 |
Classic Tex-Mex goes great with Zinfandel. |
Everyday Wine for Everyday Food
Three wines to keep on hand for casual dinners and surprise visits
Whether you’re serving chicken and rice at the table or pizza slices on the sofa, every meal deserves a good glass of wine. We searched out three wines that work well with almost anything – from Thai takeout to sea bass with lemon beurre blanc sauce. The big three: Sauvignon Blanc, Pinot Noir, and Zinfandel. Keep your wine rack stocked with these, and enjoy.
SUNDAY
Steak, potatoes, and sauteed spinach
Pair with: Zinfandel
A thick, juicy steak needs a robust wine that will not be overshadowed by the hearty flavor of red meat. Zinfandel is tannic enough to handle the task. You’ll love the spicy characters of the wine after a bite of your rib-eye. When it comes to sauces, sugary marinades – such as barbeque sauce – will affect the flavor of the wine. If you’re planning to use a sweet sauce, select a lighter-style Zinfandel that is less tannic and more fruit-forward.
|
MONDAY
Soup and salad
Pair with: Sauvignon Blanc or Pinot Noir
If it’s New England clam chowder, for example, select a crisp Sauvignon Blanc with lemon and lime characteristics. It also goes wonderfully with a simple salad of greens, nuts, and dried cranberries. But if you’re heating up a bowl of vegetable beef, try a Pinot Noir. You’ll find that Burgundy wines have slightly more body than many New World varieties and can be served with rich soups such as beef stew.
TUESDAY
Grilled chicken, rice, and asparagus
Pair with: Pinot Noir
Grilled or roasted chicken, soaked in fruity glazes, topped with herbs, or drizzled with creamy sauces, will be well served by a Pinot Noir. The concentrated fruit helps to coax out the sweet flavors of the succulent chicken. Pinot Noirs are often identified by the subtle hint of tea leaves in the nose as well as on the palate, which complements herbs such as rosemary and thyme. Try making your marinade or sauce with a splash from your glass; the synergy will not go unnoticed.
WEDNESDAY
Burger and green salad
Pair with: Zinfandel
A homemade burger, with special touches like grilled onions and spices folded into the ground meat, is enhanced by a hearty California Zinfandel. Throw some sauteed mushrooms on top to bring out a full range of the wine’s flavors. To ensure the Zinfandel doesn’t fight sweet undertones in the salad dressing, choose one with a balsamic base instead of sweet dressings like honey mustard.
THURSDAY
Anything Tex-Mex
Pair with: Sauvignon Blanc or Zinfandel
When pairing wine with Mexican-inspired dishes, follow this simple rule: If you’re serving Tex-Mex, loaded with heavy sauces and spices, a big, hearty red won’t get lost underneath the flavors. Zinfandel is versatile enough to handle the jalapeno but still fruity enough to complement the cheese and sour cream. However, if you’re serving Fresh-Mex, such as grilled veggies and fish tacos, choose a Sauvignon Blanc. It’s light and fresh – just like the meal.
FRIDAY
Pizza/pasta
Pair with: Zinfandel
The peppery characteristics of a good Zinfandel are a perfect match for tomato-based sauces and spicy pasta dishes. Pizza loaded with slices of pepperoni and chunks of sausage elongate the peppery finish. Pastas with tomatoes and vegetables help bring many of the fruit flavors to the front of the tongue.
 |
| Asian takeout draws on the herbal notes of Sauvignon Blanc. |
SATURDAY
Thai/Chinese takeout
Pair with: Sauvignon Blanc
Pad Thai spritzed with lime and sprinkled with red pepper flakes is pure heaven when paired with a citrusy Sauvignon Blanc. The zesty lime notes act as coolants for the heat from the pepper flakes and help cut the richness of the peanut sauce. Spring rolls stuffed with shrimp and sprigs of mint leaves pick up the subtle herbal notes and tinges of tropical fruit.
——————–
Three Varieties To Keep On Hand
Sauvignon Blanc
2003 Helderberg, Stellenbosch, South Africa ($9.99) Refreshing and light with ripe guava and herbal notes and a lingering lime finish. Easy to drink.
2002 Konrad & Conrad, Marlborough, New Zealand ($14.99) Its delicate floral nose doesn’t prepare you for the tart lemon and lime characteristics that dominate the palate. Light but balanced and well structured.
Pinot Noir
2002 Vero, Burgundy, France ($24.99) It’s fresh and fruity now but will age nicely as hints of smoke, earth, and anise are already evident. It has a delicate tannic structure, which allows it to stand up to a variety of savory foods.
2001 Sokol Blosser, Williamette Valley, Oregon ($29.99) A violet bouquet opens to reveal bright fruit, supple tannins, and a faint, spicy finish.
Zinfandel
2002 Chateau Souverain, Dry Creek Valley, California ($18) Hints of fresh-picked berry and brown spice combine to create a young, jammy wine with a light peppery finish.
2000 Sebastiani, Sonoma Valley, California ($22) A classic California Zinfandel packed with raspberry and spice, it’s balanced by robust tannins and a long, fruity finish.
