Dry White Wine & Food Matching
Source of Recipe
Unknown
Recipe Introduction
Some information on white wines & food accompaniments.
List of Ingredients
Light Bodied Dry
Taste: Aromatic, fresh & fruity
Common Names: Riesling, Sauvignon Blanc, Colombard, Gewurztraminer
Grape Varieties: Frontignac, Riesling, Sauvignon Blanc, Traminer
Food Matches: Fetta & goat cheeses, fresh fruit, fruit salad, pork, general fish, oysters, octopus, general shellfish, chinese, marinara pasta, general pasta, vegetarian, saladRecipe
Medium Bodied Dry
Taste: Fruity, soft oak influence
Common Names: Verdelho, Classic Dry White, Chenin Blanc
Grape Varieties: Chardonnay, Colombard, Chenin Blanc, Sauvignon Blanc, Semillon
Food Matches: Soft cheese, fresh fruit, chicken, fish, octopus, shellfish, chinese, thai, malaysian, indian, spicy thai, spicy indian, marinara pizza, marinara pasta, general pasta, vegetarian, salad
Full Bodied Dry
Taste: Rich flavour, pronounced oak
Common Names: Chardonnay, Semillon
Grape Varieties: Chardonnay, Semillon
Food Matches: Hard cheese, pudding, game bird, fish, shellfish, thai, malaysian, chinese, indian, spicy thai, vegetarian pizza, marinara pizza, cheesy pastas, vegetarian
___________________________________________________________
Chardonnay: Exotically fruity, slighty sweet. Buttery golden, full bodied.
Chenin Blanc: Buttery golden, slighty sweet. Slighty bland, dry, balanced.
Colombard: Very light flavour. Tropical overtones.
Frontignac (Brown Muscat/Muscat Blanc): Distinctly grapey, rich flavour. Orange, spicy, musky tones.
Riesling: Strong aroma of citrus. Lighty body. Crisp, fresh, delicate.
Sauvignon Blanc: Aromatic, dry, pungent aroma. Crisp 'asparagus-like'.
Semillon: Light to full body, crisp aroma. Subtle, grassy overtones. Fresh.
Traminer: Aromatic, can taste grape. Touch of spice, sweet, exotic, full body.
|
|
member logon
