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drivere
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Posted: Fri Jan 6th, 2006 09:08 pm |
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| I am hosting a dinner pary and servinf Shrimp Etouffee... what should I serve for an appetizer, dessert, and what kind of wine should I serve?
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ChefAl
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Posted: Sat Jan 7th, 2006 03:55 am |
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drivere wrote: I am hosting a dinner pary and servinf Shrimp Etouffee... what should I serve for an appetizer, dessert, and what kind of wine should I serve?
Here's some pointers for the wine[s]:
Take for example, a dish with citrus would be complemented by a fruity wine; a hearty stew would go well with a full-bodied wine; and a delicately flavored dish, such as poached sole, would be in good company with a dry, crisp wine. Whereas a rich cream sauce would contrast nicely with a highly acidic dry wine; and a simple snack of bread and cheese would turn positively ambrosial when paired with a complex full-bodied red. The best advice of all is to experiment, open-mindedly, and frequently.
The surest and easiest way to match foods with wines is to look for sweetness, acidity or bitterness in the food and serve wines that have the same characterisics. For instance, if your food item has an element of sweetness, your wine should also be sweet. Otherwise, the wine will seem sour. If your dish has bitterness (like the char on a steak) then the best match will be a wine that has bitterness (from tannins in red wines). When it comes to acidity, it is easier to think of foods that benefit from the addition of acidity when selecting wines. If you would consider squeezing lemon on a dish (like seafood) then you would want to match that dish with a wine that has higher acid content.
White wines with high acid include : Sauvignon Blanc, Riesling, White Bordeaux and almost all sparkling wines. These wines usually pair well with most seafood.
Red Wines with high acid levels include: Pinot Noir (including Red Burgundys), Sangiovese (including Chiantis) and Gamay (including Beaujolais) These wines are usually very good pairings with grilled seafood and with most red sauces (tomato based).
White wines that have an amount of sweetness include: Most German wines, Vouvray, Chenin Blanc, Asti Spumante and many Rieslings. White Zinfandel is a pink wine the has sweetness and high acidity.
Red wines with an amount of sweetness include: Lambrusco and Port (very sweet)
Red wines with bitterness include: Cabernet Sauvignon, Merlot, Red Bordeaux and red Zinfandel.
As for your other courses, do you plan on a cajun/creole [New Orleans] theme, or do you want ANY good pairings ??
CHEFAL
TIP O' THE TOQUE to  wine.com cellarnotes.net
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"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
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