 The
excitement of Bordeaux is its range. There is a Bordeaux
for every meal and every occasion — whether you're
having an elegant dinner party or a quick snack. Bordeaux
wines accompany hamburgers, pizza, chow mein, chili-or the
finest seafoods and meats. You can even enjoy a crisp white
Bordeaux after a sporting event or have a pleasant glass
of red while watching a movie.
And since there are so many Bordeaux, in all different price
ranges, it's easy to choose the one that is right for you.
Because Bordeaux comes in so many styles, it can be perfectly
paired with every kind of meal: Italian, Chinese, Mexican,
Indian, Spanish, and of course French. You can enjoy Bordeaux
with a snack or a filet mignon, a hamburger or salmon. Try
a crisp white with a lunchtime caesar salad, a light red
with a Sunday brunch of omelettes and bacon, and a sampling
from the entire gamut for a cocktail party with canapés.
Here are a few helpful tips on matching any kind
of meal with Bordeaux wines.
*There is no rule that says which you have to chose first,
food or wine. If there is a rare wine you have been wanting
to try, have a dish that best complements it. If you already
chosen your entrée, then pick a wine to go with that.
*When sampling several wines during one meal, progress from
light to full-bodied.
*The rule red with meat, white with fish went out with the
1980s and leg warmers. Today's guideline is to serve lighter
wines with light dishes and fuller-bodied wines with hearty
dishes.
*With seafood, fish, and fowl, try light or medium-bodied
whites or medium-bodied reds.
*With meats such as beef and lamb, try any of the full-bodied
reds that Bordeaux is justly famous for: Médoc, Saint-Èmilion,
Côtes de Blaye, Côtes de Bourg, Haut-Médoc,
Listrac, Margaux, Moulis, Pauillac, Pessac-Léognan,
Pomerol, Saint-Estèphe, Saint-Julien and Graves.
*While sweet white wines aren't only for dessert (Sauternes
is excellent with foie gras or as an apéritif), they
do provide a sophisticated close to any meal.
*One of life's greatest pleasures is pairing fine cheeses
with fine wines (the French do this at the end of a meal).
A nice round red Bordeaux complements many popular cheeses
such as Brie and Camembert, but-surprise!-Sauternes goes
best with Roquefort blue cheeses and a dry, white Entre-deux-Mers
with goat cheese.
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