Roasted poultry is a perfect match for either a fuller bodied white wine like Chardonnay or lighter red. Gravelly Ford Pinot Noir (about $10) will be a really nice match with our rotisserie poultry, particularly the dark meat. A velvety white Alfredo will certainly enhance a rich, buttery, citrusy white like Chardonnay, while tomato based dishes will really prefer medium bodied Italian or Spanish reds like Chianti, Sangiovese or Tempranillo.
While there will be some variation depending upon prep work, I will often lean to the more extreme reds like Cabernet and Red wine. Tenderloin has a little much less intense flavor than a strip or flank meat so either an America Merlot or Bordeaux like Sirius (about $12) will actually hack it. With a more intense steak like a grilled rib eye or NY Strip, a full bodied Cabernet Sauvignon is the way to go. Liberty School Cabernet (excellent), Robert Mondavi Napa Cabernet (better) or Caymus (ideal) are three great choices depending on your spending plan. These larger reds have enough flavor intensity to withstand such a richly flavored dish.
Rich intense reds are the stuff to match the intensity and savory quality of lamb, especially wines with lots of ripe fruit. Look for Syrah, Shiraz, Petit Sirah, or Zinfandel. If you are visiting scrub the sheep with some olive oil, rosemary and salt and pepper, the hot herbal high quality of the Syrah or Zinfandel will match them perfectly. Best choices below are the Bogle Petit Sirah ($10) Layer Cake Shiraz ($15) or Decoy Zinfandel ($21).
Lighter meats with lighter wines. This brings us back to the policy of matching the weight of a dish with the weight of the wine. So for veal, or pork, all factors equal, you should choose a medium weight red. If you are merely grilling, or with a mushroom based sauce, I would pick a nice Bordeaux or a Merlot. If you are including tomatoes or tomato sauce, open up a good Chianti or various other Sangiovese based red.
This resembles poultry in the range of means it is readied, however a couple methods attract attention. For a typical baked pork, you could utilize a fruity red or white. For the white, I would certainly attempt a Riesling; the sweetness is a wonderful aluminum foil for the salted pork. If you prefer red (or simply would like to have a red option) I would certainly try a Beaujolais, slightly cooled, or Pinot Noir like Fire Road or Oyster Bay.
For roast pork, particularly with any type of an herb crust, I like Cotes du Rhone. The bright fruit as well as mild seasoning of the wine goes fantastic with every one of that tasty, salty goodness in the pork.
I am utilizing this term in the basic sense, as once you put barbeque sauce on something, that sauce oftens control the flavor of the meal. Pleasant spicy and smoky tastes are perfect for those Rhone wines once more or as a runner up, Syrah/Shiraz as well as Zinfandel. Slow-moving smoke a rack of baby back ribs or some drew pork and you will understand why beer takes a rear. Best options right here are Ravenswood Lodi Zinfandel (a bit much more costly at concerning $17 than the routine Ravenswood, yet well worth it) or Domaine Chantepierre Cotes du Rhone ($11).
Tilapia, Flounder and also other white fish taste different and should be discriminated than their meaningful cousins. These fish are lighter in flavor so there are two points to keep in mind. The first thing is that a lighter bodied white wine functions most ideal, especially one with citrus flavors. French unoaked Chardonnay like Rothschild Chardonnay ($10) or Jadot Macon Village ($14) is a great choice. The second thing to remember is the original rule # 3 above; follow the sauce. If this is being covered in some sort of a sauce, pair the wine with the sauce and you will be fine (even if the sauce is red).
Salmon, Tuna or other darker flesh fish. These fish are more intensely flavorful and pair better if you think about them like a meat. A great Pinot Noir like Gravelly Ford ($12) or Meiomi Pinot Noir ($30) would certainly be excellent with grilled Salmon fillets orseared Ahi Tuna steak.
Whether you are broiling scallops or shrimp or also better, one of our ultimate crab cakes, a lighter semi-dry white works well with the natural briny quality. Big House White ($10), Nobilo Sauvignon Blanc ($15) for really citrus driven dishes and Conundrum ($24) are wonderful selections.
While tastes vary depending on what fish is in the sushi; I would put a good gleaming wine up against any one of them. Astoria Prosecco ($12) is a simple option. A shimmering rose would be best, however they are not always readily available. Whatever you do, merely bear in mind to go easy on the wasabi!