When it comes to choosing the right wine for your dinner, personal preferences should be your primary guide. However, it does help to know a few basics. Consider these tips from Essortment.com as rules of thumb, rather than hard-and-fast commandments.
White wines generally are paired with lighter foods, such as appetizers and less-heavy dishes, Essortment.com says.
Some popular varieties include dry riesling, which “goes very well with mild and strong cheeses.” It also is a good choice for appetizers, pork, seafood and Asian dishes. Chardonnay pairs well with oysters, chicken and stronger cheeses, while sauvignon blanc is perfect for shellfish and pasta meals, the site says.
Red wines “tend to do much better with heavier foods,” Essortment.com notes, particularly beef-heavy dishes.
Top varieties include pinot noir, which matches well with beef, pork, and pasta with red sauce. Merlot tends to go well with the same kinds of foods, “but is also one of the few wines that provides a beautiful complement to chocolate,” according to the site. Zinfandel is a treat with pizza and hamburgers, while cabernet is a good fit for nearly any of the above.
To put these guidelines to the test, visit Cellar on Greene, which doubles as both a wine shop and a wine bar. Offering pizzas, small plates and other dishes in addition to its comprehensive selection of wines, Cellar on Greene is the perfect place to enjoy favorites or discover new ones.
Call Cellar on Greene at (803) 343-3303, or visit http://www.cellarongreene.com/ for more information.
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