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Food and beverage industries

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Guidelines for matching Merlot to the menu

Article Abstract:

US-made Merlots have more tannins than similar French wines and Merlots are softer than Cabernets. Game birds such as duck and roast squab go well with the wine, as does any smoky food. Grilled quail, roast turkey and marinated lamb cutlet are also recommended.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1992
Merlot (Wine)

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Engineering the match: every dish in this menu has two sauces, each designed to show different sides of the matching wine

Article Abstract:

Food can have a strong impact on the way wine tastes. Several wine and food pairings are discussed, and recipes are given for seared salmon fillet on garlic mashed potatoes, grilled rack of lamb and beefsteak, cheesecakes and various sauces.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1996
Cooking, Sauces, Cookery (Lamb and mutton), Lamb (Meat), Cookery (Potatoes), Potatoes, Cookery (Beef), Beef, Salmon, Fruits (Food), Cookery (Fruit), Cookery (Salmon), Cheesecake (Cookery), Cheesecakes

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Life of the party

Article Abstract:

Holiday hors d'oeuvres do not have to be served with champagne, but can also be served with various white wines. These wines should have lots of flavor, but should also balance the food.

Author: Steiman, Harvey
Publisher: Marvin R. Shanken Communications, Inc.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1998
Recipes and menus, Abstract, Appetizers

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Subjects list: Analysis, Food, Wine, Wine and food
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