For many, wine is too fancy a drink to indulge in outside a serious party or when it is on the house.
With the festive season over and stocktaking done of all the corporate hampers that crisscrossed the city to many a desk, some families find themselves with a wine assortment in more than 10 bottles.
Well, they say a glass of wine a day keeps the doctor away, but a wrong glass of wine kills the experience altogether!
The same applies to combining the wrong foods with a good wine. For instance, with meat stews, red sweet wine usually does the trick for its dark fruits and very present tannins when taken with the mean; for those that cook, the same wine can still make a great ingredient while making beef stew.
On the other hand, spicy, acidic, salty or oil-based foods usually go well with sweet white wines; this type easily cuts through complex and salty dishes.
White wines are some of the hardest to pair because their delicate flavours are easily overwhelmed by any small food ingredient that does not work well with them.
If you decide to take the family out and all you will eat is roasted meat, you will need light or medium-bodied red wines; these are wines with slightly higher acidity.
Medium-bodied wines fall between full-bodied and light-bodied; wines are differentiated by their feel in the mouth. Full-bodied wines are big and powerful; light ones are delicate and lean.
According to Food & Wine, an acclaimed publication on food, California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops such as lamb chops with frizzled herbs. The firm tannins in these wines refresh the palate after each bite of meat.
For chicken, though, the preparation usually determines the type of wine; being a light meal, chicken dishes generally work well with white wines but there are many red wines that move with chicken stew and other steaks of poultry.
As the New Year kicks off, reach for your glass stem more and…..cheers!