Retail guide: pairing food with wine, spirits & beer: these days, the golden rule of pairing food with wine, spirits, and beer is: there are no rules, but there is awareness.
In the food-challenged period of 1945-1975, which many food experts still view as America's culinary Dark Age, the two prevailing, if banal, matching-wine-with-food rules only reflected the gross inadequacies in food and beverage alcohol choices as well as the era's general gastronomic ignorance. After World War II, the concept of food with wine dwelled in Nowhereville, USA.
Then, riding to the nation's rescue in the late 1970s came popular food-meisters, most notably, the initial celebrity chefs such as Graham Kerr, the irreplaceable Julia Child and Jacques Pepin. Next came progressive restaurateurs like Wolfgang Puck, Andre Sohner and Joe Baum to enlighten us about genuine food and wine enjoyment. Not surprisingly, the sonic wine boom of the 1980s buttressed the American food revolution by forcing the issue of matching food with wine.
By the 1990s, superstar chefs, like Emeril Lagasse, Mario Batali, Charlie Trotter and Bobby Flay, took their prodigious cooking beliefs and personalities to audiences beyond their restaurants. Dining establishments worked hard to win magazine-sponsored awards for wine lists that were fashioned in-tune with their kitchen's dazzling creations. The ripple of wine and food interest begun in the 1980s had by the turn of the millennium grown into a tidal wave.
Now, a mere generation and epicurean quantum leap later, Chianti no longer comes in straw-covered bottles; Chinese food, commonly identified in the 1950s by the catch-all moniker "chop suey," is today known by regions of origin; the term "organic," once linked to the agricultural leanings of people dressed in tied-dyed T-shirts, now signifies health foods and astute land management; single malt Scotch-with-food multi-course dinners are the rage; "fusion" means messing around in the kitchen as much as it does playing around the atoms in a laboratory; enlightened diners dip bistro-style steak frites (aka, French fries) in thyme-flavored mayonnaise, rarely ketchup; and a robust Porterhouse steak is as readily paired with oak-aged chardonnay as it is with big-hearted cabernet sauvignon. In this far broader and more inclusive scenario, the old, anachronistic redmeat/white-fish way of thinking is as embarrassing as macaroni and processed cheese from a box.
In 2006, America boasts as energetic a food and wine culture as any developed country in the world. We all share a bigger, more satisfying and, hence, more complicated sensory universe. This contemporary consumer's universe contains multiple galaxies of beverage categories and endless combination possibilities with food, possibilities that offer savvy beverage alcohol retailers a golden opportunity to service patrons more thoroughly and more profitably than in the past.
To meet one of the most important culinary challenges of our time, the nation's best beverage alcohol retailers are taking great pains to educate their sales staffs in beverage and food pairing. These realistic merchants invest in education because they acknowledge that properly assisted patrons in need of competent and clear beverage alcohol and food advice frequently become repeat customers. By teaching one's clientele the secrets of creatively bringing together specific wines and spirits with certain varieties of cuisines and meals, the retailer elevates his/her status from merchant to trusted authority. America's foremost beverage alcohol retailers are as much sources of valuable information as they are depots of wine, beer and spirits. Such extra initiative instills customer loyalty, which, after all, is the heart of any successful retail operation.
FIRST: BECOMING AWARE OF THE SEVEN UNIVERSAL TASTE INFLUENCES
Prior to delving into the wine and food matching steps with which retail personnel can assist interested patrons, it's necessary to have staffers first understand the four main areas of taste and, more importantly, how they guide everyone's wine-with-food selections. Beginning from this foundational point of reference, just about anyone can figure out the fundamentals of pairing wines with foods. The pivotal thing to remember as opposed to days gone by is that it's not the wine's color that matters; it's the character.
Evaluating what a vane or spirit tastes like isn't as difficult as some people lead others to think. The vast majority of human tongues own roughly 10,000 taste buds. Think that's a lot? Rabbits have 17,000. Cows have 25,000. Yet, rabbits and cows are notoriously bad wine tasters. The skill lies in learning how best to employ those legions of taste gatherers that relay data to the brain.
