As we mentioned in last month’s newsletter the big trend these days is to match wine to food. Many wines compliment particular food because of characteristics of the wine. Last month we looked at the whites, this week we switch our attention to the reds. We encourage people to stock their wine cellars with wines from each category. This will allow for you to match foods better and to also meet the varying taste differences of your guests.
We like to divide the red wines into 3 distinct categories.
Category I – Light and Fruity Red
Kit Examples – Bergamais/Beau Soleil, Valpolicella, Chianti, Pinot Noir
Service Tips – Serve slightly chilled to bring out their true fruity taste. Can be served on their own as sippers, or as an accompaniment with appetizers, and certain meals.
Food Tips – Valpolicella and Chianti are excellent matches with tomato sauces due to their acidity. Light cheeses go with all. Domaines des Brumes as well as Chianti go well with pizza. Pinot Noir can accompany salmon, turkey, veal and mushroom dishes, and perfect with chocolate.
Category II – Medium bodied
Kit Examples – Merlot, Sangiovese, Malbec, Pinotage
Service Tips – Serve at room temperature, can be used as an accompaniment to appetizers or matched with certain foods. Versatile wines, pleasing to many.
Food Tips – Works well with red meats, stews, BBQ’d meats.
Category III – Full bodied
Kit Examples – Cabernet Sauvignon, Barolo, Montepulciano, Shiraz, Vieux Chateau du roi, Amarone, Luna Rosa, Zinfandel
Service Tips – Serve at room temperature. Best decanted prior to serving
Food tips – Think meat! Think BBQ! Think steak! Amarone can be paired with intensely flavoured roast or pasta with rich meat sauce.