Matching Wine with Food – Red Grapes
Red Grapes:
Carmenere : Predominantly in Chile . Deep color , full bodied. Spicy with hints of green and red peppers or fruitness of black currants and plum.
food pairing suggestions: grilled as well as roasted meats , stews
Cabernet Sauvignon : deep color . Aroma of black currants with notes of cedar, bell pepper , green bean , chocolate or tobacco. Medium to full bodied complex. Grilled or roasted meats, lamb ,duck , mature soft as well as hard cheeses
Germany ( Beaujolais) Light bodies , fresh and fruity. Aromas of cherry and plums. Drink mostly young in vintage.
food pairing suggestions: hamburgers, pizza , ham , Chinese dishes, light cheeses
Malbec: predominantly from Argentina . Dark , lush and tannic. Fruity notes of bramble , blackberry or raspberry finishing with dark coffee or chocolate.
serve with : full flavored entires such as BBQ barbucue meats , roasts
Merlot: soft mouth-feel , medium to full bodies. A jammy aroma of blackberry , black currant or plum . Often blended with Cabernet sauvignon
grilled or roasted meats , lamb , venison, game , hard cheeses
Nero D,Avola
Traditional Silician variety of red wines , medium to full bodied wine with a deep almost purple hue and hues. A red fruit sour cherry / rhubarb nose with soft tannins, dark plum fruit and spice on the palate
pasta with meat sauces , swordfish , griled meats , pizza as well as hard cheeses.
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