Could you suggest the best combination of different types of food with different red wines?
Merlot – is best with game (venison that kind of thing), lamb and similar. Chianti – There are several kinds of Chianti as this is a region as against a wine, but again meats of most kinds that are served with a sauce. This being that the acidity in the wine will cut through the sauce and balance it out on the palate. Burgundy (Also labelled as Pinot Noir outside of Burgundy, Pinot Nero in Italy) – Again meats with sauces. Cabernet Sauvignon – Depending on the monies paid for it this is suited to Lamb and Beef. Grenache – Because of the spirit notes in it (normally 14% alcohol) try it with curries that have a tomato and onion base in their sauces. Even someting like a Makhni the alcoholic notes would cut through the cream of the dish. Zinfandel – NOT the blush/ pink/ white varieties, but the full on red goes superbly with a medium rare steak Beaujolais – Best served with a slight chill to it (the French call it “Chambre”) try with something like Chicken Chaussuer or Coq au Vin. There a
