Picture the scene…’It’s a Tuesday and you’ve finally landed a date with the girl of your dreams and you’re taking her out to a fancy restaurant. It comes to ordering the wine and due to your ignorance you simply ask for the cheapest wine on the menu. In a fit of pompous anger she spits in you face, pushes over the table and leave!
To help avoid this here is a guide to wine.
Choosing The Right Wine
Wine isn’t just a cheap way to get drunk quickly-whenever your mates are round or if you’re eating out, choosing the right wine is an easy way to make a meal even better.
As a rule of thumb, white wine goes best with fish and white meat (chicken, turkey etc.) and red wine with meat dishes-steaks, burgers or even pasta that has meat such as spaghetti bolognaise.
Here’s a brief guide to the different kinds of red and white wine:
Varieties of Red Wine
Not as strong as other red wines, it has quite a soft, mellow taste to it. It is a great match for pasta dishes, like spag bol.
(Pronounced ree-oka) Quite a strong taste, rioja is a Spanish wine and goes well with steak and other dishes that are full of flavour.
(Pronounced cabernay so-vinyon) Cabernets have a rich blackcurrant taste. They are traditionally aged in oak, so can take on an aromatic woody flavour. Cabernet goes well with beef, or lamb.
Varieties of White Wine
After something a little more refreshing? Then white wine it is…
(Pronounced peen-oh grijee-oh) A very light and refreshing wine. Usually a house wine in restaurants, goes very nicely with fish or chicken dishes, or cool salads in the summer.
Sauvignon Blanc are typically very light wines, and tend to be crisp and acidic, making it ideal for more heavier foods such as risottos.
Chardonnay can be one of the cheapest wines to buy, but still tastes great. The taste varies depending on where the grapes have grown. It goes best with poultry or seafood, like lobster or scallops.