My husband and I are celebrating our 1st anniversary next sunday and I want to make like a wine basket to take with us on our trip. Any good suggestions on wine and what else do I put in there besides wine? Any suggestions will be good!|||I prefer a nice red wine like Cabernet Sauvignon or Merlot. If it is a white wine, I like Pinot Grigio. You can take cheese, crackers, salami, fruit, wine glasses lol|||Take some fruit, cheese, crackers, glasses....and
Don't forget the corkscrew! A blanket or tablecloth.
A small scrapbook of pictures from your first year together would be a nice surprise for your husband. Write little love notes along with the pictures.
Have fun!|||if ya wanna get specific use water crackers they are lite an wont over power the wine you decide on. If the person isnt a big wine drinker get a sweet white. Alot of people like it. Also cheese that is properly packaged if ya mail it or if it might sit for awhile, that goes for any meat also. If expected to be used quickly, grapes, marinated olives, etc. If ya really like the person a couple good glasses that are designed for the wine in the basket is a good one. Even a joke book is good, it may be the life of the party after a few bottles of wine.|||Anything that comes in a box or a bottle with a screw off cap.
Your husband just wants to get blotto and forget he's married to a woman who thinks wine baskets are good gifts.|||a nice red wine, like la crema pinot noir, ray station merlot, or ridge zinfandel, a baguette (french bread), salami, cheese cubes or slices, strawberries, and favorite snacks. remember to pack glasses, a corkscrew, and napkins, also.|||1st get a good cork screw. New to wine? Try a white Zin, Riesling, Pinot Grigio. Don't forget the wine glasses. You might also take along bottled water to rinse your palette. We go on "Beer and Bologna" trips, too. Baby buds (smaller bottles) and deli sandwiches. If you forget something, there's a wal-mart everywhere. Have fun!|||If you are not big wine drinkers, start with Riesling or white Zinfandel. White Zin is a great starting point, sweet but not too sweet. Cheese, crackers, pretzels, sausage, strawberries, all good, but don't forget chocolate!!!
We have a wine diary where we write little stories on how, where, etc, for each bottle we enjoy.
Happy Anniversary!|||I hope u guys have a blast bring beer.lol and get buzzed lol.be safe|||This may sound stupid because everyone has heard it at least once if their life time, but how about cheese (crackers) "do you want some cheese with that wine?" Funny, Funny.....|||Just take your time . Keep your eye on the ball . Remember to get your foot forward to the pitch of the ball , and do not half hearted with it ! Do not hit the ball stroke it .
Do not be afraid to leave balls outside the off stump and defend . Don't worry if the runs don't come flooding in- play yourself in first !
Good luck !
Saturday, October 1, 2011
How does wine affect the tummy when other forms of alcohol are included in the evening?
We've all heard those little rhymes --
"Beer before liquor, never been sicker"
"Liquor before beer, and you're in the clear"
But I wonder, where on the line would lie a fine wine? Am I going to vomit if I open this bottle?|||Too much booze and not enough food will make you sick. generally carbonated stuff gets you drunk the most so wine should be ok
"Beer before liquor, never been sicker"
"Liquor before beer, and you're in the clear"
But I wonder, where on the line would lie a fine wine? Am I going to vomit if I open this bottle?|||Too much booze and not enough food will make you sick. generally carbonated stuff gets you drunk the most so wine should be ok
What kind of white wine goes best with fish?
I will give you the extent of my wine knowledge: white wine goes with white meats, red wine goes with red meats.
So I'm going to a friend's house for dinner tonight and she's having fish. I want to bring a bottle of wine, what should I get?
I don't want to spend a whole lot for one bottle of wine, so something that's not too expensive, but still good. Thanks!|||While generally white with fish red with meat still is ok it really depends on how the fish is cooked....heavier sauces require heavier wines .These days some wine makers are making heavier white wines then red so the best thing to do would be find out how the fish is being prepared and then go to your nearest store and they should be able to match it
if in doubt you could just pick up a nice bottle of white and it will be fine Chardonnay or chenin blanc would be fine|||Chardonnay is the way to go!|||http://www.amisduvin.com/|||I would recommend a Gruneir Veltliner or a nice Albarino. Theses are a Austrian and a Portuguese wine grown by the coast. They are both geared for the diverse flavors of spice as well as the ability to pair well with seafood that doesn't normally pair well with run of the mill whites. Either one of these bottles will run you about 10-20 dollars and is a kick *** bottle of wine, The bonus is, if anyone in the group is a conuser they will drool at your obscure finds. Cheers and enjoy. you will only love the fish you are enjoying and have a much better experience than with a regular chard or souvignon blanc. |||Sauvignon Blancs|||There is a white wine that comes in a bottle shaped like a fish or you can get a Reisling or Pinot Grigio.|||There are so many factors here:
What kind of fish?
