What Wines should I serve for this menu?!
I'm having a early Thanksgiving Dinner at my house in 2 weeks from now!. I all ready have the menu planned but since this is the 1st time hosting the event!.what kind of wines would compliment the dinner I am serving
Herb Roasted Turkey
Cranberry Apple Stuffing
Dried Corn
Candied Yams
Green Bean Casserole
Homemade Dinner Rolls
Mashed Potatoes
Giblet Gravy
Scalloped Pineapple
Dessert
Pumpkin Pie
Apple Strudel Pie
Chocolate Cream Pie
Apple Crisp
Vanilla Ice CreamWww@FoodAQ@Com
Herb Roasted Turkey
Cranberry Apple Stuffing
Dried Corn
Candied Yams
Green Bean Casserole
Homemade Dinner Rolls
Mashed Potatoes
Giblet Gravy
Scalloped Pineapple
Dessert
Pumpkin Pie
Apple Strudel Pie
Chocolate Cream Pie
Apple Crisp
Vanilla Ice CreamWww@FoodAQ@Com
Answers:
A Sauvignon Blanc or a Riesling are good choices!.!.!. New Zealand has really nice Sauv Blanc, crisp and refreshing and not really dry!. Monkey Bay is a good mid priced choice!. Any time we take it to a function even non wine drinkers enjoy it!. Rieslings are good because the grape makes wonderful wines that range from the very dry to fairly sweet!.!.!. you could choose a couple of different ones of varying dryness and appeal to every palate!.Www@FoodAQ@Com
I suggest a white zinfindel (DeLoach would be best but Charles Shaw makes a good one as well) and a white, but I would stay away from chardonnay and go for either a sauvignon blanc or a fume blanc!.
I would stay away from a reisling as well, as that is towards the sweet side!.Www@FoodAQ@Com
I would stay away from a reisling as well, as that is towards the sweet side!.Www@FoodAQ@Com
main course you should stick to red or white but make sure that it's not a late harvest wine (too sweet for a dinner) i find that a good chard is good
dessert you should serve a chilled late harvest wine or port (it's sweet)Www@FoodAQ@Com
dessert you should serve a chilled late harvest wine or port (it's sweet)Www@FoodAQ@Com
Blossom Hill Red Soft and fruity or Cabernet Sauvignon for the main course and a Sauterne (light white) or a Muscat (strong sweet white) for dessert!.Www@FoodAQ@Com
For "Bird" !.!.!.the basic rules is a white wine!.!.!.White meat!.!.!.White Wine!.!.!.German is better for white (Libes Frau Milch)!.!.!.(French is over rated For Pasta!.!.Italian!.!.Then a dry red winw Chianti!.!.!.Good Luck!.!.!.Www@FoodAQ@Com
Cabernet Sauvignon,Chardonnay, and red wine Www@FoodAQ@Com
Cheap Vodka and TampicoWww@FoodAQ@Com
White and Light, Pinot GregioWww@FoodAQ@Com
Pinot NoirWww@FoodAQ@Com
i think red wineWww@FoodAQ@Com
Consider how the food is prepared!. Is it grilled, roasted, or fried, for instance, and what type of sauce or spice is used!? For example, chicken with a lemon butter sauce will call for a different more delicate wine to play off the sauce than chicken cacciatore with all of the tomato and Italian spices, or a grilled chicken breast!.
For every food action, there is a wine reaction!. When you drink wine by itself it tastes one way, but when you take a bite of food, the wine tastes different!. This is because wine is like a spice!. Elements in the wine interact with the food to provide a different taste sensation like these basic reactions:
Sweet Foods like Italian tomato sauce, Japanese teriyaki, and honey-mustard glazes make your wine seem drier than it really is so try an off-dry (slightly sweet) wine to balance the flavor (Chenin Blanc, White Zinfandel, Riesling)!.
High Acid Foods like salads with balsamic vinaigrette dressing, soy sauce, or fish served with a squeeze of lemon go well with wines higher in acid (Sauvignon Blanc, Pinot Grigio, Pinot Noir)!. White Zinfandel, although not as high in acid, can provide a nice contrast to high acid foods!.
Bitter and Astringent Foods like a mixed green salad of bitter greens, Greek kalamata olives and charbroiled meats accentuate a wine's bitterness so complement it with a full-flavored forward fruity wine (Chardonnay, Cabernet Sauvignon, Merlot)!. Big tannic red wines (like many red Zinfandels, and Petite Sirah, Shiraz or Syrah wines) will go best with your classic grilled steak or lamb chops, as the fat in the meat will tone down the tannin (bitterness) in the wine!.
Www@FoodAQ@Com
For every food action, there is a wine reaction!. When you drink wine by itself it tastes one way, but when you take a bite of food, the wine tastes different!. This is because wine is like a spice!. Elements in the wine interact with the food to provide a different taste sensation like these basic reactions:
Sweet Foods like Italian tomato sauce, Japanese teriyaki, and honey-mustard glazes make your wine seem drier than it really is so try an off-dry (slightly sweet) wine to balance the flavor (Chenin Blanc, White Zinfandel, Riesling)!.
High Acid Foods like salads with balsamic vinaigrette dressing, soy sauce, or fish served with a squeeze of lemon go well with wines higher in acid (Sauvignon Blanc, Pinot Grigio, Pinot Noir)!. White Zinfandel, although not as high in acid, can provide a nice contrast to high acid foods!.
Bitter and Astringent Foods like a mixed green salad of bitter greens, Greek kalamata olives and charbroiled meats accentuate a wine's bitterness so complement it with a full-flavored forward fruity wine (Chardonnay, Cabernet Sauvignon, Merlot)!. Big tannic red wines (like many red Zinfandels, and Petite Sirah, Shiraz or Syrah wines) will go best with your classic grilled steak or lamb chops, as the fat in the meat will tone down the tannin (bitterness) in the wine!.
Www@FoodAQ@Com
