Shell fish should almost always be paired with chilled white wine. In particular, dry, neutral, whites are especially complementary. So when serving lobster, oysters, or shrimp opt for Chablis, Chenin Blanc, or Muscadet. To switch it up a bit, a very dry rose can be served instead, preferably something originating from the Rhone Valley in France and not an overly-sweet California-produced American one.
shell fish and wine- Go Together Like a Horse and Carriage
Finding the right food and wine combination is daunting for some. Whether shellfish and wine, steak and wine, or dessert and wine, the choice can be hard. There are suggestions that many hold dear as hard and fast rules, but in reality the answer is not so black and white. The fact of the matter is that although in general red wines best compliment red meats and sauces and whites go best with seafood and white sauces, there are always exceptions. Consider shellfish and wine as an example. Shellfish is seafood so commonly would be paired with a white wine. A tomato based sauce over the shellfish causes issues with traditional rules seeing as red sauces are commonly paired with red wines. In this situation, a Sauvignon Blanc could be a good choice as it is a little more acidic than other whites, allowing it to work well with more pungent flavours that often overpower white wines. The shellfish and wine example really just shows that there is great variability among wines, even among red wines and white wines themselves. The rules are really just suggestions, but if someone does not particularly enjoy either reds or whites, this does not mean that wine cannot be enjoyed with certain dishes. Simply find a variety that works with the dish, whatever the colour, and go with the flow. The point is for the wine and food, whether shellfish and wine or some other combination, to complement each other. If that is accomplished, there is nothing else to worry about.
Finding the right food and wine combination is daunting for some. Whether shellfish and wine, steak and wine, or dessert and wine, the choice can be hard. There are suggestions that many hold dear as hard and fast rules, but in reality the answer is not so black and white. The fact of the matter is that although in general red wines best compliment red meats and sauces and whites go best with seafood and white sauces, there are always exceptions. Consider shellfish and wine as an example. Shellfish is seafood so commonly would be paired with a white wine. A tomato based sauce over the shellfish causes issues with traditional rules seeing as red sauces are commonly paired with red wines. In this situation, a Sauvignon Blanc could be a good choice as it is a little more acidic than other whites, allowing it to work well with more pungent flavours that often overpower white wines. The shellfish and wine example really just shows that there is great variability among wines, even among red wines and white wines themselves. The rules are really just suggestions, but if someone does not particularly enjoy either reds or whites, this does not mean that wine cannot be enjoyed with certain dishes. Simply find a variety that works with the dish, whatever the colour, and go with the flow. The point is for the wine and food, whether shellfish and wine or some other combination, to complement each other. If that is accomplished, there is nothing else to worry about.
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Juste un petit mot pour vous dire que nous avons eu la chance de recevoir un bouquet de fleurs envoyé par votre compagnie. Elles sont fantastiques, félicitations ! Mlles Jeannie et Mary Meier-Legg