Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.
INGREDIENTS
Two…
When you’re not sure what wine to serve, look to one of these zesty, not too oaky, low tannin (not overly mouth-puckering) reds or anything similar in style. Remember that the more expensive the wine, the more distinctive it will be (or should be), but also the less food-versatile it will be. Inexpensive reds are generally more easy-going. The countries, regions, or appellations shown are where to find the original archetypes of the style, but not the only source.
- Pinot Noir (basic Bourgogne Rouge, France)
- Gamay (Beaujolais, France)
- Barbera (Barbera d’Asti, Italy)
- Sangiovese (basic Chianti, Italy)
- Valpolicella (blend; Italy)
- Grenache (Côtes du Rhône, France)
- Cabernet Franc (Chinon or Bourgeuil, France)
- Merlot (soft and fruity, new world–style, such as Central Valley, Chile)
- Tempranillo (Ribera del Duero or Rioja, Spain)
- Dry Rosé (blend; Côtes de Provence, France)
BY: JOHN SZABO
***Grabbed from: http://www.dummies.com/how-to/content/pairing-food-with-versatile-red-and-pink-wines.html
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