white wine / red wine??HEY ... ARE THERE FOOD COPS OUT THERE???
excuse me ... i got over wrought ...
read wine reviews (stand around a book store and browse if you must) and
keep in mind what the reviewers are saying about the nose and taste of a
if a wine has "big nose of ripe plums and blackberries with a background of
blueberries and lemongrass", just think of how this would match with your
food. the reason white wines are paired with fish and fowl is that the clear
color doesn't turn the color of the protein. poach some bass in a nice merlot
and you end up with some sickly pinkish meat. you wouldn't want to eat it no matter HOW good it tastes!! poaching the same bass in a pinot grigio and the meat stays beautifully white.
red meat is red so red wine will not change the color of the meat. if you are
to believe the taste buds of COOKS ILLUSTRATED, white wine can successfully be used with red meat. the taste of the wine adds to the
background flavor, and the alcohol permits other ingredients (like tomatoes)
to release their flavors.
there is another reason white wine should be used instead of red wine in red
meat dishes. red wines are often heavily oaked (esp. california cabernets)
and the heavy oak sometimes makes you feel like you are chewing on wood.