…if your waiter tells you a certain wine is going to be a perfect marriage…, ask him why.
What do you like to drink? Once you know your own preference may it be sparkling wine, white wine, red wine, fruity, sweet or dry it’s easier to give advice.
WINES WITH DINNER
Let us first forget the ideas of red-wine-with-red-meat and white-wine-with-white-meat. Just think of what do you like to drink. Once you know your own preference may it be sparkling wine, white wine, red wine, fruity, sweet or dry it’s easier to give advice.
As you select wines which suit your very own palate, allow your guests to do the same. Always look at the food which you are eating and ask yourself the question, “do I want to taste any of my meal or not?” If you want to taste what you eat make sure the wines do not overpower the often delicate flavors of food. If such works for you so far, go one step further and ask yourself what type of wine would enhance the flavors dominant in the food. What ever answers you come up with, go ahead share it with your friends and your guests.
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.
As a waiter, think of yourself as being the customer, ask the questions you would ask if you would be the guest.
However, if a waiter knows what he is doing he will be able to explain all his theories of wine and food. And yes, have some fun, whatever you do with your food or wine, enjoy it, set your own standards, be original…