Wine Knowledge: What wines pair well with these foods?

Chicken Parmigiana Dinner top sirloin grilled salmon stuffed manicotti spring seafood fettuccine fettuccine Kendal Jackson, _ Cavit chardonnay, pinot Grigio_ Mark West, _ Garganega Chardonnay, Pinot grigio_ La Pasqua Terre, Chardonnay_ Gancia, D 'Asti_ Muscat La Terre, White Zinfandel _ Avalon, Cabernet sauvignon_ Mount Tabor, Cabernet Franc Rose _ Tabor Hill Demi-sec Leelanau wineries _, Reisling semi dry_ La Terre, Cabernet Sauvign._ Leelanau, Select Reisling _ _ Napa Ridge Merlot Penfolds Rawsons Retreat, Merlot _ La Terre, Merlot_ Firesteed, _ Mark West Pinot Noir, Pinot Luiana Noir_, Stracalli _ Chianti Classico Chianti_ Vipra Rossa, Sangiovese / _ Mandra Rossa Nero D Avola_ Mandra Rossa Shiraz Merlot A selection of wines for each dish. This is a test of wine knowledge I have to study.

Ok many of these would work well with multiple choices. I'll put my choices in order, then one or two alternatives, because depending preparation of the pair would be different I will also give a detailed explanation for what I have chosen these … So prepare Chicken Parmigiana Italian why not stay in Italy? The Sangiovese Merlot / would be good, as long as there is enough tomato sauce base. For a more light you could also make a mark west pinot noir. The style of the new world is able to hold p to the sauce, but not the power of the chicken. And I think it's a wonderful purchase. Salmon dinner, what sauce? I smooth salmon would go with a Chardonnay or even pinot. Mark West Chardonnay is nice and not too much oak so it still has the ability to rejoice with the fat of fish, but still has some good acid so as not to appear too fat. But if your making salmon teriyaki like to go a different direction all together …. grilled top sirloin s-1 Cabernet SAUV. Lellanau … Is this referring to a winery in Michigan Lellanau ava? I'm not as familiar with the wines, but grilled meats are always a good Cab choice. Grease and smoke really soften the tannins of the wine, but also enhance the flavor of meats robust. second Nero d'Avola and Shiraz. Both wines are more daring, which can easily handle the loin weight and texture. Both have a very good spicy inkiness them that brings out the flavor of the meat. The shiraz, although the high alcohol (usually) when paired with grilled sirloin hotness has less noticeable due to the mixture of fat and protein with the wine. stuffed manicotti depends on what style? If it is north Italy is usually served in a white sauce with goat cheese over and cow's milk. Southern Italy would be a more heartier tomato sauce based. Northern-Garganega, Cavit Pinot Grigio. This wine comes from areas further north in Italy, including Trentino Alto Adige. This means that acid is colder climate, which is great to cut the fat while merrying based sauce of lemon or other basis of white sauce. South speciatly The Tuscan Chianti (or choice) pairs well with tomato-based sauces warm and cheese. It is considered a classic pair with grilled meats (my third choice for grilled pork), fettuccine, white sauce spring vegetables yum Garganega Pinot Grigio from Veneto would go great. A little warmer than the Cavit a little rounder would be a perfect complement for summer veggies and alfredo sauce style. Seafood fettuccine, the sauce? Alfredo de tomato? Lemon caper? I need more details about this, but again, either Pinot Grigio would be good to answer back if you need further assistance, or if you need Eve more wine related help you can always send me email at snowboarder_girl33@yahoo.com

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