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This new section of our web site presents a user-friendly
guide to pairing food and wine, including the link, "Ten
Tips to Successful Food and Wine Pairing". Each varietal
is listed with common flavors and aromas, best source regions,
typical styles, compatible base and bridge ingredients, and
tips on marrying each varietal to foods. Varietals are:
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Champagne/Sparkling Wine |
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Pinot Noir |
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Sauvignon/Fumé Blanc |
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Sangiovese |
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Pinot Gris/Pinot Grigio |
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Zinfandel |
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Riesling |
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Syrah, Rhône Blends,
Dry Rosé |
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Gewürztraminer |
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Merlot |
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Viognier |
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Cabernet Sauvignon |
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Chardonnay |
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Dessert Wines |
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This
information is excerpted from The Wine Lover's Cookbook -
Great Recipes for the Perfect Glass of Wine by Sid Goldstein,
VP, Director of Marketing Communications with Fetzer Vineyards/Brown-Forman
wines. Excerpted with permission from The Wine Lover's Cookbook
- Great Recipes for the Perfect Glass of Wine, Chronicle
Books, 1999. |
