Certainly in a restaurant, choosing your wine according to your dish is is easy, the sommelier is there to advise us, but at home, beware of false notes!
It's panic, tonight I'm hosting the boss of Jules and I don't know which wines to choose to accompany my dishes...
Don't panic, it's not very complicated, you just have to respect a few small rules and make your choice according to your menu.
White Wine Honored For
- Shellfish and crustaceans :I choose a dry white, for example, an Entre-deux-Mer or a Sylvaner.
- Fish :here too, I prefer a dry white for poached fish, but I opt for a fruity and lively white like Chablis for grilled or en papillote fish.
- White meats :they will go perfectly with a dry and full-bodied white wine, Alsace or Burgundy style
- Game birds :a powerful white, like Riesling or Chablis, will do the job perfectly
Red Wine Invites For
- Beef: if it’s roasted or filleted, I opt for a robust red like Saint-Émilion; if it is braised or in a sauce, I prefer a powerful wine like Bourgueil or Chinon.
- Charcuterie: a light red, like a Côte de Bordeaux, will be perfect!
- Veal and Poultry: here too, I choose a light wine, a Graves for example.
Rosé goes to Table Pour
- Grills :It is ideal for your barbecues. Serve it chilled. A Côte de Provence will do just fine.
- Cold buffets :Rosé and your buffets will also go very well together!
Of course, we taste these wines in moderation...
Do these tips allow you to see more clearly to choose your wine? Leave me your comments.
