Need advice/help

] Hi! ] Can anyone tell me what wines are recomended with what kind of food ....or ] give me a link ....i just want to now if someone comes to dinner what wine ] do I serve him. ] And sorry if my english isnt that good ]

Hello Daniel,

Your english looks just fine to me. I sympathize, but don't worry. :)

If you have a specific menu you are trying to match, people here are always willing to lend a hand. So I suggest you post your menu, and we will offer some suggestions. It helps to know what sort of wines you have available to you, of course.

There are several cookbooks that offer primers on matching food and wine. Online, just google "food wine match" and you'll have lots of reading.

I have found Berry Bros generally have much good information, I note they turned up on the first page of hits.

HTH,

-E

I use the wine guide at Telluride Restaurant (Stamford CT) as an excellent starting point.

==Pinot Noir

It is by far the lightest red varietal. An unpredictable grape with varying results. The cooler the climate the better the wine. Carneros all the way. Although Oregon comes up in a tight second. It is often said that it is a white wine masquerading as a white. When it is good, it is very, very good. It is sensual, elegant and graceful. It is a wine that can truly age well. It is extremely compatible with food.

Tasting Notes:

Silky, smooth, light, berry, mellow, delicate, truffles, toasty, earthy, low tannins, currant, dried cherry, cola, violet, rose, tea, earth, wet leaves, barnyard, lavender

Food Friendly:

Salmon, tuna, mustard, beets, Brie cheese, roast beef, duck, carrots, butter sauces, some beef, quail, risotto, lentils, lamb, chicken, rabbit, game, salads, eggplant, beets

Food Foes:

Pasta, blue cheese, sushi, curry, cream sauces, soy, heavy foods. == and I've found them to be very good advice.

Jose

First, your English worked just fine for me. However, I am from Mississippi, USA, where English is a "second language!"

Next, rather than list thousands of possible pairings, as Emery Davis stated, give us a menu, and also let us know where you are located, so we don't suggest a ton of wines that might not be readily available in, say Croatia.

There are a few "can't miss" pairings, but, for the most part, it depends on the exact menu, i.e. sauces, seasonings, etc.

Last, there are few, if any, hard-n-fast rules for food/wine pairings. Most of us get surprised with something that works, when we thought it wouldn't, or just the opposite, dies, when we thought we had a perfect match.

I will usually do a new menu for tasting/pairing, then hit the cellar and see how close I am. In a few instances, it has taken several days to get perfect matches, then I have to make sure that I have enough of wine X to satisfy my guests.

Again, let us know what you are thinking of, the preperations, the sauces, the spices, then we can help to some degree. Also, take what any/all of us say, with a "grain of salt." This caveat is based on YOUR personal taste. I may say a Cote Rotie, and you hate Syrah. That is how simple it really is.

Hunt

Ok plan to cook a meal thats called "pasticada" i i dont know how to translate it :)) it is a slow simmerd beef

Next time we plan to make lasagnias ..so tell me for that too :))

And ppl thanks in advance ...leally ...and the links you told me are helpfull

There are many websites with advice. Google comes up with these...