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Help...Red Wine Advice
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<blockquote data-quote="trinityroyal" data-source="post: 405948" data-attributes="member: 3907"><p>DDD, here are a few recommendations. One of the lovely things about the "rules" for pairing wine with meals is that once you know why they exist, you can feel free to break them.</p><p> </p><p>The idea is that the lighter or "whiter" the main course, the lighter or whiter the wine. Strong flavoured main courses (beef, spicy foods, lamb, etc.) call for a full bodied red, whereas lighter main courses (pork, chicken, fish) call for white wines. You can also get into scary amounts of detail about dry vs. sweet wines, but that's a lot to take in.</p><p> </p><p>So, given your menu here's what I would recommend:</p><p> </p><p>For beef, go for a nice rich red (Zinfandel, Pinot Noir, Shiraz...that sort of thing. I find Shiraz to be a bit harsh, but many of my friends really like it)</p><p>For pork, something like a Merlot, which is a softer red, or a blush (which is a white, made from red wine grapes without the skins). White Zinfandel, White Shiraz, or White Merlot are nice options.</p><p>For salmon, the same list of Blush wines would work nicely, or a white like a Sauvignon Blanc or possibly a Riesling.</p><p> </p><p>If this is too much info, I would suggest asking the staff. They can point you in the direction of what they have in stock that would work with your menu. </p><p> </p><p>Have a lovely visit with your friend!</p><p>Trinity</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 405948, member: 3907"] DDD, here are a few recommendations. One of the lovely things about the "rules" for pairing wine with meals is that once you know why they exist, you can feel free to break them. The idea is that the lighter or "whiter" the main course, the lighter or whiter the wine. Strong flavoured main courses (beef, spicy foods, lamb, etc.) call for a full bodied red, whereas lighter main courses (pork, chicken, fish) call for white wines. You can also get into scary amounts of detail about dry vs. sweet wines, but that's a lot to take in. So, given your menu here's what I would recommend: For beef, go for a nice rich red (Zinfandel, Pinot Noir, Shiraz...that sort of thing. I find Shiraz to be a bit harsh, but many of my friends really like it) For pork, something like a Merlot, which is a softer red, or a blush (which is a white, made from red wine grapes without the skins). White Zinfandel, White Shiraz, or White Merlot are nice options. For salmon, the same list of Blush wines would work nicely, or a white like a Sauvignon Blanc or possibly a Riesling. If this is too much info, I would suggest asking the staff. They can point you in the direction of what they have in stock that would work with your menu. Have a lovely visit with your friend! Trinity [/QUOTE]
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