Wine for the Masses

Wine Pairs (Red Edition)

What wine goes with spaghetti? Or pork chops? What should you pair with your tailgating rib selection? Answers to all your questions today!

Light Reds (Fruity)
These tend to be wines that may be red but are semi-sweet with a light red color and fruity parts to them. These are generally Pinot Noir, Gamay, or Roses. If you want to pair this with foods, you can try it out with turkey/chicken, wild game birds, BBQ, hamburgers and grilling, pork with fruit sauces (read chutneys), fish in rich sauces, and rich mushroom pastas or tomato and cheese dishes.

Medium-Bold Reds
These tend to be stronger red wines but not the driest ones. They include (but are not limited to) Chianti, Shiraz, Merlot and Dolcetto. They can be paired with the same foods as the light reds with exception of the fish dishes. They also work with medium to strong cheeses.

Bold, Full Reds
These are the dry reds that have very dark red color and stain your carpet the best. They can be overwhelming for new wine drinkers and must be paired with foods that can stand up to the flavor. They include the Shiraz, Cabernet Sauvignon, and Bordeaux wines. They are best paired with beef steaks, ribs and stews, strong cheeses, tomato and cheese pastas and other meats in strong, savory sauces. They also work well with BBQ and hamburgers or pizzas. Often I have found that they are ultimately best with grilled, marinated steaks that have a stronger flavor and work well with the complex reds.

Posted by Ben at 10/17/2005 06:15:00 PM