Quote:
Originally Posted by Winetalk
Meat - goes well with Cabs, Merlots, Barolos
Fish - goes great with either white wines or Pinot Noirs
(prefferable French as they usually have more acidity)
Cheese - Ports or Amarones
Caviar - Champagne
Wild Mushrooms - Barolos, Barbarescoes
Young babysitters (over 22) - scotch, tequila
LMK how and what you have tried.
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well i think you are a little old school... yes the books tell you these things, but i tend to think that it's really up to each individual as pallettes are different between people.
i think you also need to factor in the sauces and what your objectives are. i tend to like to mix it up. sometimes going with a extreme opposite of what i am eating or drinking. this can prove to be a wonderful experience in highlighting the flavor of food and wine. however, it can also prove disastrious..
for example i prefer a nice light merlot with salmon, unless the salmon has a sweet based sauce.
and i prefer a nice heave cab or bord with some very aged blue or gorganzola drizzled with a very aged balsamic vinegar on a nice stone ground cracker or true san francisco sourdough...
just like in like there are exceptions to every rule....