|
|
|
|
Navigation Gourmet Food Source Food Matters Wine Notes Home Grown Chef's Source Book Reviews |
Although wine appreciation is a matter for
the individual palette there are, however, some basic points we can follow to
ensure the meal we serve is balanced by an accommodating wine. The old adage of white with fish, red with meat is, broadly speaking, true, although a light and slightly chilled Beaujolais is very good with roasted seafood. Crab, Lobster, Scallops Champagne is always good or try a Riesling, white Burgundy or Hermitage. Prawns Touraine Sauvignon Blanc, Muscadet or a chilled Sherry. Oysters, Mussels & Clams Muscadet, Sauvignon Blanc, Chablis or Semillon. Salmon Beaujolais, Chinon, White Burgundy, Pinot Gris, Sancerre, Riesling from Alsace, Chardonnay and Sauvignon Blanc. Mackerel, Tuna, Swordfish Sancerre, Sauvignon Blanc, Semillon, Chardonnay or Muscadet. Cod, Halibut, Turbot Chenin Blanc, Riesling, Vouvray and Chardonnay Mullet, Bream, Snapper Pink Shiraz, Pinot Grigio, Beaujolais or Retsina. Also see Choosing the Right Wine |