The national dishes of countries such as Georgia, France, Italy, Spain, and Portugal are usually accompanied by local wines.
– Ukrainian cuisine – white wines of Alsace, red wines of the Rhone Valley, red wines of the Veneto region, ordinary red varietal wines “Merlot”, “Cabernet Sauvignon” …;
– Chinese cuisine in general – “Riesling”, “Pinot Gris”, “Sauvignon Blanc”, “Gewürztraminer” …
– Chinese cuisine (dense, meaty dishes) – “Merlot”, “Shiraz” of the New World;
– Chinese cuisine (sweet and sour dishes) – Alsatian “Gewurztraminer”, Californian “Chardonnay”, Australian “Semillon”;
– Indian cuisine – “Sauvignon Blanc”, German “Riesling”, inexpensive “Chardonnay”, “Cabernet Sauvignon”, “Merlot”, “Shiraz” of the New World;
– Thai cuisine – semi-dry / semi-sweet wines “Riesling”, “Gewürztraminer”, “Pinot Gris”;
– Japanese cuisine (sushi) – sake, white wines of the Loire Valley and Alsace.
Aperitifs
The purpose of an aperitif is simply to whet your appetite, so strong or heavy wines should never be offered as an aperitif.
– dry, light, refreshing white wines are good;
– perfect aperitifs – champagne or sparkling wines, especially on festive occasions.
– dry sherry is perfect, but its high strength makes it suitable for serving canapés.
Wine with appetizers
– Many simple white and red wines are suitable for light snacks. Basically, these are dining and single varieties. For example: Sauvignon Blanc (Sauvignon Blanc); Chardonnay (Chardonnay); Pinot Grigio (Pinot Grigio); Viognier; Merlot (Merlot); Cabernet Sauvignon (Cabernet Sauvignon) …
– Caviar (black) Traditionally, vintage Champagne and the Blanc de Blancs version are better served. Corton-Charlemagne white wines; Chevalier-Montrachet (Chevalier-Montrachet). Prosecco Brut or Coffee Brut wines are also suitable …
– Fish paste – white dry Graves; Chablis; Riesling (Riesling) …
– Goose liver pâté – Sauternes, Barsac, Montbasignac;
– Chicken liver pâté – Vouvre moillem, Beaujolais, Italian Merlot and Cabernet Sauvignon, Montbasignac;
– Duck liver pâté – Champagne, Gewürztraminer, Sauternes, late harvest Riesling;
– duck pate – Chianti;
– Salad (without seasoning) – “Riesling”, “Sauvignon Blanc”, “Chardonnay” without aging in barrels;
– Salad with vinegar – wine with good acidity – German dry Riesling, Chablis,
– Salad with cream sauce – Pinot Blanc, Chablis;
– Salad with bacon – “Sauvignon Blanc”;
– Salads (from greens, with seafood, with white meat) – In this case, white, pink and light red wines with pronounced acidity are served. For example: Sancerre (Sancerre); Vouvray (Vouvray); Touraine Sauvignon (Touraine Sauvignon); Riesling; Bordeaux Blanc (Bordeaux Blanc); Entre-De-Mers (Entre-Deux-Mers) … Pinks are also suitable: Tavel (Tavel); Côtes de Provence (Cotes de Provence).
Wine and vegetables
– To vegetable assortment White dry Sauvignon Blanc (Sauvignon Blanc) Red dry Beaujolais (Beaujolais) …
– For vegetable stew Red dry Beaujolais-Villages (Beaujolais-Villages) …
– Red dry Beaujolais (Beaujolais) for cabbage; Morgon (Morgon) …
– White dry Cotes du Rhone (Cotes du Rhone) for cauliflower; Cotes du Luberon (Cotes du Luberon) …
– For sour stewed cabbage White dry Sylvaner (Sylvaner); Riesling; Tokay Pinot-Gris (Tokay Pinot-Gris) …
– White dry Touraine Sauvignon (Touraine Sauvignon) for artichoke; Muscadet de Sevres-et-Maine sur …
– Asparagus – “Sauvignon Blanc”;
– Asparagus with cream sauce – “Chardonnay” without aging in barrels.
