Viji's Food Recipes

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Food And Wine Body Chart - Viji's New Recipes

Traditionally, food and wine pairings have often been a dichotomy-either too simplistic or far too complex. We have all heard the French proverb, "Red wine with meat, white wine with fish." While it may be a good starting point, it is as limited as a restaurant menu whose entire menu selection offers only two plain entrees: meat or fish.






No one is really sure how and where this process of matching wine and food became so complicated. Food and wine are meant to be enjoyed and savored, since one enhances the other, As simplistic and pleasant as this marriage is meant to be, somewhere along the line, this practice became entirely too complex. The basic idea is the fusion of two flavors to create a third, as simple as that. The only wrong choice of food and wine is serving no wine at all.



Food

Examples

White Wines

Red Wines

Very Light Foods

Sole

Flounder

Clams Oysters

Pinot Blanc

Alsace Riesling

Chablis

Muscadet

German Whites

Orvieto,Soave Champagne


Light Foods

Snapper

Bass

Shrimp

Scallops

Trout

Pasta Marinara

Pinot Grigio

Bardolino

Sancerre

Gewurztraminer

Chablis Premier Cru

Gavi

Champagne

Valpolicella

Chianti

Rioja

Beaujolais Villages

Pinot Noir

Medium Foods

Veal Paillard

Salmon

Tuna

Swordfish

Duck

Roasted Chicken

Game Birds

White Graves

Sauvignon Blanc

White Burgundy (Chardonnay) – Chassange Montrachet – Puligny-Monteachet

Full Boiled Champagne

Bardolino

Burgundy (Pinot Noir)

Dolcetto, Chanti Classico Chianti Classico Riserva Rioja Gran Reserva Syrah/Shiraz Cotes du Rhone

Medium to Heavy Foods

Lobster

Poultry

Most Cheeses

Veal Chops

Pork Chops

Ravioli, Stews

Viognier

Full-Bodied Chardonnay

Barbaresco, Barolo Chateauneuf-du-Pape

Merlot

Zinfandel

Medium-Bodied Bordeaux

Cabernet Sauvignon

Heavy Foods

Lamb Chops

Leg of Lamb

Beefsteak (Sirloin)

Game Meats

Steaks


Hermitage

Full-Bodied Bordeaux

Cabernet Sauvignon

Amarone


The primary consideration of any match is to weigh the flavor and intensity of the food to the flavor and intensity of wine. The more powerful and flavorful the food, the greater the flavor of wine that accompanies the dish will need to be in order for everything to remain in balance.



Some factors to consider are:

Weight, body and texture of the food
Sauces
Spices
Combination within the food
The progression of the courses





Fish