Actually this thread is about wine, not 80's pop music.
I went to Napa last Saturday, and had a blast at the wine tastings. Now that I have a few bottles at home, I am not sure what food to pair the wine with. Someone recommened the minimalist cookbook, because he makes wine recommendations with all the recipes, but I did not like very many.

So... do you have any books or personal experiences with this? General wine recommednations are cool too. I am now a big fan of Delicato wines. I have not found any in Texas, but ya'll on the coast should be able to.

The old standby is red meat with red, white meat with white. This doesn't work for vegetarians or people who otherwise don't base their meals on meat, so it can be generally summed up as red wine for stronger flavors, white wine for lighter flavors.

One thing you can try is noting the overtones/ undertones of the wine ("fruity" "peppery" "smoky" etc) and pairing it up with similar-tasting foods. Also, avoid eating vinegary foods with wine -- it's like bringing the black sheep to a family dinner.

Isn't there an oenologist or wine shop employee around here? I remember reading a post by an expert.

Hey - Delicato Merlot is "our" house wine. We used to buy it by the case!

It's true that there's more than just the color. Spiciness of food, greasiness, etc. I think there are some really good websites out there (and am hoping someone recommends one).

(I think the Riesling might go with vinegary foods - or sparkling wine. Because in Eastern NC you have to know how to pair your barbecue!)

And there are some reds that are spicer (zinfandel) or lighter (some pinot noirs, chianti), and some whites are more full-bodied (big oak-y chardonnays). The main thing is that both the wine and the food will taste better if the optimum pairing is made.

I know that Gewurtztraminer goes nicely with chicken curry!

And Delicato Merlot goes with nearly everything!

I don't think I'm the expert s.rock is looking for, but my boyfriend has been in the wine business for more than ten years, and I've picked up a lot from him. Every wine expert/producer I've had any level of respect for has told me the same thing: "Drink what you like."

We break wine rules like crazy in our house. Red with fish, white with steak, sparkling with spicy foods. There's a whole lot of trial and error involved, and, yes, occasionally we kick ourselves and say "Crap, we really shouldn't have paired that Grenache with turnip soup." But that's happened less and less, and we've come up with some amazing and unlikely combinations (champagne and pad thai, for instance).

I think wine is all about instinct and experience. I say screw the experts (especially Parker), and just jump into it headfirst.

ETA: On the subject of general wine recommendations, Isabel Vinyards, from Malborough New Zealand, rocks my socks. I'm addicted to their Sauv Blanc. On the red front, Chehalem makes a pretty tasty Pinot Noir.

adrock I want to hunt you down and kick you in the shins for getting that song stuck in my head...okay, violent spasm over...have a good day.

Sorry Cackalackie, but I must correct you immediately: NEVER EVER drink wine with vinegary food!!! it will kill the taste. And don't drink wine with artichokes: they have a substance that makes wine taste super weird.

For wine and food associations *whips out her collection of "cuisine et vins de France" magazines*
Potatoes with melted reblochon or raclette cheese go well with a dry white wine. (by the way, NEVER drink water when eating a cheese fondue: it will haredn the cheese in your stomach and make it much much harder to digest. Always drink wine (white of course), or plan in advance and drink a lot of water a little while before eating the fondue if you don't drink alcohol).

Fresh goat cheese pairs really well with a light red, but an old dry smelly (and sooo good!) goat cheese goes suprisingly well with a fruity white wine.

Venison stews will need a more robust red wine.

Grilled sardines go really well with a rosé wine from Provence (but make sure it's a good quality one because if not, they can give you the worst headaches ever)

Any kinda meidterranean dish will go really well with rosé (ratatouille, couscous, niçoise salad, things with squash and parmesan cheese etc...)

But a bean stew (with or without ham or meat) such as cassoulet goes really well with a robust but not too woody red.

Light seafood or fish dishes goes very nicely with a dry bubbly wine.

Foie gras is divine with a very sweet white wine, like a Sauternes.

Grilled tuna must be the only fish that can be paired with red wine, just make sure it's a light fruity one.

Green vegetables (asparagus, spinach, leeks) go very well with white wine.

Cremini and porcini mushrooms when grilled or sauteed with garlic go well with red, and are delish with white if creamed.

Strawberries and rosé wine are surprisingly good.

Hope it helps! if I think of more things I'll tell you, don't worry. After all, it would be such a shame for 'the self proclaimed token French girl' not to be able to comment on a wine thread...

*off to smoke a cigarette while eating some unpasteurized cheese and fresh baguette, and getting drunk on super wine, stylishly clad in a striped t shirt with a beret on my head, to the sound of a distant accordeon*

My husband & I don't eat much meat, but I love red wine. It goes great with Italian food, so I often pair it up with a hearty spaghetti sauce or spinich lasagna. Mmm . . .

*steph

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Now I really want some wine, but I don't have any at home. :-(

Gewurztraminer and Riesling definitely go with spicy food. Prosecco works too.

But I think the best drink with any kind of curry is a mango mimosa. Substitute mango juice for orange (and use a little bit less --more like a kir royale than a mimosa), mix with sparkling wine. Delicious.

ad ho: Can I give you another piece of advice? Don't make the same mistake I did when I was starting out: I used to hoard good wine, always saving it for "a special occasion." While it's definitely good to let some wines age, not always. I wasted a gorgeous red I bought in Paris because I was "saving it." By the time I decided it was okay to open it, it was past its prime.

Moral? Every day is a special occasion. Drink Krug with pizza, Latour with tacos --as long as you enjoy it, there's no wrong way to do it.

ETA: Sorry about the preachiness. I just feel that American wine culture often makes the appreciation of wine seem very intimidating. There's a certain level of wine snobbery and exclusivity in this country that you don't really see in the rest of the wine-drinking world. I hate that.

Thanks all! Now I need to find a good chicken Curry recipe for my Gur(many other letters) wine.

If you are near the Delicato winery cackalakie, I suggest Sweet Marie. It was made for their daughter's wedding and is only avail at winery. Good with green melon + procciutio.
(scampers off to comunal work printer so no one sees I'm printing glitter threads.)

"*off to smoke a cigarette while eating some unpasteurized cheese and fresh baguette, and getting drunk on super wine, stylishly clad in a striped t shirt with a beret on my head, to the sound of a distant accordeon* "

and Gur(many other letters)

hah! bravo.

do you mean "Gewurtztraminer"? ie the lovely and sweet alsatian white wine?