The areas of sensitivity are broken down into sections that are sensitive to one or more of the four primary flavors: sweet, sour, bitter and salty. The tip of the tongue detects sweetness; taste buds on the sides of the tongue pick up sourness; the rear section of the tongue recognizes bitterness; and nearly the entire surface of the tongue, but particularly the front, identifies saltiness.
Chefs create their dishes by employing one or more of these four fundamental flavors. All chefs teach their complicated network of taste buds to discover the most complementary combinations of foods and flavorings from among the four flavors. The art of matching wine with food dawns when one determines how a wine's flavor profile will best accentuate specific types of food, so that when joined in a meal neither the wine nor the food overshadows the other element. In other words, the marriage is right when the wine and food are in harmony.
While all rules are made to be broken, here are some basic and up-to-date pairing guidelines in light of using the four primary tastes from both the food's as well as the wine's perspective.
Sweet tasting food: Usually, it makes the most sense to pair up off-dry to flat out sweet wines with sweet foods. If very dry wines are served with very sweet foods, the clash of character (extreme sweet versus extreme sour) will be jarring to the taste buds. Too dry a wine (sour) will make a helping of chocolate mousse seem far sweeter than it really is and therefore the match will be off-kilter because the primary flavors of solid and liquid are fighting each other.
Sour tasting food: It is doubtless preferable to marry foods that are high in acids (vinegar, citrus) with wines of similar composition because in this instance the lack of contrast will end up benefiting both wine and food. Sea bass cooked in lemon juice and butter therefore goes much more gracefully with a lean, high-acid Loire Valley muscadet than with a fat, berry fruit-forward syrah-based Cotes-du-Rhone red. This is the identical principle as with sweet, but in reverse. A justified "like-with-like" situation.
Bitter tasting food: Bitter tasting foods (red meat, green vegetables) are typically high in minerals and iron. To complement that primary flavor in food, wines that customarily have high levels of tannin (cabernet sauvignon, syrah, zinfandel, malbec, tannat) are the most suitable companions. A good example of a mismatch is coupling a dry, light white wine, say sauvignon blanc or pinot grigio, with spinach, broccoli rabe or Brussels sprouts, all very bitter vegetables. The naturally earthy, mineral-like tastes of these veggies will dominate too skimpy a wine every time. Bitter is also the taste property to which we are most sensitive, so it's doubly important to become familiar with it and the wines that best suit it.
Salty tasting food: Salty foods, such as ham, blue cheese or smoked fish, taste better when they are matched with off-dry to sweet wines due to the fact that sweet mitigates saltiness far more effectively than sour/dry or bitter/tannic wines. Salty food tastes, in fact, heighten the sense of bitterness in wine. So, suggest off-dry to semisweet to sweet wines with salty, powerfully flavored foods depending on the level of saltiness. That customer who loves pungent Roquefort will appreciate the marriage partner of a Barsac or Sauternes from Bordeaux.
Don't forget: All high-level food and wine matching revolves around intimately knowing, at the minimum, these four core flavors. Get your sales staff to understand the interplay between these primary tastes and selecting wines that amplify food's natural flavors becomes easy ... well, easier, let's say. An internal wine with food tasting program once a week will educate your sales force on a gradual and comfortable basis.
Hold that thought, though, because we're just getting started with fundamental tastes and textures. There's more to cover.
SECOND: BREAKING DOWN A WINE'S "ESSENCE OF TASTE" FURTHER
Spice: One dominant flavor that is not traditionally included within the sweet, sour, bitter and salty pantheon is spicy, meaning piquant or hot, not cinnamon-nutmeg spicy. Spicy is, in truth, a branch on the bitter tree, but with so many styles of cuisine featuring chili peppers, paprika, wasabi, and the like, it's worth mentioning that peppery foods shine when married with off-dry, floral whites, most appropriately, gewurztraminer, muscat, riesling or viognier. While it may appear on the surface that these choices exist at opposite ends of the taste spectrum, in this case opposites most assuredly attract as the softly sweet taste of the wine zeroes in on the spice and enhances it by effectively cutting it. Sometimes contrasting delivers as well as compatibility.
