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Hi! I am Ann Wallace with Trinity Fine Wines. I am a fine specialist and I work with Vintages Wines & Spirits in Colorado Springs, Colorado. This is a very basic introduction to wine and food pairing.
Generally, what I would like to suggest to people is to drink what you like and eat what you like, but there are some vague basic rules that people follow when pairing wine and food together. Probably, the most popular one that you have heard of is white wine with white meat and red wine with red meat, which is generally a pretty good basic rules to follow.
When pairing red wine, you want to be careful to see how everything is prepared because different red meats paired with different types of sauces or grilled versus broiled or baked can mean very different flavor profiles.
Pinot NOIr is a great wine to pair food with because this is very versatile and it can swing back and forth between some lighter white meats and some darker red meats. It is a great wine is to serve when you do not know exactly what everyone wants to be drinking because it fits kind of right down in the middle. It can be served with some chicken dishes especially with the heavier type of cream sauce. It is a beautiful wine with salmon. It can even cross over into some pork and some ham and maybe even some lighter style of red meats.
Cabernet Sauvignon is the big boy of all red wine varieties. This is a red meat eater’s wine. It is perfect with sirloins and fillets and big dishes with heavy cream sauce, pepper steak, anything that really has enough flavored profile to stand up to the volume of the wine.
Merlot is the most widely planted grape variety in all off Bordeaux, and that is where it came from, typically in the right bank in areas such as Pomerol and Saint-Emilion.
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