| Warm Weather Wines | | | | By: Tracy Anderson | << back  Page 2 of 2 |
Oysters on the half shell: Unoaked Chardonnay, Dry Chenin Blanc, Sauvignon Blanc
Most dry, crisp whites work great with the briny flavors of raw oysters
Fried shellfish (oysters, shrimp, clams): Medium Bodied Chardonnay
Frying adds another dimension to seafood, so a little oak aging on the wine helps balance the flavors
Steamed Clams or Mussels (white wine broth): Light Bodied Whites, such as Pinot Grigio or Sicilian varietals
A good rule of thumb: drink the same wine that you cook with if there’s wine in the dish
Lobster: Full Bodied Chardonnay, Rich White Blends
The richness of lobster is balanced by the richness of a complex white wine. Vanilla character from oak aging -- or even a touch of sweetness in the wine – is a match made in heaven with lobster
Corn on the Cob: Off-dry whites, such as Chenin Blanc or Riesling
The sweetness of the corn is brought out by the upfront fruit in the wine
Grilled Vegetables: Merlot, Syrah, Zinfandel
Grilling adds an earthy quality to vegetables that works really well with fuller style reds
Fresh Tomatoes, Mozzarella and Basil: Sangiovese, Montepulciano d’Abruzzo
Even a light vegetarian dish can pair very well with red wine – as long as it’s light bodied and has good acidity
Green Salad with Vinaigrette: Sauvignon Blanc
A crisp, citrusy wine will balance the acidity in a vinegar-based dressing
Fruit Salad: Sweeter wines, like an off-dry Riesling, Ice Wine, or Brachetto
Slightly sweet still or sparkling wine brings out the natural sweetness in the fruit
About the Author:
Tracy Anderson is co-owner of The Wine List, an award-winning, eclectic wine shop on Cape Cod. She credits their success to community involvement and the support of an enthusiastic local following.
Website URL: www.the-wine-list.com
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