I couple weeks back, I wrote a blog in response to a conversation happening in the online discussion boards. A regular discussion board member mentioned that she was undertaking a dinner party for several guests and wanted suggestions about food and wine. My first post gave suggestions about how to synchronize a dinner party of that magnitude. Today’s post tackles the other subject, selecting wines.
Wine can be intimidating, but it doesn’t have to be. When it comes to wine, all the old “rules” have really gone to the wayside. The old rule of thumb was that white wine never accompanied beef and red wine never accompanied fish. Really, pick a wine that you like to drink to accompany the food you like to eat.
When it comes to selecting wines that complement certain foods, there are basic guidelines. Sweetness, body, and acidity are considerations, as well as how a wine’s components will interact with the flavors of the food with which it is paired. For specific advice, try this wine pairing widget. It allows you to select foods and flavors and gives users ideas for appropriate pairings.
For example, cheesy, rich lasagna with tomato sauce (which is acidic) can be complemented by a great Italian Pinot Grigio. Pinot Grigio is sometimes called Pinot Gris, and some great ones are made in Oregon and California.
A heavy dish like pasta alfredo with chicken is complemented by a robust and flavorful wine like Chardonnay.
Judging how much wine you need can be tricky. A serving of wine is approximately 5 ounces, which means that a bottle has about 5-6 servings in it. An average allowance is about half a bottle per guest; depending on the nature of your event, your guests might drink more (or less) conservatively.
Make sure that you have ice and buckets if wine needs to be chilled before serving. Read how to chill wine quickly.
Don’t forget to bring a wine opener—I always forget to find mine before I have a dinner party. I always end up rifling through the drawers.
Like a specific wine? Tell us about it here.