What matters most is the wine's taste profile, the summary of qualities that should correspond to that of the food to which it is being paired. In addition to the four primary flavors plus spice, there are two other more textural factors that should enter into one's ability to match wine or spirits with food by all those people who yearn to perfect their matching skills. Those supplementary aspects are density and intensity.
Density: This factor is dictated by the wine's texture, or weight. In other words, is the wine light-bodied, medium-bodied or heavy? Generally, whites and roses are light-to-medium in density, except for dessert wines that are frequently full-bodied and viscous, while red wines run the full gamut of light to heavy mass.
Here, like typically should be linked to like, meaning the concentration of the wine should be close in degree with that of the food. For instance, suggesting an ethereal sauvignon blanc or carefree galestro as an accompaniment for a powerhouse, high-density meal like rack of lamb has disaster in the form of mismatch written all over it. The two elements don't jive at all in density and consequently the lamb will obliterate any semblance of the wine.
Intensity: Intensity has a direct correlation to the alcohol by volume (abv) level in wine. In an era when many wines, both red and white, seem to be climbing in abv, astute retail salespeople will, without fail, gauge the alcohol level when determining a wine's suitability with a specific type or style of food. Bigger alcohol invariably translates to bigger texture and, on average, more expressive flavors. Since alcohol is the foundation of any wine or spirit (alcohol is the skeleton and fruit is the flesh), it's vital to take this factor into account on behalf of one's client.
Marry red California zinfandels that register 14.5% or 15% abv with aggressive flavors and large texture in foods, such as barbecue or four-alarm-spiced Buffalo wings or pepperoni-covered pizza. In the same vein, recommend 11.5% or 12% abv rieslings to rhyme with the delicate flavors and lighter mass of chicken/fish and vegetable Asian fusion.
Sweet, sour, bitter, salty, spicy, density and intensity are the seven indispensable taste and textural features to factor into every wine-with-food suggestion. Meals that work are generally meals in balance, meals where no one factor dominates to the point of exclusion.
That said, we likewise reside in a period of culinary escapade. While from a sales standpoint it's normally better to play things safe with new clientele, when a familiar customer is more adventurous and open-minded, give your sales staff the freedom to suggest offbeat combinations that perhaps they've successfully tried themselves. The beauty of the times we share is the spirit of adventure in the culinary arts. A wine and food coupling that years ago would have been sneered at may today provide sensory bliss. Naturally, it's important to be steady and responsible in doling out wine and food suggestions, but don't be afraid to push the envelope a Little bit.
TIPS TO ASSIST IN MAKING SMART SALES DECISIONS
Start by asking about the food: From the retailing viewpoint, when the patron strolls in and explicitly asks for assistance with a wine selection for a meal, instruct your staff to begin the sales transaction by asking, "What food is being served?" By starting with the foundation of the meal, the wine's field of choices is immediately narrowed. Wine, while integral to many meals, is a supplement and enhancement to the food. Food is the Lone Ranger; wine is the Tonto.
Knowing the nature of the food also makes it apparent to the salesperson when the customer will likely require the wine. Is it the appetizer or finger foods opening course (light and dry wine), soup course (light and dry), main course (dry to off-dry and medium to full-bodied) or dessert (off-dry to sweet)? The immediate elimination of some possibilities makes the selection process run simpler, faster and more gracefully.
Taking the sauce and/or garnish into account: Once the primary foodstuff has been established (meat/fish/fowl/vegetable), the next query should be, "Is there a sauce and/or garnish 'crust' planned?" If so, the quick follow-up question should be, "Is it/they tomato-based, cream-based, fruit-based, acid-based (citrus or vinegar) or spice-based?" Each wine/food pairing must take into account the possible influence of a sauce or a garnish encasement. It isn't enough to blithely register "filet mignon" without likewise ascertaining if that hunk of expensive beef is going to be concealed beneath a bearnaise sauce (butter, egg yolks, tarragon and shallots) or grilled in a peppercorn with soy and sesame crust.
