March 30, 2007, Newsletter Issue #70: Wine Recommendations
Tip of the Week
Put yourself into your guests´ shoes, try to see the wine list from their side. Match wines by using your knowledge to make the dining experience a great one.
A couple of basic hints are; mushroom terrine and most non spicy soup courses ask for a clean palate, dry Champagne always does the trick by cleaning the palate and getting the taste buds ready for delicate gentle flavors.
Salad and pasta course as well as spiced soups often are nicely complimented by Sauvignon Blanc, Riesling or Chardonnay. You try it and decide for yourself and your own taste.
Raw Tuna likes Chardonnay, yet a young Burgundy or Pinot Noir might be in order.
For Venison you might want to try Cabernet Sauvignon, Merlot, Cabernet Franc or Zinfandel.
Having a baked Alaska for dessert, try Orange Muscat with it. One more thing if anyone tells you a certain wine is going to be the perfect marriage between your choice of food and your taste buds, don´t hesitate and ask why. Keep in mind many so-called perfect marriages are nothing but divorces in the making.
helmut schonwalder 12-14-2002
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