Warm red wines will be perceived as course and alcoholic, while overly chilled white wines will numb your taste buds and all you will taste is acidity. Most red wines should be served at a temperature of 58 - 68 degrees. Whites wines are best enjoyed at a temperature between 40 - 55 degrees.
Wine by Body and Style: A Short List
Champagne, Cava and Prosecco
Light White Wine
Pinot Grigio, Pinot Blanc, Muscadet, Soave, and Vinho Verde
Medium-bodied White Wine
Sauvignon Blanc, Macon-Villages, Pouilly-Fuisse, Sancerre, Pouilly-Fume and Village White Burgundy
Full-bodied White Wine
Chardonnay from California and Australia, Premier and Grand Cru White Burgundy
Fruity Whites with a Touch of Sweetness
Riesling, Chenin Blanc, Vouvray, and GewĂĽrztraminer
Light Red Wine
Beaujolais, Gamay, Chinon, Bourgueil, Dolcetto and Barbera
Medium-bodied Red Wine
Cotes-du-Rhone, Pinot Noir and Chianti Classico
Full-bodied Red Wine
Bordeaux, expensive area specific, Cabernet Sauvignon, Hermitage, Cote-Rotie, Chateauneuf-du-Pape, Merlot, Syrah and Premier and Grand Cru Red Burgundy
Sauternes, Late Harvest Riesling, Muscats, Hungarian Tokay, Port, Sweet Sherry, and Madeira
Good luck and have a great time!!!!!!!!!!
Thank you for your question!