Contemporary sauces and garnishes almost always bring with them intense additional flavors to the base food. These extra tastes might change the direction of the wine selection and, as such, it's absolutely necessary to include them into the equation.
Regional affinities: Some wine mavens summarily dismiss the notion of neighborhood kinship between wine and food. While retailers always must venture forth into wine and food pairing with care and caution, keeping the regional affinity card available is savvy and smart even when the combinations stretch the boundaries.
When a patron is serving up a hearty country dish like cassoulet, the delicious duck confit and vegetable stew from France's bucolic southwest, suggest a red wine from Cahors, Madiran or Buzet, all southwestern France wine districts, before automatically pulling the verbal trigger on an Australian shiraz or a California merlot. A wine that's been developed to be served with a particular style of cooking or specific ingredients might significantly accentuate the flavors and textures of the food. Something of value to keep in mind.
Taking wood into account: Wines that have been matured in oak barrels for extended periods (more than a year) routinely have more resin and tannic acids than wines that have either seen no wood or have endured shorter spans of aging. The wood element should be taken into account when recommending wines for food pairing. This means that bitter, one of the four main flavors, is more in evidence and must be balanced with an appropriate wine choice.
The biggest wood issues are born from New World chardonnays that have been kept in barrel for long periods. Overly woody chardonnay can overwhelm dishes consisting of fowl or fish, so bring some awareness to the table in this matter so that your staff can make proper selections.
SPIRITS AND BEER WITH FOOD
With so much emphasis on the paring of wine and food in restaurants and at home in the 1990s, the similar action of matching up spirits and beer with food went largely overlooked. Now in 2006, discovering complementary food and whiskey couplings or food and beer combinations are gaining favor and considerable notice in the consumer sector. Indeed, one of the current rages across America is serving Scotch whisky throughout a multi-course meal. Beer and food dinners have also been popular in the last 10 years ever since the explosion of hand-crafted brewing in the 1990s.
America's been behind on the learning curve with spirits/beer and food matching, however. In Asia, it's been a revered custom for decades to serve cognac all evening long, even through the meal. In Eastern Europe, beer is traditionally served with every course of an evening meal. In Russia and many of the nations that comprised the old Soviet Union, vodka remains the favored wash down of solids from a meal's beginning to its conclusion.
With spirits, the keys to sound selections are, one, to be aware of the elevated ABV level and to make selections that take that degree of strength into account and, two, to make certain that the spirit's fruit or grain base material is suitable to the type of food being served. (See Spirits chart for details.)
In the case of beer (I apologize for the pun), it boils down to whether or not a lager or an ale are the preferred style of beer for the particular dish. Lagers are most often lighter and crisper than hearty, sturdy ales and therefore need to be applied in situations where the food is not as dense as those that warrant more constitution and depth. (See Beer chart.)
Beer experts frequently claim that it's their favorite beverage, not wine and certainly not spirits or cocktails, that offers the best natural match for most dishes. Craft beers especially, and those from countries like Belgium, where beer and food culture has long thrived, can provide a wide range of flavors and styles to work with, especially when pairing with highly acidic or pungent dishes.
Strong-flavored beers, like stouts or highly hopped brews, pair well with highly seasoned dishes, like rich stews, while lighter flavored, crisp and tangy brews go better with lighter fare. Asian dishes are especially well suited to a broad range of beers, from light pilsners to hoppy India pale ales and wheat beers. Balance is essential to consider when suggesting pairings. Crisp brews with moderate to low bitterness are great for delicate dishes, vegetables and salads.
