All you had to say was that you didnt know!
There are alot of old classics around wine and food pairings. Some are true and some are, at best, outdated.
The number one rule of pairing wine with food is…there are no rules. The number two rule is…that if you like it, who cares if it does not follow the "white wine with white meat and red wine with red meat" rule.
Flip your example around and you’ll find that Cabernet pairs great with lamb and Zin goes great with steak. These pairings work because, in most preparations, they preparation of the food matches the medium/full bodiness of the wine. Rather than think grape varital, think of the body of the wine matching type of food you’re eating. Just like a squeeze of lemon works with fish or a glass of milk works for a chocolate chip cookie. Each makes the other better.
If you need a "rule", use: lighter fare with lighter body wines (ie. Reisling for white and Pinot Noir for red). Heartier fare with bigger and bolder wines (ie. Chardonnay for white and Syrah for red). The sauce used in your dish will also influence these choices. Heavy sauces will pair well with bolder wines.
The bottom line is don’t be afraid to experiment rather than stand fast to a "wine X goes with food Y". That’s half the fun. For example, try Chardonnay with steak…sounds crazy, but you’ll be pleasantly suprised.
Cheers.
These are the society’s artificial prejudices. All food goes with all wines. It only depends on personal preferences.
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Not really borat.
Beef has more robust flavor than lamb where lamb is more subtle, Cabernet is a very big grape full bodied and you dont want the beef to overpower the wine and viceversa you need to match your wines.
For example for white crean sauces you would drink a chardonnay just because of it’s buttery flavor, for a fish dish like snapper depending on how it’s served if it has citrus you might want to pick a sauvignon blanc or pinot grigio.
Good luck
References :
It is some gourmet’s opinion who get paid BIG $$$ to spout off and tell the fools how to show off.
References :
There are alot of old classics around wine and food pairings. Some are true and some are, at best, outdated.
The number one rule of pairing wine with food is…there are no rules. The number two rule is…that if you like it, who cares if it does not follow the "white wine with white meat and red wine with red meat" rule.
Flip your example around and you’ll find that Cabernet pairs great with lamb and Zin goes great with steak. These pairings work because, in most preparations, they preparation of the food matches the medium/full bodiness of the wine. Rather than think grape varital, think of the body of the wine matching type of food you’re eating. Just like a squeeze of lemon works with fish or a glass of milk works for a chocolate chip cookie. Each makes the other better.
If you need a "rule", use: lighter fare with lighter body wines (ie. Reisling for white and Pinot Noir for red). Heartier fare with bigger and bolder wines (ie. Chardonnay for white and Syrah for red). The sauce used in your dish will also influence these choices. Heavy sauces will pair well with bolder wines.
The bottom line is don’t be afraid to experiment rather than stand fast to a "wine X goes with food Y". That’s half the fun. For example, try Chardonnay with steak…sounds crazy, but you’ll be pleasantly suprised.
Cheers.
References :
My own personal wine experience and reading/listening to those that know their stuff.
Personally, I’d pair lamb with a Montepulciano d’Abruzzo, a Cote du Rhone, or a Vacqueras for their rustic, gamy flavors. Steak goes great with Cab, Zinfandael, Shiraz or Barolo.
References :