Red wine is a cultured alternative of drink and it is definitely more enjoyed when served along with correct food. Yes, red wine and food pairing is certainly one of the best tricky and tedious tasks of all. It is extremely crucial that you simply pair a perfect wine with whatever special dish you are serving. Pairing a fantastic red wine will improve the tastes and savor of the meals being served. As there is certainly a wide range of red wine accessible out there, you must follow particular rules and pairing rules to be able to take out wonderful savor. There are several special wines which are best when served along with a few specific foods just like side dishes and appetizers. An important thing to remember is to know the field of your red wine and food. Consequently, we bring to you a few of the ideas and suggestions on how to pair red wine with food evenly.

Keep following ideas at heart while combination Red Wine with food properly

1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.

2. Avoid coupling strong red wines such as Cabernet Sauvignon with fish recipes.

3. Wines such as Cabernet Sauvignon never work well with mixes of tomato dishes.

4. One should pair Merlot wines with desserts and chocolate.

5. It’s also recommended that keep Shiraz or Syrah red wine away from any type of fish dishes.

6. Pinot Noir is not at all a good selection when you’re planning to serve spicy and hot dishes.

7. Feel free to hand out mild wines like Barberra red wine with almost all varieties of dishes.

8. You may choose any of your favorite red wine to pair with various grilled steak recipes.

9. Your best option of red wines for barbecued dishes will be Chianti and Zinfandel.

10. While serving any dish made from blue cheese, you could always select red wine like Zinfandel.

11. You could pair Chianti along with various hard cheese recipes.

12. Choose Merlot and Cabernet Sauvignon red wines when serving Sharp cheddar recipes.

13. Barberra red wine is the one single wine option that can be easily paired with different dishes such as lemon chicken, lasagna, pizza and pasta dishes.

14. It is actually better to serve wines Cabernet Sauvignon with roasts, lamb, duck, chocolate dishes and steak.

15. Choose Merlot while serving a variety of steak, chicken, and BBQ foods.

For additional details on red wine recipes please look at red wine recipes. You may also take a peek at some awesome white wine recipes by clicking white wine recipes.

Please let me apologize. Usually I place these weekly reviews on my website Sunday night or Monday night. This one went up on Tuesday; last night was President Obama’s first prime time news conference. I’m not going to talk about the press conference here, except to repeat that this wine column is our attempt to deal with the present economic problems. We feel that in these very difficult times it’s important to keep your chin up, and to find a way to enjoy life without spending too much money. What can be better than the right $ 10 bottle of wine? We help you find the right ones.

Italy produces many fine wines. We have reviewed about two dozen fine Italian wines, coming from eighteen and soon nineteen of the twenty regions of Italy. Sicily is the number one Italian wine region both in terms of acreage devoted to the wine grape, a whopping third of a million acres, and total production, over two hundred million gallons. In fact, if Sicily were an independent country it would rank seventh in the world for wine production. Now quantity doesn’t necessarily mean quality. The wine reviewed is a blend of the indigenous Nero d’Avola and the international Cabernet Sauvignon, both red grapes. Nero d’Avola wines usually aren’t very expensive but I was quickly able to locate a $ 80 bottle on the web. Cabernet Sauvignon produces some very expensive wines such as the California Opus One costing hundreds of dollars, depending on the vintage. Enough of that; let’s see if this bottle is a good choice for dealing with these hard times.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Montalto Nero d’Avola Cabernet Sauvignon, 2007 14% alcohol about $ 8

Let’s start with the marketing materials. Tasting Note: Deep red violet color; dark fruit and spice aromas and flavors; dry, medium to full bodied, long, smooth finish. Serving Suggestion: Roast lamb or beef, meat pastas, and grilled meats. And now for my review.

At first tasting the wine was thin but long with moderate acidity and a touch of oak. The initial meal involved homemade shepherd’s pie. There was dark fruit. The red blend washed the food down pleasantly. It was robust. Simple food, simple wine. Not that there’s anything wrong with it. I added some Turkish Harissa, a hot pepper sauce and the wine followed, picking up some spiciness.

The second meal was a combination of meat balls and recooked steak, slow cooked with potatoes. The Nero d’Avola/Cabernet Sauvignon was now powerful; it definitely packed a punch. I could taste the oak. The length was good.

The final meal was a middle-eastern specialty, kube, also called kibbe, ground meat in jackets made from ground bulgar, in a spicy tomato sauce. It was strange, at the first sip the wine was thin, almost watered. But as I drank more the power built. There was some oak and dark fruit with moderate acidity.

I finished the tasting with two cheeses. The first cheese was a provolone. The wine was balanced with good tannins and moderate acidity. But it was short. A marbled cheddar cheese flattened the wine somewhat. After the cheese the fruit came back.

Final verdict. If you feel like washing down simple meals with a simple wine this is an option. But I think I will keep looking.