It's a no-brainer, of course, to suggest beers with spicy barbecue dishes or pizza, but the reasons are not always clear. The high acids in tomato-based foods are perfect for the palate cleansing qualities of even the lightest flavored mass-market American brews. Raw or steamed shellfish also are easy beer suggestions, though the classic oyster and Guinness stout pairing has never really caught on in the U.S.
And while ports have long been the favored selection for dessert pairings, fruit beers, whether peach, cherry or raspberry flavored classics from Belgium or the more modern American craft selections that include pumpkin, blueberry, apricot and spices, are fantastic when paired with nearly all desserts.
The bottom line is that sales staffers should apply what they learn from getting to know the seven flavor influences for wine and food matching and then transfer that data to wine, spirits and beer. Why? Because it always comes back to sweet, sour, bitter, salty, spicy, density and intensity.
F. Paul Pacult is the world's only journalist to concurrently be a life member of Scotland's exclusive Keepers of the Quaich whisky society, a life member of France's Company of Musketeers d'Armagnac, and a life member of Kentucky's Bourbon Hall of Fame. He is the editor of F. Paul Pacult's Spirit Journal, the author of A Double Scotch (John Wiley, 2005), the monthly wine/spirits columnist for Delta Sky, and a special projects editor to the New York Times. His web site is www.spiritjournal.com.
Food Types with Still, Sparking & Fortified White Wines Cuisine/Food Type Light/Dry Medium/Off Dry Americas/Barbecue Riesling & Gewurztraminer Americas/Mexican spicy Sauvignon Blanc Riesling Americas/Southwest Sauvignon Blanc Riesling, Chenin spicy Blanc Asian/Chinese spicy Sauvignon Blanc Muscat, Riesling, Gewurztraminer Asian/Indian spicy Galestro Chenin Blanc Asian/Japanese sushi Muscadet, Sauvignon Tocai Blanc Asian/Korean spicy Muscadet Gewurztraminer Asian/Polynesian Sauvignon Blanc Riesling Asian/Thai spicy Trebbiano Muscat, Riesling Asian/Vietnamese spicy Sauvignon Blanc Tocai, Chenin Blanc Cheese/blue Cheese/brie, camembert Cheese/cheddar Cheese/swiss, Sauvignon Blanc Chenin Blanc gruyere, edam Dessert/ Muscat, Tocai chocolate mousse Dessert/cream, dairy Riesling Dessert/creme brulee Muscat Dessert/fruit, nuts Riesling Fish/Caviar Fish/light sauce Muscadet, Galestro, Chenin Blanc, Sauvignon Blanc Albarino Fish/heavy sauce Tocai Fish/lobster Fish/prawns/shrimp Sauvignon Blanc Chenin Blanc Fish/oysters, mussels Galestro, Muscadet Chenin Blanc Fish/salmon, tuna Sauvignon Blanc Chenin Blanc Fish/scallops Galestro, Trebbiano Tocai Fish/trout, bass Sauvignon Blanc Albarino Fowl/chicken breast Sauvignon Blanc Sylvaner, Riesling Fowl/duck, goose Gewurztraminer Fowl/fried chicken Sauvignon Blanc, Riesling Trebbiano/ Fowl/game hens Chenin Blanc Fowl/roast turkey Sauvignon Blanc Chenin Blanc Fowl/spicy wings Gewurztraminer Pasta/tomato sauce Pasta/cream sauce Pasta/olive oil Sauvignon Blanc Chenin Blanc