WRITTEN BY PHILLIP SILVERSTONE
I wrote a column about a year ago, totally out of character, suggesting wine and food pairings. Especially wines for the sticky months. This is another of those columns that people stop me and ask me about. So, allow me to recap.
As barbecue and picnic season is finally under way, summer chefs are discovering that a crisp, light white, or red wine, pairs well with warm-weather foods and makes an exciting alternative to beer. Although I am a devotee of summer beers, for me, they just don’t do the food complimenting as well as wine. And the red wines don’t necessarily need to be chilled to marry with their food companions, but as you may know, I tend to chill my reds as well as my whites. Note: the best chilling machine I know of is called a sink. Fill up a sink with ice, slip a few bottles of wine into the sink and in 20 minutes you’ll have nirvana in a glass.
So the question you’re itching to ask is: Which wine with which food? Although I generally don’t care about wine marriages and prefer to leave the subjective decision to the one who is feasting, today is the exception:
White Grape Varietals
Riesling: Shellfish, light pasta dishes/salads, fruit salads, gazpacho, fried chicken, salsa.
Sauvignon/Fume Blanc (often in Sancerre or Pouilly Fume, also used in white Bordeaux): Grilled salmon, pastas with pesto sauces, potato salads, chicken salads.
Chenin Blanc (in Vouvray, Anjou and Savennieres): Fried chicken, guacamole, light pasta dishes/salads.
Gewurztraminer: Sushi, roasted pork.
Pinot Gris/Grigio: Grilled chicken, potato salads, chicken salads, salsa, antipasto.
Moscato (in Asti and Asti spumante): Shellfish, light pasta dishes, fruit salads, gazpacho, fried chicken, salsa.
Red Grape Varietals
Lambrusco/Lambrusco/Sparkling Lambrusco: Served slightly chilled with hamburgers, pork BBQ.
Gamay /Beaujolais red wines: Served slightly chilled with hamburgers, pork BBQ.
Grenache (especially from Cotes du Rhone): Grilled steak, grilled chicken, grilled tuna (heavier meat/fish dishes).
Zinfandel: Grilled steak, BBQ, tandoori chicken, hearty fish dishes.
Roses and White Zinfandel: Fried chicken, light pasta salads, gazpacho, salmon, fruit salads, chicken salads …
and don’t forget “fizz” which goes with shellfish, light pasta dishes/salads, fruit salads, gazpacho and fried chicken.
Phillip Silverstone’s column appears regularly in this publication. “Time Out With Phillip Silverstone” is a weekly two-hour podcast heard exclusively on TuneIn radio anytime and anywhere worldwide either on the free TuneIn app for all smart phones and tablets (Search: Phillip Silverstone) or online on Tunein at: http://bit.ly/1gY2Ht4. “Follow” the show for weekly updates. You can also LIKE Phillip on Facebook: https://www.facebook.com/Phillipsilverstone and follow him on Twitter: @wining