(Closed) Help me pick Wine to be served

posted 6 years ago in Food
  • poll: What wine Should I go with?
    Cabernet Sauvignon : (23 votes)
    32 %
    Merlot : (9 votes)
    13 %
    Chardonnay : (14 votes)
    19 %
    Pinot Grigio : (20 votes)
    28 %
    White Zinfandel : (6 votes)
    8 %
  • Post # 3
    Member
    5479 posts
    Bee Keeper
    • Wedding: August 2012

    What food are you serving?

    Pinot grigio is a safe bet as far as white goes.  If I had to pick only one red wine, I’d get something like a Malbec or Pinot Noir… they aren’t as dry as the merlot & cab sav, and have more food pairing options.  You could do a Norton as well, but I don’t know if they’re as widely liked as the pinot nior :/

    Post # 5
    Member
    1043 posts
    Bumble bee
    • Wedding: November 2012

    @DaneLady:  Agree, for white I’d go with the pinot grigio.  The red wine, I’d ask the same as PP, what food are you serving?  Have you had a wine tasting?  I personally love a good cabernet, and the flavor varies greatly by year and wine maker.

    I’d say DO NOT serve white zinfandel, it’s by far my least favorite type of wine and it’s not full bodied like red wine is. 

    Post # 6
    Member
    452 posts
    Helper bee
    • Wedding: December 2012

    White Zinfandel is a Rose (pink) wine.

    I would pick Cab Suav and Merlot, cause I like dry wine. White Zinfandel is a bit sweeter, but it has a really nice, light taste. It’s also usually around 9% alcohol, so if you were looking for something a little lighter on the booze, that would be a good choice.

    Post # 7
    Member
    2416 posts
    Buzzing bee
    • Wedding: September 2012

    Pino grigio is pretty good…that would be my vote!

    Post # 9
    Member
    3175 posts
    Sugar bee
    • Wedding: May 2012

    I agree with pinot grigiot for a white. It’s generally middle of the road- dry enough to appease dry white drinkers, light enough to appease sweet wine drinkers. I also think a sauvignon blanc COULD work if it’s mild enough, but that’s a risk & depends on the brand.

    I think for pork & chicken you should definitely go a light red wine like a pinot. Even a lighter red blend would go good if it’s available. A ribeye is definitely going to need a fuller bodied red like a cabernet or full bodied zinfandel.

    Post # 10
    Hostess
    11168 posts
    Sugar Beekeeper

    Ahhhh White Zin….everyone in the wine country, including myself are dying at the thought of this!!!!

    Based on my personal wine preferences I would recommend the pinot grigio and the merlot. It would be helpful to know your menu to provide the best pairing options.

    Chardonnay is more buttery and heavy, usually with a strong oak taste finish. Pinot Grigio is a lighter option slightly less buttery or heavy with more floral taste.

    For the reds a Cabernet is a heavy wine and usually quite dry and oak tasting, sometimes with hints of chocolates and berries. Since Merlot typically has a higher sugar content it is less dry with more cherry, berry and floral flavors.

     

    Post # 11
    Member
    3241 posts
    Sugar bee
    • Wedding: May 2011

    For the red, either the Cab Sauvignon or a Pinot Noir would be great by me.

    For white, of the choices listed I’d prefer the Pinot Grigo because I don’t like Chardonnay. Although my fav white wines are Rieslings.

     

    Post # 12
    Hostess
    11168 posts
    Sugar Beekeeper

    @StarryNight2011:  Mmmmm Riesling, my FAVE! I am in love with the Rieslings coming out of Williamette Valley, Oregon right now they are so delicious. 🙂

    Post # 14
    Member
    2775 posts
    Sugar bee
    • Wedding: April 2010

    Without knowing the details of your menu, I’d do cab and chardonnay.

    I’m not a fan of pinot grigio; it’s too pic-nicy/apple juicy to me. And definitely not the white zin!

    Post # 15
    Member
    3220 posts
    Sugar bee
    • Wedding: February 2012

    No no no on the white zin. 

    I’d say Riesling (if it’s not too sweet) and Pinot Noir.  If you do the steak you could even bump it to Cab Sauv but again, it would depend on the taste of the wines?

    Post # 16
    Member
    7174 posts
    Busy Beekeeper

    To have WITH food:  def chardonnay over the others with chicken.  A sweeter white (like Riesling or Pinot Grigio) would do better with a sweeter food (think honeybaked ham).

    Is your chicken dish on the savory side or the sweeter side?  If you haven’t picked the actual dish, I’d wait to see what it tastes like – before you pick your wine.

    If you end up with beef – do the cab.  If you do the pork – do a merlot or red zinfindel or syrah.  I personaly think most Pinot Noirs are too light for a red for dinner course.

    ALSO – do a tasting and see what you like.  It took me about 6-8 bottles of chardonnay to find our white and about the same in reds to find our red.  Just because you find the grape – doesn’t mean it will be easy to pick the final product. 
     

     

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