Picnic/deli sandwiches Galestro Riesling Meat/buffalo steak Meat/filet mignon, rib eye Meat/hamburger, loaf Meat/hanger, flank Meat/lamb chop Meat/pork roast, chops Chenin Blanc Meat/pork ham, cured Trebbiano Muscat Meat/rabbit Gewurztraminer Meat/stews, cassoulet Meat/veal Sauvignon Blanc Riesling, Moscato Meat/venison Middle Eastern Riesling Pate/Foie gras Chenin Blanc Soup/broth-based Fino Sherry Soup/cream-based Amontillado Sherry Vegetables Sauvignon Blanc Vegetarian/salads Trebbiano, Galestro Cuisine/Food Type Full/Dry Full/Sweet Sparkling Americas/Barbecue Chardonnay Rose Americas/Mexican spicy Americas/Southwest spicy Asian/Chinese spicy Pinot Gris, Blanc de Blancs Chardonnay Asian/Indian spicy Asian/Japanese sushi Chardonnay Brut Asian/Korean spicy Semillon Asian/Polynesian Viognier Blanc de Noirs Asian/Thai spicy Chardonnay Rose Asian/Vietnamese spicy Pinot Gris Cheese/blue Chardonnay, Sauvignon Viognier Blanc Cheese/brie, camembert Viognier Riesling Cheese/cheddar Chardonnay Cheese/swiss, Chardonnay Extra Dry gruyere, edam Dessert/ Sauvignon Demi-Sec chocolate mousse Blanc, Semillon, Riesling Dessert/cream, dairy Chenin Blanc Demi-Sec Dessert/creme brulee Pinot Gris Doux Dessert/fruit, nuts Sauvignon Sec Blanc, Semillon Fish/Caviar Blanc de Blancs Fish/light sauce Chardonnay Blanc de Blancs Fish/heavy sauce Pinot Gris, Rose Chardonnay Fish/lobster Chardonnay, Brut, Extra Dry Semillon Fish/prawns/shrimp Semillon Brut, Extra Dry Fish/oysters, mussels Blanc de Noirs Fish/salmon, tuna Chardonnay Natural Fish/scallops Extra Brut Fish/trout, bass Chardonnay Brut Fowl/chicken breast Pinot Blanc, Blanc de Blancs Chardonnay Fowl/duck, goose Chardonnay Rose Fowl/fried chicken Pinot Gris Extra Dry Fowl/game hens Viognier Blanc de Noirs Fowl/roast turkey Chardonnay, Rose, Blanc Viognier de Noirs Fowl/spicy wings Pinot Blanc Extra Dry Pasta/tomato sauce Rose Pasta/cream sauce Chardonnay Brut Pasta/olive oil Pinot Gris Blanc de Blancs Picnic/deli sandwiches Semillon Rose Meat/buffalo steak Chardonnay Rose Meat/filet mignon, Semillon, Rose, Blanc rib eye Viognier de Noirs Meat/hamburger, loaf Semillon Brut Meat/hanger, flank Chardonnay, Blanc de Noirs Semillon Meat/lamb chop Viognier Rose Meat/pork roast, chops Viognier Blanc de Noirs Meat/pork ham, cured Pinot Blanc Extra Dry, Demi-Sec Meat/rabbit Rose Meat/stews, cassoulet Chardonnay Rose Meat/veal Pinot Gris Blanc de Noirs Meat/venison Viognier Rose Middle Eastern Extra Dry Pate/Foie gras Semillon Sauvignon Blanc de Noirs Blanc Soup/broth-based Brut Soup/cream-based Brut Vegetables Blanc de Blancs Vegetarian/salads Blanc de Blancs Food Types with Still & Fortified Rose & Red Wines Cuisine/Food Type Rose Medium/Off Dry Americas/Barbecue Grenache/Cinsault Dolcetto, Sangiovese, Tempranillo Americas/Mexican spicy Grenache Americas/Southwest Tempranillo spicy Asian/Chinese spicy Gamay, Barbera Asian/Indian spicy Asian/Japanese sushi Grenache Asian/Korean spicy Gamay Asian/Polynesian Merlot Tempranillo Asian/Thai spicy Zinfandel Gamay, Barbera