Friday, August 26, 2011

Friday Food Tip

Okay... so you want to plan a sexy dinner with your honey for tomorrow night.  You purchased sexy lingere and hooker heels.  Here it is Friday and it's time to work on the menu.  After all... the quickest way to a man's heart is through his stomach.  The lingere and hooker heels will be part of the desert.

So let's focus on food and wine.

Have you ever eaten a meal where the wine and food were so good that you could not forget about it? Then, did you later have that same wine with a different dish or the same dish with a different wine only to be disappointed?

Count yourself fortunate to have experienced the perfect marriage of wine and food. When the wine balances with the food in flavor, texture and taste, both food and wine enhance each other.

These area few hints to consider that will make food and wine pairing simple. But remember that if you like a certain wine with a particular food that is all that matters.

1. Use the same wine in the recipe as you will be serving with the meal.

2. Mask salty dishes with slightly sweet wines.

3. Serve cool, sweet, low alcohol wines with hot, spicy foods. Higher alcohol accentuates heat.

4. Balance acidic foods with sweet wines or round, dry, low acid wines.

5. Combine sweet wines with desserts. Make sure the wine is always sweeter than the dessert.


Combos for Beef

Beef roast, steak, hamburgers
Veritas
Classic Red
Merlot
Classic Blush
2 Cab/Merlot
Cabernet Sauvignon

Wild mushroom sauce
Merlot
2 Cab/Merlot
Cabernet Sauvignon

Red wine sauces, stew, short ribs, beef stroganoff
Cabernet Sauvignon
Merlot
2 Cab/Merlot


Stir fry, chili
Pinot Noir
Classic Red

Brisket, meatloaf
Merlot
Classic Red

Beef Wellington
Classic Blush
2 Cab/Merlot

Beef Bourguignon
Merlot
Cabernet Sauvignon
2 Cab/Merlot








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