Food with Wine

Regarding the pairing of wine with food, always enjoy the wine you like the most. Some wines enhance the flavors of specific foods more than others.

MEAT/POULTRY GAME e.g. PHEASANT, BOAR, RABBIT, QUAIL, DUCK. MEATS-RED e.g. BEEF, LAMB. POULTRY-WHITEMEAT e.g. CHICKEN, TURKEY, VEAL, PORK.

FISH/VARIOUS FISH e.g. ANCHOVY, BASS, COD, CRAB, HERRING, LOBSTER, MACKEREL, PRAWNS, SALMON, SCALLOPS, SOLE. SALADS e.g. CEASER, CHEF, COBB, CRAB, LUNCHEON. SHELLFISH e.g. CLAMS, MUSSELS, OYSTERS. SPICY FOODS e.g. INDIAN CURRY, THAI, CAJUN.

CHEESE/PUDDINGS DESSERTS e.g. CRÈME BRULEE, CHOCLATE, CAKES, RICE PUDDING, FRUIT DESSERTS, TARTS, MOUSSE, ICE CREAM. MILD CHEESE e.g. BRIE, CAMEMBERT, GOATS CHEESE. STRONG CHEESE e.g. CHEDDAR, EMMENTAL, GOUDA, PARMESAN.