Asian/Vietnamese spicy Zinfandel Gamay Cheese/blue Cheese/brie, camembert Barbera Cheese/cheddar Tempranillo, Sangiovese Cheese/swiss, Grenache Sangiovese, Tempranillo gruyere, edam Dessert/ chocolate mousse Dessert/cream, dairy Dessert/creme brulee Dessert/fruit, nuts Fish/light sauce Gamay Fish/heavy sauce Gamay, Sangiovese Fish/lobster Fish/prawns/shrimp Fish/oysters, mussel Fish/salmon, tuna Fish/scallops Fish/trout, bass Merlot Barbera, Sangiovese, Grenache Fowl/chicken breast Merlot Gamay, Tempranillo Fowl/duck, goose Merlot Tempranillo, Sangiovese, Barbera Fowl/fried chicken Zinfandel Gamay, Barbera Fowl/game hens Zinfandel Dolcetto, Gamay Fowl/roast turkey Merlot Tempranillo, Sangiovese Fowl/spicy wings Zinfandel Barbera, Grenache Pasta/tomato sauce Sangiovese, Barbera Pasta/cream sauce Grenache/Cinsault Sangiovese, Gamay Pasta/olive oil Sangiovese Picnic/deli sandwiches Grenache, Zinfandel Gamay, Dolcetto, Grenache Meat/buffalo steak Tempranillo, Barbera Meat/filet mignon, Tempranillo, Sangiovese rib eye Meat/hamburger, loaf Zinfandel Dolcetto, Gamay Meat/hanger, flank Sangiovese, Barbera Meat/Iamb chop Tempranillo, Barbera Meat/pork roast, chops Grenache/Cinsault Tempranillo, Gamay Meat/pork ham, cured Merlot Gamay, Dolcetto, Grenache Meat/rabbit Merlot Barbera, Sangiovese Meat/stews, cassoulet Grenache/Cinsault Barbera, Tempranillo Meat/veal Grenache Sangiovese, Tempranillo Meat/venison Barbera, Tempranillo Middle Eastern Grenache Pate/Foie gras Gamay, Dolcetto Soup/broth-based Merlot Gamay, Grenache Soup/cream-based Zinfandel Gamay Vegetables Vegetarian/salads Cuisine/Food Type Light/Medium Dry Americas/Barbecue Zinfandel, Syrah, Nebbiolo Americas/Mexican spicy Americas/Southwest spicy Asian/Chinese spicy Zinfandel Asian/Indian spicy Asian/Japanese sushi Asian/Korean spicy Syrah Asian/Polynesian Zinfandel Asian/Thai spicy Zinfandel Asian/Vietnamese spicy Syrah Cheese/blue Cabernet Sauvignon, Syrah, Nebbiola Cheese/brie, camembert Pinot Noir Cheese/cheddar Cabernet Sauvignon, Merlot Cheese/swiss, Pinot Noir gruyere, edam Dessert/ Tawny Port, Pedro Ximenez Sherry, chocolate mousse East India Sherry Dessert/cream, dairy Cream Sherry Dessert/creme brulee Cream Sherry, Ruby Port Dessert/fruit, nuts Tawny Port Fish/light sauce Fish/heavy sauce Fish/lobster Fish/prawns/shrimp Fish/oysters, mussel Fish/salmon, tuna Fish/scallops Fish/trout, bass Fowl/chicken breast Pinot Noir, Merlot Fowl/duck, goose Pinot Noir, Nebbiolo Fowl/fried chicken Zinfandel Fowl/game hens Syrah, Zinfandel, Malbec Fowl/roast turkey Pinot Noir, Merlot, Zinfandel Fowl/spicy wings Zinfandel Pasta/tomato sauce Merlot, Cabernet Sauvignon, Syrah, Nebbiolo. Malbec Pasta/cream sauce Nebbiolo, Syrah, Malbec Pasta/olive oil Nebbiolo, Merlot Picnic/deli sandwiches Zinfandel, Merlot Meat/buffalo steak Cabernet Sauvignon, Syrah, Merlot Meat/filet mignon, Cabernet Sauvignon, Pinot Noir, rib eye Merlot Meat/hamburger, loaf Merlot, Pinot Noir, Syrah Meat/hanger, flank Syrah, Nebbiolo, Merlot Meat/Iamb chop Cabernet Sauvignon, Syrah, Malbec