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Poolside lunches and sunny-weather picnics. The unrivaled joys of summer always call for the flawless deliciousness of white meat and wine. Lighter meats and lighter wines are the epitome of refreshment on a hot, summer day. Sip the wine and taste the deliciousness of lightly flavoured white meat. The experience is unparalleled. If summer had a flavour, this would be it.
The rule of thumb of pairing white meat and wine is usually to only use a white wine with white meat. In addition, that rule of thumb usually works quite well. Most white meat, such as chicken, seafood, or fish, has a delicate flavour. This requires a lighter flavour often associated with the dry white wines. When making pairings for white meat and wine, the choice of a white will work.
However, there are no set rules. Some people prefer red wines to white wines. A lighter red wine would work with white meat also. A light Pinot Noir works well with roast chicken. When the white meat has a spicy sauce, the use of a red wine is a good choice. With a full body tomato sauce or something with cheese, Chianti makes a good match. The deeper flavours of the red wine pick up the robust flavours of the food. This means the rule of putting white meat and wine of white varieties is not hard and true. It is better to pair the flavour profiles of the seasonings than the meat in those cases.
The flavours of wine continue to grow more complex as wine making continues to evolve. This growing complexity of flavours makes the pairing of white meat and wine even more difficult. In addition, the growing love of international flavours is making the rules even harder to follow. The best way to make these pairings is to do it by tasting the wine and figuring out what flavour would go with it.
However, there are no set rules. Some people prefer red wines to white wines. A lighter red wine would work with white meat also. A light Pinot Noir works well with roast chicken. When the white meat has a spicy sauce, the use of a red wine is a good choice. With a full body tomato sauce or something with cheese, Chianti makes a good match. The deeper flavours of the red wine pick up the robust flavours of the food. This means the rule of putting white meat and wine of white varieties is not hard and true. It is better to pair the flavour profiles of the seasonings than the meat in those cases.
The flavours of wine continue to grow more complex as wine making continues to evolve. This growing complexity of flavours makes the pairing of white meat and wine even more difficult. In addition, the growing love of international flavours is making the rules even harder to follow. The best way to make these pairings is to do it by tasting the wine and figuring out what flavour would go with it.
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