Photo: Marco Veringa, Flickr
When pairing wines with edibles, there are rules. Or so we've been told.
Sometimes it's OK to snap those rules in half and come up with your own adaptation.
Here are four rules you can turn on their head during the winter holidays.
Drink white wine with fish.
Red wine goes with meat, white marries well with fish, blah blah. Yet if the sauce or spices served with the fish are bold and heavy, by all means pull out a Zinfandel or a Shiraz. These two full-bodied, luscious reds will enhance nuances in the fish.
Serve red wine at room temperature.
Some red wines, particularly those that are lighter-bodied, release their true character when slightly chilled. Some examples are Beaujolais and red Rioja. Chill the wines for between seven and 10 minutes, uncork or unscrew, and pour.
Drink from white to red.
Normally, a multicourse meal begins with a white wine -- such as Prosecco matched with a dazzling starter -- and then sails into a white like Chardonnay, moving into lighter-bodied reds, then a Cabernet Sauvignon and finally dessert. However, several wonderful dessert wines are produced from white grapes -- such as ice wine and late-harvest Gewurztraminer. You could easily drink only red wines with dinner and then match a white dessert wine with whatever chocolate, fluffy, layered or fruit concoction is on the menu.
Pair white wines with soft cheeses and red wines with hard cheeses.
Not necessarily so. Some great examples of pairings that disobey the rule are Zinfandel with Gorgonzola (both are luscious, muscular forces to be reckoned with) and Parmesan or Pecorino with a young, honeyed Gewürztraminer that's on the drier side.