Meat/pork roast, chops Pinot Noir, Merlot Meat/pork ham, cured Pinot Noir, Zinfandel Meat/rabbit Pinot Noir, Syrah Meat/stews, cassoulet Pinot Noir, Zinfandel, Malbec Meat/veal Pinot Noir Meat/venison Merlot, Syrah Middle Eastern Pate/Foie gras Cabernet Franc Soup/broth-based Soup/cream-based Vegetables Vegetarian/salads Food Types with Spirits Cuisine/Food Type White Spirits Brandy Whiskey Liqueur Americas/Mexican Tequila Asian/spicy Cognac Scotch Cheese/blue Armagnac Scotch Cheese/brie, Armagnac Scotch camembert Cheese/cheddar Cognac Bourbon Cheese/swiss, Calvados Irish gruyere, edam Dessert/chocolate Cognac Bourbon Cream-Based mousse Dessert/cream, dairy Cognac Scotch Coffee-Based Dessert/fruit, nuts Calvados Irish Fruit-Based Fish/caviar Vodka Fish/smoked salmon Tequila Scotch Fowl/chicken breast Calvados Irish Fowl/duck, goose Cognac Bourbon Fowl/game hens Armagnac Scotch Fowl/roast turkey Calvados Bourbon Picnic/deli Grappa Irish sandwiches Meat/filet mignon, Scotch rib eye Meat/Iamb chop Calvados Scotch Meat/stews, Armagnac Scotch cassoulet Meat/venison Armagnac Scotch Pate/Foie gras Armagnac Scotch Soup/broth-based Calvados Irish Sony/cream-based Scotch Food Types with Beer Cuisine/Food Type Lager Ale Americas/Barbecue Pale Ale, Smoked Porter Americas/Mexican spicy Pilsner Americas/Southwest spicy Pilsner Asian/Japanese sushi Vienna Asian/spicy Pilsner, Vienna Cheese/blue Dubbel Abbey Ale Cheese/brie, camembert Abbey Ale Cheese/cheddar India Pale Ale Cheese/swiss, gruyere, edam Abbey Ale Dessert/chocolate mousse Chocolate Stout Dessert/cream, dairy Imperial Stout Dessert/fruit, nuts Oatmeal Stout Fish/smoked salmon Pilsner Smoked Porter Fowl/chicken breast Marzen/Oktoberfest Fowl/duck, goose Marzen/Oktoberfest Nut Brown Ale Fowl/game hens Marzen/Oktoberfest Fowl/roast turkey Marzen/Oktoberfest Picnic/deli sandwiches Munich Dark Lager Pizza/pasta Vienna, Pilsner Pale Ale Meat/beef steak India Pale Ale Meat/beef hamburger Pale Ale Meat/Iamb chop Biere de Garde Meat/pork roast, chops Red Ale Meat/sausages Dark Lager Meat/smoked, cured Double Bock/Doppelbock Porter Meat/stews, cassoulet Double Bock/Doppelbock Meat/venison Double Bock/Doppelbock Red Ale Soup/Cream-based Cuisine/Food Type Specialty Americas/Barbecue Americas/Mexican spicy Americas/Southwest spicy Asian/Japanese sushi Asian/spicy Cheese/blue Cherry Lambic Cheese/brie, camembert Cheese/cheddar Cheese/swiss, gruyere, edam Dessert/chocolate mousse Dessert/cream, dairy Dessert/fruit, nuts Cherry Lambic, Raspberry Wheat Fish/smoked salmon Fowl/chicken breast Fowl/duck, goose Fowl/game hens Fowl/roast turkey Picnic/deli sandwiches Pizza/pasta Meat/beef steak Meat/beef hamburger Meat/Iamb chop Meat/pork roast, chops Peach Lambic Meat/sausages Rauchbier Meat/smoked, cured Meat/stews, cassoulet Meat/venison Soup/Cream-based Gueuze-Lambic
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|Author:||Pacult, F. Paul|
|Article Type:||Cover story|
|Date:||Nov 1, 2006|
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