Mood4Food - the complete guide to Southport, Ormskirk, Burscough and Formby


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What are the best wine and food combinations? Of course there is nothing written in stone about the type of wine that you should mix with food. The normal rule is red wine with dark meats or white wine with fish and white meats. Start with the drier wines first to give you an appetite, finishing with sweet wines. If you love red wine and chicken then order whatever you enjoy best!

WHITE WINES

Chardonnay:
Usually a medium to full-bodied, dry wine.

Food choice: Poultry and game birds, veal and pork, rabbit meat, fish and pasta preparations which feature cream and/or butter, mushrooms.

Sauvignon Blanc:
Medium to light-bodied and dry.

Food choice: First courses, seafood, ethnic dishes – pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese.

Chenin Blanc:
Light to medium-bodied, normally off-dry to semi-sweet.

Food choice: Braised Chicken, sushi and other Oriental dishes, poultry, pork.

Gewürztraminer:
Light to medium body, usually semi-sweet, occasionally off-dry.

Food choice: Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.

Riesling:
Light to medium bodied, semi-sweet to off-dry.

Food choice: Crabmeat, appetizers and finger foods, pork, salads.

Pinot Grigio:
Light to full bodied.

Food choice: Seafood, light pastas and cheese cracker combinations.

RED WINES

Cabernet Sauvignon:
Medium to full-bodied, tannic and dry.

Food choice: Beef, lamb, pork, duck, game meats, cheeses.

Merlot:
Medium to full-bodied, less tannic than Cabernet, dry.

Food choice: Beef, lamb, pork, duck, game meats, stews, pizza, heart pastas.

Zinfandel:
Medium to full-bodied (also made in a lighter style), dry.

Food choice: Hamburgers, beef, lamb, venison and game, hearty pastas, turkey, stews, pizza.

Pinot Noir:
Medium to light-bodied, dry, little tannin leaves silky texture.

Food choice: Lamb, duck, turkey, game birds, beef, rabbit, semi-soft cheeses.

SPECIALITY WINES

Pink Wines:
(Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs). Vary in colour and sweetness.

Food choice: Best with smoked foods, quiche, pork and ham, Mexican and Thai and be served with pretty much all foods.

Sparkling Wines & Champagnes:
Brut - Dry. Blanc de Noir: More fruity than brut, but still dry. Blanc de Blancs: More delicate than brut.

Food choice: Brut - Aperitifs and first courses, fruits and nuts. Fuller bodied variations

go well with any fish and chicken. Blanc de Noir - Aperitif, with lunch, desserts. Blanc de Blancs - Caviar. Good for any occasion.