Pairing Wine with Fine Cuisine

> Aperitif:

Champagne has all the attributes of an aperitif; it's almost magical. Cristal Brut is a perfect aperitif. Alternatively, a light dry sherry served as an aperitif should be slightly chilled, never icy cold, to fully enjoy the beautiful bouquet.

> Shellfish appetizers and hors d'oeuvres:

Shellfish appetizers and hors d'oeuvres pair best with light, dry white wines, Brut Champagne, white Burgundy, Rhone wines, Chablis, dry Mosel, Rhine wines, dry white Bordeaux or Sauvignon Blanc.

> Savory hors d'oeuvres, vegetarian and provencal vegetable dishes:

Simple, light reds, such as Pinot Noir or Rose, are perfect with savories and vegetable-based dishes.

>Poached Seafood:

Dry wines are best with seafood (both whites and reds). A light red is delightful with a flavorful fish dish. Sole, depending on the ingredients in the preparation, usually marries well with a somewhat sharp, dry white wine, particularly if the preparation includes tomatoes. If a cream-based sauce is served, select a wine with more depth, such as a white Burgundy.

> Sauteed and Roasted fish:

A simple light red wine, such as a young Cabernet or Pinot Noir, Salmon, for example, pairs well with a young Pinot or even a fine light Burgundy. Tuna is complemented well by wines with a fuity character, such a Sauvignon Blanc.

> White meats and Chicken:

With chicken dishes, many chefs serve a light red Bordeaux, Cabernet Sauvignon, Burgundy or dry white wine. Chicken dishes match up well with a number of wines.

> Pasta dishes:

Italian foods call Italian wines or similar selections. Chianti is tha obvious choice with past, pizza and most Italian dishes, particularly when heavy meat sauce is served. Pesto, basil and cilantro pair best with Sauvignon Blanc. Pasta dishes with cream sauce marry well with an Italian Chardonnay or its equivalent.

> Red Meats, Roasts and Rotisserie items:

Red meats work well with fuller, more developed Bordeaux, Merlot, Babernet or Burgundy wines, as well as dry white wines.

> Wild game meats and game birds:

Game meats marry well with fully developed, high-caliber red Bordeaux, Babernet, Burgundy and high-caliber, dry Rhine wines. Venison is beautifully coplemented with a high-caliber Bordeaux, as well as a nouveau righ white Assace, Tokay and Pinot Gris.

> Cajun Food:

Cajun food goes well with Pinot Noir or a dry Gewurzterminer.

> Cold meat platters, pates and galantines:

These favorites marry exceptionally well with young fruity red wines, dry Champagnes, Beaujolais and selected dry white wines.

> Sweet desserts and ice cream desserts:

Sweets marry with sweet or semi-sweet white wines or demi-sec champagne. Chefs can even skip dessert if a wonderful dessert wine or champagne is offered, such as Essencia; Kiona Ice Wine, 1990, Washington; Dolce, 1986; or Louis Roederer, Champagne Grand Vin Sec.

> Hot or Cold chees dishes:

These are normally served prior to a sweet dessert and work well with a high-caliber Bordeaux, Cabernet, Burgundy, Rhone or quality Port. Because strong cheeses will mask the flavor of wine, serve mild, top-quality cheeses with fine wines.

> A high-quality, dry Champagne can be served throughout the meal.

>A dry Sherry, such as Manzanilla, is also appropriate with a variety of fish dishes, although one should consider the alcohol content.