Three modern menus and matching wines


Matching food and wine has now become more popular than ever before. Young, well-travelled professionals have come to realize how appropriate wines can increase the enjoyment of food.

Matching food and wine is based on logical and geographical tenets.

Local foods go well with local wines. Chefs cerate recipes for wines available readily and prefer local wines.

Flavourful foods should be matched with deeply flavoured, powerful wines.

Cooking method plays an important role in wine and food matching. A BBQ salmon may be fine with pinot noir, but poached salmon goes better with a dry riesling or Chablis.

Old and fragile wines are best enjoyed on their own.

Milk few veal cutlet will be fine with a fine dry, well balanced white Burgundy, but game stew requires a powerful red wine from the Rhone Valley or California’s Napa valley, or Sonoma County, or Santa Barbara.

Ontario and Bordeaux red are fine with roasted lamb.

Below, please find three modern menus matched with wines form many regions

Chicken Croquette with Herbed-Mayonnaise
Abet i Noya Cava, Penedes, Spain
Pan-fried Filet of Mullet with Shrim
Rueda, 2010, Vega Superatu, Rueda, Spain
Paella Valenciana
Clos St. Landelin Vorbourg Pinot Gris, 2010,
Zindt-Humbrecht, Alsace, France
Stewed Ontario Lamb
Ribera del Duero, 2010, Pesquera, Ribera del Duero, Spain
Pan-fried Filet of beef, Medley of Seasonal vegetables, Rosemary Infused Roasted Potatoes
Cortina Zinfandel, 2009, Seghesio, Sonoma County, California
Creme Brulee
P.X. Sherry, Osborne, Jerez de la Frontera, Spain
Colombian Coffe or Darjeeling Orange Pekoe Tea
Grand Marnier or Cointreau or Tia Maria

Pate de Campagne
Sancerre, 2011, Domaine Vacheron Le Romain
Smoked Trout, Cream of Horseradish, Mustard Oil Poached Quail’s Egg, Blonde Frisee Lettuce
Costiere de Nimes Blanc, 2009, Barbabelle
Roasted Monkfish Blood Orange Beurre Blanc, Melted Leeks, Sautéed baby Carrots
Chablis Les Clos Grand Cru, 2011, Domaine Des Malandes
Lemon Pound Cake, Poached Rhubarb, Mascarpone
Covee Caroline Vandange Tardive Pinot Gris, 2010,
Colombian Supremo Coffee or Darjeeling Orange Pekoe Tea
Paradis Cognac Hennessy or Drambuie, or Fragolino

Almacenista Manzanilla Pasada de Jurado, Emilio Lustau
Fattened Goose Liver with Beetroot Jelly
Gewurztraminer Vendange Tardive, 2005, Trimbach
Roast Filet of Lamb on Minted Potato Puree and Julienne of Spring Vegetables
Claystone Terrace Pinot Noir, 2007, Les Clos Jordanne
Manchego Cheese with Quince Butter
Eugenia Dry Oloroso Sherry, Emilio Lustau
Colombian Supremo Coffe or Darjeeling Orange pekoe Tea
Liqore 43, or Kroatzbeere Liqueur, or 12 Year Old
Remy Martin Cognac

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