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Wines and their drinkers are a rich mixture of different palates and different tastes so that individual preference come into play early on in the encounter.
To say there are no bad wines would be an exaggeration unless you have an alcohol problem,  in which case this post is hardly likely to be of any interest to you.

Matching wines to different food dishes so that the wine and the food being consumed help to enhance the overall experience is certainly something worthy of a little time investment, and although I would never pretend to be a wine buff nor for that matter would I pretend to know everything about food and the huge variety of dishes that modern day restaurants or even private parties might provide I do, however,  have a deep interst in maximising dining and drinking experiences to achieve the best experience.

I am sure that you too have had dining experiences which because of the company, the party or the restaurant, have remained in your memory as a pleasant or even outstanding experience that you treasure.  It is to this quest to have even more good experiences to remember that I offer some guidance as to the ideal mix that I offer this article.

In times gone past, the basic rules were white wine with fish or poultry and red wine with red meats and cheese with sherry to start and port to finish.  With the increased globalization of cuisine this simple fomula has changed somewhat and the choices of dishes available and the changes in dining, the rules as once was have become a little more sophisticated and therefore some guidance, rather than hard and fast rules, are more helpful.

Let us start with the pre-dinner nibbles that occur primarily for the host to provide a welcome and provide the time for those last minute adjustments that we all find necessary to make.

Pre-dinner nibbles are best when they are accompanied by a manzanilla sherry or a chilled fino.  The two classics and best appetite whetters are sparkling wine and dry sherry.  A light, non-vintage champagne or a lighter Californian or New Zealand sparklers is a good choice.  However, if serving highly seasoned canape´s , then a good dry sherry is to be preferred.

A cautionary note – always serve modest amounts of appetizers.

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Jamie Oliver, one of the top chefs, has always had as a driving force, the desire to have people eating healthily.  His venture into school kitchens helped to highlight what we were feeding children and how this had a long lasting effect on their lives.

Recently awarded for his efforts, Jamie gave an address to an appreciative audience of Americans to tackle the problem at source.  Here is that talk so you too can benefit from the wisdom that he imparts.  Love him or hate him, the message is worth taking to heart.

Posted under Restaurant Reviews

Americans, in general, tend to be overweight, and in New York, with a  plethora of restaurants to choose from, weight and the food that restaurants serve to their client has come under the spotlight.  Restaurants are now obliged to publish for all to see just how many calories each meal consists of.  Some dishes, including salads, have more than enough calories for the average person to last them for several days.  As a result the administration has imposed a new law making it illegal to provide any dish without informing the customer of just how many calories it contains.

Food for thought?

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