Wines for fish and seafood
In fish dishes, the dominant taste is often the taste of the sauce. Dishes with cream sauce call for full-bodied white wines, while dishes with tomato sauce call for medium-bodied reds. The degree of processing of the fish and the quality of the ingredients of the dish should be taken into account – Muscadet white wines are suitable for oysters; Muscadet de Sevres-et-Maine sur lie (Muscadet de Sevres-et-Maine sur lie); Chablis; Graves; Entre-De-Mers (Entre-Deux-Mers).
– To Muscade mussels, Sauvignon Blanc, Petit Chablis;
– Champagne and the best white Burgundies from the Chardonnay variety, “Sauvignon Blanc”, “Chardonnay” from the New World will be appropriate for lobster and crabs;
– To langoustine Muscade, Soave, South African “Sauvignon”;
– Champagne and white Touraine Sauvignon (Touraine Sauvignon) for shrimp; Muscadet de Sevres-et-Maine (Muscadet de Sevres-et-Maine) …
– White dry Sauvignon Blanc (Sauvignon Blanc) for crayfish; Chardonnay (Chardonnay); Riesling; Cotes du Rhone (Cotes du Rhone) …
– Carp – “Sylvaner”;
– Flounder – white burgundy;
– Fresh tuna – Australian Chardonnay, Beaujolais, Argentinian Malbec, Pinot Noir;
– Heck – Pinot Blanc, Sauvignon Blanc, Soave;
– Halibut – Muskade, Chablis;
– Bream – Chablis or “Chardonnay” without aging in barrels;
– Boiled salmon – white Bordeaux, Chablis;
– Grilled salmon – Alsatian “Pinot Blanc”, white Bordeaux, dry “Riesling”, “chardonnay” without aging in barrels;
– Smoked salmon – dry Riesling, Sauvignon Blanc, Chablis;
– Fresh trout – “Pinot Blanc”, Chablis or “Chardonnay” without aging in barrels;
– Smoked trout – good white burgundy;
– Fresh cod – white Bordeaux, “Chardonnay” without aging in barrels;
– Cod in batter – Sauvignon Blanc or Chenin Blanc without aging in barrels;
– Herring – Muskade;
– Sea bass with cream sauce – white burgundy;
– Sea bass with tomato sauce – medium density red wines of Italy or southern France;
– Smoked eel – fresh white Burgundy, dry Sherry;
– White dry Graves for steamed and grilled fish; Anjou (Anjou); Riesling (Riesling) …
– For fried and baked river fish, white dry Graves; Chablis; Touraine Sauvignon (Touraine Sauvignon); Anjou (Anjou) …
– For fried and baked sea fish White dry Sancerre (Sancerre); Riesling; Mercy (Mersault); Côtes du Rhone (Cotes du Rhone); Condrieu (Condrieu); Hermitage (Hermitage) …
– For fish in red wine Graves red wine; Pessac-Leognan (Pessac-Leognan); Saint-Emilion (Saint-Emilion) …
– For smoked fish White dry Pouilly-Fume (Pouilly-Fume); Riesling; Gewurztraminer (Gewurztraminer) …
– For fish in sour cream White dry Riesling (Riesling); Tokay Pinot-Gris (Tokay Pinot-Gris) …
– For marinated fish (With citrus juice and aromatic herbs) White dry Chablis (Chablis); Bourgogne Chardonnay (Bourgogne Chardonnay) …
– For fish in butter sauce Champagne (Champagne) White dry Bourgogne Aligote (Bourgogne Aligote); Bourgogne Chardonnay; Côtes du Rhone (Cotes du Rhone); Touraine Sauvignon (Touraine Sauvignon); Sancerre (Sancerre); Vouvray (Vouvray); Muscadet de Sevres-et-Maine sur lie (Muscadet de Sevres-et-Maine sur lie) …