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  Food
 
Food and wine matching
 

     Having a hard time matching the right food and the right wine? Wine
connoisseurs say it's easy to go right, and hard to go wrong, as only a few combinations don't work well.

Here's some samples from www.wineloverspage.com:

Beef and steaks - They call for a dry, tannic red wine: Bordeaux or Cabernet
Sauvignons and Merlots; and Northern Italian reds from Piemonte.

Chicken - Better with red wine than white wine. An exception to the
traditional rule.

Chinese food - No strict rule. Try Pinot Noir with Peking Duck, Cabernet
with stir-fry beef dishes (if not too hot), and rich Chardonnay with Lobster
Cantonese.

Chocolate - The traditional companion is Banyuls, a sweet red vin doux
naturel from Franch.

Lobster - Try a big Chardonnay with lobster and you'll find that it works as
well as drawn butter with this rich, sweet delicacy.