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


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


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


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


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



White Wines

Chardonnay
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


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


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



Champagne
Appetizers, fish, lobster, desserts



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

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