Warning: Cannot modify header information - headers already sent by (output started at /home/content/70/7481070/html/appsrc/wine_secrets.php:6) in /home/content/70/7481070/html/header.php on line 20

Warning: Cannot modify header information - headers already sent by (output started at /home/content/70/7481070/html/appsrc/wine_secrets.php:6) in /home/content/70/7481070/html/header.php on line 21
Wine Secrets
Become a Wine Expert.

Pairing Food and Wine
When pairing food and wine, body not color matters most. Body is the weight of the wine in your mouth and corresponds closely with alcohol level. Fuller bodied wines such as Cabernet Sauvignon, Barolo, and Syrah all go well with heavier dishes such as roasted meats, while lighter wines such as German Riesling, Pinot Blanc, and Beaujolais pair best with lighter fare such as salads.

Pairing Food and Wine
Don't follow rules too strictly when pairing food and wine. Instead, drink what you like with your meals. Just try to refrain from major errors of judgment such as annihilating a delicate poached fish dish by pairing it with a heavy red, such as a big Australian Shiraz.

Pairing Food and Wine
In the Old World especially, regional wines are made to compliment local fare. On the eastern seaboard of Italy for instance, the locals pair freshly caught fish and seafood with Verdicchio, the restrained white wine made in the area. Following suit makes good gastronomical sense.

Pairing Food and Wine
Although Champagne is traditionally served with cake at weddings, it's a dubious match. Champagne tastes searingly sour when you pair it with very sweet food. It's best served on its own or with salty or savory foods.

Pairing Food and Wine
Champagne is a wine, not just a celebratory tipple. It works marvelously as an aperitif, a first course accompaniment, or both. Bubbly has the refreshing tartness to freshen the palate, making it a good wine with which to whet the appetite, and its toasty, biscuity flavors makes it a lovely match for fresh salads, seafood, or even a plate of French fries. It's a classic match to sautéed mushrooms.

Pairing Food and Wine
The best wines to pair with seafood include: Muscadet, Verdicchio, Chablis, and Champagne. All of these wines are delicate, restrained, and perfect with fish.

Pairing Food and Wine
Salads dressed with lemon-based dressings are less likely to ruin the balance of an accompanying fine wine than those made with vinegar.

Pairing Food and Wine
If you use a certain wine in a stew, drink the same one with the final dish. This ties the flavors together and creates harmony.

Pairing Food and Wine
The French pair Alsacean Gewurztraminer with Munster, a cheese that has been made in Alsace since the Middle Ages originally by monks. Munster is a pungent cheese often eaten with baked potatoes and finely chopped onions, and pairs well with the rich, rose petal scent and full-body of Gewurztraminer wine.

Pairing Food and Wine
Look for smoky wines to pair with grilled foods. Australian Shiraz, South African Pinotage, or reds from the Northern Rhône region of France such as Hermitage and Crozes Hermitage spring to mind.

  • American Wine - Wines of California
  • American Wine - Wines of New York State
  • American Wine - Wines of Oregon,Washington, and Idaho
  • Argentinean Wine
  • Australian Wine
  • Austrian Wine
  • Buying Great Wine
  • Canadian Wine
  • Central and Eastern European Wine
  • Chilean Wine
  • Detecting Faulty Wine
  • French Wine - Wines of Alsace
  • French Wine - Wines of Bordeaux
  • French Wine - Wines of Burgundy
  • French Wine - Wines of Champagne
  • French Wine - Wines of Languedoc and Roussillon
  • French Wine - Wines of Provence and Corsica
  • French Wine - Wines of Rhône
  • French Wine - Wines of Southwest France
  • German Wine
  • Giving the Gift of Wine
  • Knowing When to Drink It
  • Mediterranean Wine
  • More about Wine
  • New Zealand Wine
  • Ordering Wine in a Restaurant
  • Pairing Food and Wine
  • Portuguese Wine
  • Portuguese Wine - Madeira
  • Portuguese Wine - Port
  • Serving Wine Like a Professional
  • South African Wine
  • Spanish Wine - Sherry
  • Spanish Wine - Wines of Central and Southern Spain
  • Spanish Wine - Wines of Northeast Spain
  • Spanish Wine - Wines of Northwest Spain
  • Spanish Wine - Wines of Ribera del Duero
  • Spanish Wine - Wines of Rioja
  • Swiss Wine
  • Talking the Talk—Wine Terminology
  • Tasting Wine Like a Professional
  • Trade Secrets - Storing Wine
  • Trade Secrets - Wine Myths
  • Vin de Pays
  • Wine from the Rest of the World
  • Wines of Northeast Italy
  • Wines of Northwest Italy
  • Wines of Southern Italy and the Islands
  • Wines of the Rest of Central Italy
  • Wines of the Rest of France
  • Wines of the Rest of the United States
  • Wines of Tuscany
  • Vasant Panchami
  • Awesome Things You Should Know Before Visiting London
  • Benefits of Rambutan fruits
  • Mother Teresa
  • What to Eat in Dadra and Nagar Haveli
  • Benefits of Cloves

  • Benefits of Mangoes

    Exfoliates your Skin

    You can prepare an exfoliating mask by blending ? of a peeled mango, 2 spoons of whole milk, powdered almonds and crushed oats in a blender. Apply this on your face and neck for 20 minutes and rinse in lukewarm water.

    Chourishi Systems