Fine wines

The secret to fine wine and hosting a successful dinner party or social event, is making sure you get the right bottle to go with the food you are serving your guests. To achieve the right ambience, you will need to know the difference between a chablis and a zinfandel and between a merlot and a chardonnay.

Read Zeebraspace cafelife fine wine pages and you will get wonderful ideas to ensure the success of your party.

So you want to throw a wine and dine party? Well have no fear because it isn’t that difficult, and just about anybody can easily put together a great party.

When matching your favorite wines with your beloved recipes, there are generally no major rules, however, there are hints and tips, even “famous” matches, but ultimately the best match is what pleases your palate. It is truly personal preference, but here are some hints to help you determine what might be palate pleasing for you personally.

Flavor First let’s consider flavor. You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas. As you begin to pair wines with foods, keep in mind that the flavors of the foods can both contradict and compliment wine selections, and both can be good. For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness with some of its sweetness, or when paired with a rich dessert like cheesecake the sweetness of the wine would likely mellow in flavor due to the overriding influence of the cheesecake.

Heavy vs. Light Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, most people seem to prefer heartier foods paired with fuller-bodied red wines and lighter fare to be complimented by more delicate white wines. Again, these are preference generalizations, a place to start and then experiment with your own combinations. Some tend to find it easier to remember red wines with red meats and white wines enhance white meats.

Other Considerations Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic foods, like a Greek salad or lemon-based sauce work well with wines that share an acidic undertone (Pinot Grigio for example). While foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to compliment (for example an off-dry Riesling).

Whatever match you make with foods and wines, enjoy the adventure, and don’t get too caught up in the regulations. Make a note of pairings you’ve enjoyed for future reference and keep mixing and matching.

You now need to decide what kind of wine you would like to serve. If you are looking for a more formal party, a white might be served. White wines are very elegant and make a bold statement when paired with food.

For instance if you decide on a white wine, let's say Pinot Grigio, a shrimp pasta in a alfredo sauce would compliment the blend wonderfully. Although if your party is more casual and laid back kind of party you mite want to consider a red one.

Say you are choosing to serve a spicy rice and sausage Cajun mix at this party, a nice red Zinfandel would compliment the spicy Cajun food perfectly. Another important thing to remember is to realize that one wine does not compliment one food, they both equally compliment one another and you may find a different combination to be more pleasing to your palette. One quick tip is to add a little something extra to your party put some music on and just watch the fun begin.