Wine and food are the best of companions and often enjoyed on wine tours; when properly chosen, each is capable of bringing out the finest qualities of the other. While wine is a bridge across which one flavor can enhance another, its versatility also allows it, when served alone, to complement a quiet evening or moments of friendly conversation. Just as we know food is available in many flavors and styles, wine, too, is available in many varieties, each with its own unique characteristics. There are numerous rules, unwritten and written, that govern the selection of wine for a particular food. The simplest of these is, as you probably already know, white wine with white meat, red wine with red meat, and rosé pretty much with anything. While the rules do exist, the most important thing should be fitting your own tastes. A person is more apt to enjoy a wine if he or she chooses what they like and not what tradition dictates. There are several reasons, however, why it is a good idea to understand the established criteria for selecting a wine. Some of these traditions are based on centuries of experimentation and therefore deserve your consideration. This article is created by our own limo wine connoisseur, whom have been with our limo services offering wine tours for over twenty years. We are a Thousand Oaks limousine service and we are proud to offer minor offices throughout Southern California to easiest serve our limo- and party bus clientele.
To our minds the first and foremost rule is that the wine which precedes or accompanies a meal should be as dry as your taste preferences allow. A dry wine tends to perk up your appetite and bring out the flavors of food. A wine with noticeable sweetness has the opposite effect on the appetite and often does not harmonize as well with the main course. A sweet wine is really at home with dessert; it is here, with sweet fruit or cakes, that its lush flavor can best be appreciated to the fullest. Limo services clients who definitely prefer a sweet wine to a dry wine may compromise by selecting a medium-dry wine to accompany their meals, at least until they may be converted to the drier varieties of wines. One motive for serving white wine with white meat and red wine with dark meat is the esthetic value of the complementary colors. More importantly, a reason is that fish and fowl tend to be light meals, consistent with the choice of a light-bodied white wine, while steaks and roasts are more robust meals and deserve the company of a full-bodied and rich red wine. There are various tasting destinations for limo services where one can combine food with great wines. Contact our Thousand Oaks limousine company at (866) 319-limo with your questions for a limousine- or party bus tour to the vineyards.
Seafood, however, is more sharp than heavy. A more acidic wine helps to soften any excessive “fishiness” that may be present in the meal, and for this reason, crisp white wine is usually the best selection. Many wine tours of ours go to the beachside in Malibu and Santa Barbara for great combinations of whites and seafood. In France they often serve cheese for dessert, and many believe that the best red wine of the evening should be reserved for the end and served along with cheese. They feel that cheese brings out the best in a red wine and that a fine red brings out the best in the cheese. Here in the U.S. this rule is often ignored or forgotten, and white wine is almost exclusively served with the lighter cheeses. According to our connoisseur at our Thousand Oaks limousine headquarters, a general rule is that white meat such as chicken or turkey pairs great with white wines such as Sauvignon Blanc or Chardonnay. Dark meat such as steak or duck go well with medium-bodied reds, such as Pinot Noir or Zinfandel. Lamb, veal, and also ham are what may be considered in-between dishes, and here personal preference is foremost. Our own tastes run along the line of a light red, like a Gamay, with lamb and veal, and perhaps a (very) dry rosé with ham. Lamb and veal are often prepared with wine sauces, and in this case a bottle of the same table wine used in the cooking is a preferable choice to accompany the meal.
Our limo services understand much is written about the selection of wine to accompany an Italian meal such as spaghetti, pasta, pizza, or lasagne. When such a wine is recommended it is more often than not because of its name (Chianti, Barbara, Grignolino) than because of any more rational criteria. Chances are that any low-priced red wine will suffice with these meals, for while their highly distinctive seasonings add much to their flavor, they can only blunt the finesse and character of a fine Pinot Noir, Cabernet, or other premium wine. Remember the varieties that usually appeal to your tastes, and don’t forget those that have disappointed you in the past. When selecting a wine in a restaurant, try to match the variety with the entree. Decide whether a white, red, or rosé would compliment the food in the best way. If in doubt, or if two or more people are ordering very different dishes, choosing a rosé wine is an easy way out. As one becomes more familiar with food and wine comparisons and pairings, the task of matching one to the other becomes easier. The wineries served by our limo- and party bus services most often have pairing-experts available to answer questions as well. You can also give our Thousand Oaks limousine and party bus offices a call to speak with our limo wine connoisseur.
1) Pair with the same sweetness level. The wine should always be equal to or higher in sugar than the meal. An example could be roasted pork that accompanies Riesling in a great way.
2) Pair by color. Light wines compliments light food; deeply colored wines go great with rich foods. Sauvignon Blanc pairs for instance very well with citrus fruit.
3) Pair by the similarity in flavor. As mentioned previously, similar wine and food complement each other to the fullest. An example could be sole with lemon sauce and Sauvignon Blanc. Both of these have citrus flavors and bring out the best in one another.
4) Pair by the similarity in texture and weight. Wine and food can be anything from light, medium or heavy-bodied. An example of great pair could be Chardonnay and lobster. Both of these are medium weight and also rich so they go very well together.
5) Pair the wine with the sauce. If the meal is served with a sauce, you could rather pair the sauce and wine, rather than the main dish. Meat sauces for red meat go great with Merlot, Cabernet, or Syrah. Mushroom or creamy sauces are great with Pinot Noir or Chardonnay. A light-colored citrus sauce pairs matches with Sauvignon Blanc or Chardonnay.
6) Watch out for salty or spicy food. Keep in mind that sweeter wines will offer relief from spicy food. Riesling is always a great choice when for instance enjoying spicy Indian cuisine. In the same way, crisp wines balance salty flavors – Sauvignon Blanc balances for instance salty feta cheese or olives.
American Luxury Limousine of Ventura County, based in Thousand Oaks, offers exclusive and customized limo & party bus wine tours to areas such as the Santa Ynez Valley, Malibu Canyons, Temecula, and other parts of the great wine country found in Southern California. Our limo services are available 24/7, 7 days a week. Feel also free to check out our websites at http://aluxurylimo.com/ to learn more about our customized wine tours. Whether by a Thousand Oaks limousine or party bus, visiting the vineyards by a luxury vehicle makes for a great adventure!
Our wine tours connoisseurs are available for your questions 24/7 at (866) 319-LIM0