| Food & Wine Pairing | |
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| Topic Started: Jul 25 2008, 05:45 PM (84 Views) | |
| TeachX3 | Jul 25 2008, 05:45 PM Post #1 |
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Elite
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Beef, Lamb, Chicken, Brie Cheese, Chocolates ... Cabernet Sauvignon Chicken, Seafood, Cheddar Cheese ... Chardonnay Beef, Lamb, Chops, Mild Cheddar, Pasta/White Sauce ... Merlot Shellfish, Pasta, Parmesan/Romano Cheeses ... Pinot Noir Turkey, Pork, Fresh Fruit, Mild Cheeses ... Pinot Grigio BBQ, Steak, Spicy Wings, Mild Curry, Rissoto ... Zinfandel Peppered Meats, Sausage, Pasta/Red Sauce, Cheddar Cheese ... Syrah/Shiraz Poultry, Fish, Chocolate, Cheesecake, Tarts, Mozzarella Cheese ... Riesling Salmon, Halibut, Oysters, Asian Foods, Pasta/White Sauce ... Fume/Sauvignon Blanc |
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| shygemini | Jul 25 2008, 09:12 PM Post #2 |
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Elite
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i had no idea we had a sommelier on the forum
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| TeachX3 | Jul 25 2008, 10:15 PM Post #3 |
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Elite
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nope... just a wannabe! LOL |
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I'm a FALL CHALLENGE participant! Age 40 • 5'5" • Medium Frame • Began: 01/17/07 ![]() | |
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| Princess2one | Jul 29 2008, 03:34 PM Post #4 |
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Teach-Can you recommend a brand of wine that you really like? I threw my husband a wine tasting party for his graduation a few weeks ago, niether of us had ever had wine before. We have had a dozen bottles, some good and some not so good. But it has became a new hobby for us. |
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| TeachX3 | Jul 29 2008, 04:46 PM Post #5 |
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Elite
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Hello P2O I prefer fruity or sweet wines over dry. I love Reunite Lambrusco. It is widely available... full, fresh and sweet flavor without being too overwhelming. I also like 'blush' wines in most any brand. ![]() What are you enjoying the most right now? |
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| Princess2one | Jul 29 2008, 04:54 PM Post #6 |
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Louis Bernard-Cotes-du-Rhone. It's red rhone wine from France, its my favorite so far. I also like Los Vasos Cabernet Sauvignon. Do you save your labels? We scrapbook our labels with wine tasting notes. It's really fun. |
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| TeachX3 | Jul 29 2008, 04:58 PM Post #7 |
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Oh wow, what a fantastic idea! If my husband enjoyed wine, that would be fun for us... I don't attend many wine tastings, because of that. However, in the area we live in here in Missouri, it is called 'wine country' because we have tons of wineries!! I may just start! ![]() |
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| Princess2one | Jul 29 2008, 08:48 PM Post #8 |
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I think that you would have fun doing this...my husband loves to scrapbook our labels with me...we do every label together...but dont tell. |
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| Princess2one | Jul 31 2008, 09:59 PM Post #9 |
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Teach do you chill your wines? I'm more of a red wine girl and I drink them at room temp. But today I was at Sam's Club and picked up Sutter Home White Zinfandel, which is really pink, but anyway I tried a bit at room temp and I was picking up grapefruit notes and thought that this would be really refreshing chilled. So after I got my kids to bed, and did laundry, dishes and cleaned the bathroom I sat down with a glass of my chilled wine. Ahh...I thought...Sip...No grapefruit flavor...It taste totally different chilled. Maybe I should not have tried it at room temp? It was OK chilled but much better at room temp! |
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| TeachX3 | Jul 31 2008, 10:33 PM Post #10 |
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I agree with you... some wines are better chilled and some not. The Reunite Lambrusco is a chilled wine... it is on the 'cheaper' end and most restaurants serve it as a 'house wine'. I am a label reader... (rather than having the knowledge stored in my head LOL) and I see if the wine is suggested to be served cold or not... sometimes I even go online and look it up! Do you ever let your wines breathe before drinking? Do you do the swirl and smell? |
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| Princess2one | Aug 1 2008, 12:32 PM Post #11 |
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Sometimes I do let them breathe, it chages the taste a little, opens them up. Yes, I swirl and smell, but I all most never smell all the notes the winemaker list. Do you ever try a wine and think, "They are lying". For example I tried a Chardonnay 2 weeks ago and it listed butter, vanilla, carmel...I didn't smell any of that. I might just need more pratice. |
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| TeachX3 | Aug 6 2008, 12:15 PM Post #12 |
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Refreshing Red Wines You Can Serve Chilled What makes some reds chill well while others don’t? The secret is in tannin, a component from the grapes’ skins that gives red wines their gripping, tongue-drying texture. Chilling amplifies the effect and can make red wine seem bitter. But some softer tannic wines (ones with a less intense and lower amount of tannins) actually benefit from chilling, because it pumps up their fruitiness and makes them even more refreshing. There’s nothing on the label to tell you whether a wine is suitable for chilling; you just need to know what varietals to look for. Here are the best. For pork, poultry, salmon, and other light meals: A subtle, earthy, elegant option is Pinot Noir. Firesteed 2006 ($16) from Oregon takes on a snappy cranberry-cherry flavor when chilled. For spicier grilled fare such as barbecue or sausage: French Beaujolais-Villages such as Georges Dubœuf ($12) or Louis Jadot ($12) are grapey and juicy. For steaks and burgers: Chill a California Zinfandel like the dark berry–flavored Rancho Zabaco Dry Creek Valley ($24). Andrea Robinson is a master sommelier and author of Great Wine Made Simple. SOURCE |
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| Princess2one | Aug 6 2008, 01:58 PM Post #13 |
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Thanks for the info...I will have to try Firesteed- I love cranberry.
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nope... just a wannabe! LOL
I prefer fruity or sweet wines over dry. I love Reunite Lambrusco. It is widely available... full, fresh and sweet flavor without being too overwhelming. I also like 'blush' wines in most any brand. 
6:14 AM Sep 8