Friday, April 18, 2014

How-To: Pair a Wine with Multiple Courses

A good way to save a bit of money at restaurants is to buy your wine by the bottle. The price is still marked up higher than if you bought the bottle at a wine store, but significantly less than if you bought as much wine by the glass. The downside with this approach is that its tough to find a wine that will pair well with multiple courses, including dishes for several people.There are a few things to keep in mind if you are going to try:

  • Plan ahead: If you are selecting wines by the glass, you have time to choose while you select your dinner options. But it's difficult to pick a bottle if you have no idea what your entree will be.
  • Keep the food similar: It's tough to find any wine that will pair with both fish and beef.
  • Ask for recommendations: The restaurant may have wines specially selected to be served with multiple courses.
  • Keep the wine flexible: Avoid wines that are too light, too big, or that have simple flavors that need specific foods to bring out their best points. Flexible wines like Pinot Noir, Merlot, Semi-Dry Riesling, or Pinot Grigio can help you with a range of food choices.
  • Find something everyone enjoys: You might have to bow to the pickiest drinker at your table. Some people are just certain they don't like a certain type of wine or always and only drink another type. That's OK. Maybe this time you acquiesce, but your next dinner out, you push the envelope a little.
What does this look like in reality? Tina often chooses a delicate starter and then a heavier entree, or, vegetables at first and then meat to finish. She'll often select a light Pinot Noir, or, when feeling gutsy, a very rich, buttery chardonnay. She finds both quite flexible for this sort of pairing.

No comments:

Post a Comment