Food-friendly?

snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in news: snipped-for-privacy@mb-m03.aol.com:

I think what you've said makes a lot of sense, dale. Of course, I'm usually trying to achieve a match better than just "wine that will go with anything". But among whites a Gruner Veltliner or German Riesling would be right at the top of the list for food friendly. I also can't imagine taking any of the mentioned reds to such a dinner.

John

I agree. Though having good food-friendly wines in mind can come in handy. Potluck dinners, for instance (if our Europeans don't understand,a communal dinner where everyone brings a dish, with no or minimal coordination). Dale

Dale Williams Drop "damnspam" to reply

I agree with all your choices, Dale, but will add two more: Champagne and dry rosés. In general, what you want is a medium-to-full bodied wine with medium-to-high acidity and strong enough flavors not to be overwhelmed by strongly-flavored foods. I think that Burgundy is another very food-friendly wine, as it can be paired with many differet meats and vegetables -- and there are always those who'll drink it with salmon, even! ;-) One quibble: I'd go for a Permier Cru Chablis over a GC if I didn't know what food was being served (maybe more versatile, and certainly less dear).

Mark Lipton