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Culinary
Companions |
Steak
/ Prime Rib
Merlot
If your basic steak or prime rib is on the menu - no fancy
preparation - try a Merlot. There is enough tannin to
hold up to the steak, yet the gentle fruit flavour adds
a little extra to the meal.
Chardonnay
If you prefer white wine, a full-bodied Chardonnay is
a white wine that can masquerade as a red. It will easily
stand up to a rich steak or prime rib.
Pasta Alfredo
Chardonnay
Be totally decadent and go with a full-flavoured buttery
Chardonnay to go with the richness of the cream and parmesan
cheese in this sauce.
Pinot Noir
If you prefer a red wine with this dish, try a Pinot Noir
to pair with the faint flavour of nutmeg in the Alfredo
sauce.
Pasta with a cream-based seafood sauce
Chardonnay
This dish needs a wine with backbone to stand up to the
dish's creaminess
Pork Chops
Merlot
If serving this meat unadorned, a Merlot, with its abundant
fruit flavours and soft edges will be a fine match for
your pork chops.
Chardonnay
If you prefer white wine, or are serving your pork chops
with applesauce or apples, try either a fruity or oaky
Chardonnay (whichever one you prefer - they'll both serve
well).
Riesling
If your barbeque sauce is hot and spicy, try a Riesling
to balance the peppery hot flavour.
Meaty fish (tuna, swordfish, shark)
Pinot Noir
Think out of the box and reach for a red like Pinot Noir
which has the backbone to stand up to meaty fish, yet
the elegance so it will not overpower. If you ordinarily
prefer white, try the Pinot Noir chilled.
Chardonnay
A rich and fruity Chardonnay has the full flavour and
texture to meet a meaty fish head-on without clashing.
Medium white fish (cod, halibut, bass)
Sauvignon Blanc
A medium-bodied Sauvignon Blanc will enhance the fish
like a wedge of lemon and can offer good complementary
flavours if you go with a Sauvignon Blanc that has some
herbal flavours.
Chardonnay
A fruity Chardonnay will add an element of citrus and
round out the dish nicely.
Mild flavoured, delicate fish (sole, flounder,
snapper)
Sauvignon Blanc
Try some form of Sauvignon Blanc or a Fumé Blanc,
or even a Sancerre from France, all of which are made
from Sauvignon Blanc grapes. The acidity of the Sauvignon
Blanc acts like a squeeze of lemon on your fish and gives
the dish a little lift.
Lobster / Crab / Shrimp / Other seafood, boiled
or steamed
Chardonnay
If serving your seafood simply steamed or boiled, Chardonnay
complements the richness of the seafood and has lots of
body with a nice blance of fruit to perfectly pair with
these selections.
Raw Oyster / Mussels / Clams
Sparkling Wine
A dry, crisp sparkling wine or Champagne tempers the brininess
of the raw shellfish and offers true refreshment with
its tiny bubbles.
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