Pairing wines with fish and seafood

wine with seafood

Pairing wines with fish and seafood

From the RayLen store, you cannot go wrong with Viognier. Viognier is like the little black dress. It’s simple and elegant and goes with nearly everything. When pairing a white wine with fish and seafood, your wine should be crisp and light. If you want to pair a red with fish or seafood, which is perfectly fine and acceptable, the wine should be light, with soft tannins, such as the Carolinius.

wine with meat

Pairing wines with Meats

When pairing wines with meats, consider the meats and their strengths. For example, turkey and pork are a more dense white meat, so serve a rich white wine that has a lot of character and body. The South Mountain’s Vineyard Chardonnay is a perfect complement. Chicken is much lighter, so it should be served with a white that is more fruit-forward and crisp on the finish, such as Pinot Grigio, Chardonnay, or Yadkin Gold.

With bigger meats, like steak, venison, lamb, or duck, you want to go big; you want to go bold so that the wine can stand up to such strong meats. Merlot is a good classic and goes with most meats but, for lamb, duck, and venison, Cabernet Franc, Category 5, and Eagle’s Select are a perfect union.

wine in the holidays

Wine tips for the holidays

Champagne, Champagne, Champagne! Because of its light body, Champagne or sparkling wine complements everything. It’s fun, it’s festive, and people tend to save it for special occasions. There is nothing more special than being with friends and family and celebrating good health and cheer. To avoid eye injury when popping the cork, remember to twist the bottle – not the cork – slowly.

Fortified wines – Pot, Sherry, Madeira, and Marsala – are very popular during the holidays. They should be sipped, not gulped and served in small quantities….not full glasses. If you are not a fan of fortified wines, Riesling is a great alternative.