Wine knowledge: What wines would pair well with these foods?
November 26th, 2009
chicken Parmigiana
salmon dinner
grilled top sirloin
stuffed manicotti
primavera fettuccine
seafood fettuccine
Kendal Jackson, chardonnay _ Cavit, Pinot Grigio_
Mark West, Chardonnay _ Garganega, Pasqua pinot grigio_
La Terre, Chardonnay_ Gancia, Mascato D’ Asti_
La Terre, White Zinfandel _ Avalon, Cabernet sauvignon_
Tabor hill, Rose cabernet franc _ Tabor Hill, Demi-sec _
Leelanau cellars, Reisling semi dry_ La Terre, Cabernet Sauvign._
Leelanau, Reisling Select _ Napa Ridge, Merlot _
Penfolds Rawsons Retreat, Merlot _ La Terre, Merlot_
Firesteed,Pinot Noir _ Mark West, Pinot Noir_
Luiano, Chianti Classic _ Stracalli, Chianti_
Vipra Rossa, Sangiovese/Merlot _ Mandra Rossa, Nero D’ Avola_
Mandra Rossa, Shiraz
One wine selection for each dish.
This is a wine knowledge test I have to study for.
Ok a lot of these would work fine with multiple choices. I will put in order my choices then 1 or 2 alternatives because depending on preparation the pair would be different I will also give you a detailed explanation as to why I chose these… so get ready
chicken Parmigiana- Italian why not stay in italy? The sangiovese/ merlot would be good as long as there is adequate tomato based sauce. For a lighter approach you could also do the mark west pinot noir. The new world style is able to hold p to the sauce but not over power the chicken. And I think it is an awesome buy.
salmon dinner- What sauce? salmon plain I would go with a Chardonnay or even the pinot. Mark west chardonnay is pleasant and not overly oaky so it still has the ability to merry with the fat of the fish but still has some good acid so as not to seem too fatty. But if your making teriyaki salmon I would go a different direction all together…. s
grilled top sirloin- 1st Cabernet Sauv. Lellanau… is this referring to a cellar in the Michigan ava Lellanau? I am not as familiar with the wines but for grilled meats Cab is always an excellent choice. The fat and smoke actually soften the tannins of the wine but also accentuate the meats robust flavor.
2nd Nero d’ Avola or Shiraz. Both are bolder wines that can easily handle the sirloin in weight and texture. Both have a very nice peppery inkiness to them that brings out the flavor of the meat. The shiraz although high alcohol(typically) when paired with grilled sirloin has less noticeable hotness due to the intermingling of the fat and protein with the wine.
stuffed manicotti- depends on which style? If it it northern italy it is normally served in a white sauce with more goat cheese as well as cows milk. Southern italy would be a heartier sauce more tomato based.
Northern- Garganega, Cavit pinot grigio. This wine is sourced from the more northerly areas of Italy including Trentino Alto Adige. This means it is higher acid cooler climate, which is great to cut the fat while also merrying with a lemon based sauce or another white based sauce.
Southern- A tuscan speciatly Chianti (either choice) pairs well with hearty tomato based sauces and cheese. It is considered a classic pair along with grilled meat (my 3rd choice for grilled sirloin)
primavera fettuccine- white sauce vegetables yum Garganega pinot grigio from the veneto would go great. A bit warmer climate than the cavit a little more round would be a perfect compliment to the summer veggies and alfredo style sauce.
seafood fettuccine- what sauce? Alfredo tomato? Lemon caper? I need details on this one but again either pinot grigio would be fine
respond back if you need more help or if you eve need anymore wine related help you can always email me at snowboarder_girl33@yahoo.com
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November 26th, 2009 at 7:29 pm
The back of the wine, in the description section, it will tell you what the wines are best matched with. You had time to look up all those wines and couldn’t just do a search on what the recommend to serve it with? Really?
References :
November 26th, 2009 at 8:19 pm
Ok a lot of these would work fine with multiple choices. I will put in order my choices then 1 or 2 alternatives because depending on preparation the pair would be different I will also give you a detailed explanation as to why I chose these… so get ready
chicken Parmigiana- Italian why not stay in italy? The sangiovese/ merlot would be good as long as there is adequate tomato based sauce. For a lighter approach you could also do the mark west pinot noir. The new world style is able to hold p to the sauce but not over power the chicken. And I think it is an awesome buy.
salmon dinner- What sauce? salmon plain I would go with a Chardonnay or even the pinot. Mark west chardonnay is pleasant and not overly oaky so it still has the ability to merry with the fat of the fish but still has some good acid so as not to seem too fatty. But if your making teriyaki salmon I would go a different direction all together…. s
grilled top sirloin- 1st Cabernet Sauv. Lellanau… is this referring to a cellar in the Michigan ava Lellanau? I am not as familiar with the wines but for grilled meats Cab is always an excellent choice. The fat and smoke actually soften the tannins of the wine but also accentuate the meats robust flavor.
2nd Nero d’ Avola or Shiraz. Both are bolder wines that can easily handle the sirloin in weight and texture. Both have a very nice peppery inkiness to them that brings out the flavor of the meat. The shiraz although high alcohol(typically) when paired with grilled sirloin has less noticeable hotness due to the intermingling of the fat and protein with the wine.
stuffed manicotti- depends on which style? If it it northern italy it is normally served in a white sauce with more goat cheese as well as cows milk. Southern italy would be a heartier sauce more tomato based.
Northern- Garganega, Cavit pinot grigio. This wine is sourced from the more northerly areas of Italy including Trentino Alto Adige. This means it is higher acid cooler climate, which is great to cut the fat while also merrying with a lemon based sauce or another white based sauce.
Southern- A tuscan speciatly Chianti (either choice) pairs well with hearty tomato based sauces and cheese. It is considered a classic pair along with grilled meat (my 3rd choice for grilled sirloin)
primavera fettuccine- white sauce vegetables yum Garganega pinot grigio from the veneto would go great. A bit warmer climate than the cavit a little more round would be a perfect compliment to the summer veggies and alfredo style sauce.
seafood fettuccine- what sauce? Alfredo tomato? Lemon caper? I need details on this one but again either pinot grigio would be fine
respond back if you need more help or if you eve need anymore wine related help you can always email me at snowboarder_girl33@yahoo.com
References :
http://www.cavitcollection.com to see where it is sourced from
Im a lvl 2 sommelier almost lvl 3 eep!