Wednesday, November 22, 2006

What To Drink

If you were wondering what to serve with your turkey tomorrow, here are some guidelines.
I've put the poultry listings in bold white type to help you decide.

Red Wines

Cabernet Sauvignon
Dry • Medium to full bodied • Tannic
Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Merlot Dry • Full bodied
Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir
Dry • Light to medium bodied
Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Dry • Full bodied
Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Dry • Medium bodied
Italian food, Spicy stews, chili, lamb, Mexican food, pasta, pizza, strong cheese

Very • dry Medium to full bodied
Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Dry • Light bodied
Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese

White Wines

Dry - Very dry • Full bodied
Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc Dry • Light to medium bodied
Appetizers, salad, chicken, fish, seafood, shellfish, ham, Mexican food, strong cheeses, desserts

Pinot Gris/Grigio
Dry • Light to medium bodied • Crisp
Sandwiches, fish, lobster, pizza, veal, poultry, mild cheese

Semi-sweet to Dry • Light bodied
Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Semi-dry • Light to medium bodied
Poultry, fish, Thai food, BBQ, mild cheese

Appetizers, fish, lobster, desserts

Indian food, very spicy foods, sushi, sashimi, pizza


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