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The dreaded dinner is upon you. For two weeks you have been trying to pull all the right touches together for a memorable dinner with your significant other. The table is well decorated with flowers and candles. You have sat through 20 episodes of various cooking shows looking for the right menu for the evening. The lighting is perfect. The music is inviting. Now, all you have to do is figure out which wine goes with which course and you're home free.
Wines can provide an excellent enhancement to most meals. The right combinations can kick up both the flavor and the mood of the meal. Knowing a little about the wines you select can also provide an excellent source of conversation. Here are a couple of tips from my own experience that have made for some excellent dinners.
Pastas -- For me, the redder the sauce, the redder the wine. If you are going to serve you typical red sauce spaghetti, use a Chianti. We've reviewed a couple in the wine reviews section.
Fish -- Nothing beats a great salmon or lobster entrée. For fish, I've always gone with a Chardonnay or Sauvignon Blanc. There is an excellent Sauvignon Blanc that we reviewed in the wine reviews section.
Red Meat -- Prime rib sounds good right about now. Most read meats need to be accompanied by a powerful red wine like a Cabernet Sauvignon or s Bordeaux. These wines tend to be harder to find under $10.00. However, we found a few.
Chicken -- While chicken is also a meat dish, it is not as heavy as red meat. However, it is heavier than most fish. I recommend going with a Merlot or a Syrah. Both kinds of wine are strong enough to be a good partner, but no so strong as to be overpowering.
Desert -- If you are going to try to pair a wine with a desert, I recommend going with a desert wine like a Resiling or a Proseco. In my opinion, the sweeter the desert the less sweet you want your desert wine to be.
Preparing a dish we didn't cover, contact us. We'll be more than happy to get an article on your topic up on the web site. Until then, Mangia Bene!!!
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