Compatible wines with dishes??!
Answers: I love steak and Seafood (especially shrimp & salmon. Can someone recommend what wines go best with each?
Normally a white wine would be served with fish and poultry. A red or blush with the other meats like steak. Personally, I like a Merlot with just about any type of food. You know what goes with fish? Whatever I want to go with fish. Thats my policy. In a restaraunt, I order a bottle of Merlot with chicken or beef or even seafood. If the server tries to school me I just tell them that the buyer wants Merlot........it gets silence and service. I am not a snob, but lets face it.....are you trying to impress people or treating yourself to a great meal?
I would definitely recommend a good french red with a steak - and always have the steak french too (ie as rare as the chef will make it). Seafood are great with chilled wine; especially salmon, so go for a rose or a white, but not too dry, as that can be too sharp for the subtle taste of the fish.
Personally I love a nice rose with my fish, but then a slightly sparkling white is always very nice too, especially if it's a white fish. However, something like tuna can stand up to a soft red.
The main thing is to pick something that you enjoy. As the above poster put; if what you like is merlot, then order merlot, regardless of what you're "supposed" to drink.
The old adage of white wine with white meats and red wine with red meats has become an old wives tale. You can pretty much consume any wine that you like with any foods. As far as the shrimp and salmon goes I prefer a Pinot Blanc or for a fruitier wine go with a Pinot Grigio
I was a server and bartender for many years - here are some generalities about ordering/serving wine with food:
Red Meat OR Tomato based dishes = Red Wine
The wine you choose should be based on what your flavor preferences. If you prefer DRY - Merlot or Cabernet Sauvignon are best. Sweeter Red Wines would include Pinot Noir or Shiraz - a nice treat is a Nouveau Boujolais (it's not aged).
White wines go best with seafood and poultry or lighter pasta dishes. If I were having fettucine alfredo or Salmon, I would drink Pinot Grigio. Then there are dessert whites that are fruity or sparkling. Dry white wines include Chardonnay and Pinot Grigio, among others. White Zinfandel is a good choice for novice wine drinkers - it's sweeter and goes well with most entrees.
I hope I could help!
I drink wine with special dinners and I personally prefer Cabernet, Shiraz and Pinot Grigio. It's all about personal preference. You should try different wines from different price ranges and different years. More expensive is not necessarilly better - there are good imports and good domestics. A good vintage year is more important than anything. Finding which wines you like best is key!
steak? depends how you cook it,,,,,rare,, i'll go with a sangivese,,,,, well done a syrah or cabernet sauvignon.........
for sea food,,,,,i'll go a chardonnay,, or a pinot grigio
That depends on how the food is fixed. The old red meat red wine, white meat white wine is over-rated. A good cold New Zealand Sauvignon Blanc goes well with most anything, especially seafood. Then you can go to the lighter reds like Pinot Noir or Merlot.
A good hearty Cabernet will go well with a rich dark gooey chocolate desert too.
Don't be afraid to experiment. Life's too short.