What type of sauce (if any)?
How will it prepared?
A light red wine would be great with Salmon, Tuna, Shark, and many other steak (or firm) fishes. Try a Pinot Noir here.
A light fruity white would go great with light white fishes. Try a Sauvignon Blanc or Pinot Grigio here.
.|||A good cheap riesling is Twisted River Late Harvest you will not be disappointed for the price.
So I'm going to a friend's house for dinner tonight and she's having fish. I want to bring a bottle of wine, what should I get?
I don't want to spend a whole lot for one bottle of wine, so something that's not too expensive, but still good. Thanks!|||While generally white with fish red with meat still is ok it really depends on how the fish is cooked....heavier sauces require heavier wines .These days some wine makers are making heavier white wines then red so the best thing to do would be find out how the fish is being prepared and then go to your nearest store and they should be able to match it
if in doubt you could just pick up a nice bottle of white and it will be fine Chardonnay or chenin blanc would be fine|||Chardonnay is the way to go!|||http://www.amisduvin.com/|||I would recommend a Gruneir Veltliner or a nice Albarino. Theses are a Austrian and a Portuguese wine grown by the coast. They are both geared for the diverse flavors of spice as well as the ability to pair well with seafood that doesn't normally pair well with run of the mill whites. Either one of these bottles will run you about 10-20 dollars and is a kick *** bottle of wine, The bonus is, if anyone in the group is a conuser they will drool at your obscure finds. Cheers and enjoy. you will only love the fish you are enjoying and have a much better experience than with a regular chard or souvignon blanc. |||Sauvignon Blancs|||There is a white wine that comes in a bottle shaped like a fish or you can get a Reisling or Pinot Grigio.|||There are so many factors here:
What kind of fish?
What type of sauce (if any)?
How will it prepared?
A light red wine would be great with Salmon, Tuna, Shark, and many other steak (or firm) fishes. Try a Pinot Noir here.
A light fruity white would go great with light white fishes. Try a Sauvignon Blanc or Pinot Grigio here.
.|||A good cheap riesling is Twisted River Late Harvest you will not be disappointed for the price.
What wine should I bring for dinner tonight?
We are having dinner with friends this evening, and I said I would bring wine. I like to be precise with my choosings, but I've never paired a wine with this specific dish: Spinach and ricotta pasta with red sauce. My gutt is telling me to bring a soft white, but I would love to hear what everyone has to recommend, especially from the wine connoisseurs.
Thank you in advance!|||My gut leads me to red wine because of the red sauce. I would say a nice Chianti or Montepulcciano De Nebbiolo.
Or even a softer Pinot Noir. Inexpensive from California|||Since the sauce is red, I'd bring a red wine. Perhaps a Zinfandel or a Cabernet. Marietta has a nice Zinfandel and an "Old Vine" which is a blend. Also take a look at Bonterra brand (it's organic) or Blackstone for the Cabernet.
Otherwise, you could go with an Italian wine since you're having Italian food. Chianti would be really nice. Look for one in the $12-$15 range and you'll be fine. Ask someone at the wine shop to recommend a nice Chianti for you.|||I would bring a red wine for the meal, Sangiovese, Syrah wines go well with tomato sauces and spinach. These wines are typically dry, and may not appeal to everyone at the dinner. Perhaps bringer a sweeter, white wine as well, a White Zinfandel or Pinot Grigio for those who prefer a white wine.
Best of luck! Have a great meal!|||I would suggest a Reisling. It is a light white wine from Germany. It pairs remarkably well with pasta. Also, even a good bottle can be found for a reasonable price.The brand I prefer is Schmitt Sohne the average price here in Indiana is 11 to 17 dollars. Hope this helps
http://www.schmitt-soehne.com/mainframe.鈥?/a>|||Why not try a Bordeaux wine? They are delicious and very affordable -- and you can find them at any grocery store like Whole Foods or Trader Joes. The Bordeaux website even has a helpful wine pairing tool that can help you figure out which wine to pair with your specific dish!|||Martini and Rossi Asti is a sweet, white sparkling wine. It's not too expensive and I think it would taste wonderful with this dish! Good luck.|||Red wine with meat, white wine with others.|||I would definitely say a white wine in this case. Maybe a Sauvignon Blanc.|||Muscato. soft white, easy to drink|||apple cider|||I would take a Sauvignon blanc or Chenin blanc
Thank you in advance!|||My gut leads me to red wine because of the red sauce. I would say a nice Chianti or Montepulcciano De Nebbiolo.
Or even a softer Pinot Noir. Inexpensive from California|||Since the sauce is red, I'd bring a red wine. Perhaps a Zinfandel or a Cabernet. Marietta has a nice Zinfandel and an "Old Vine" which is a blend. Also take a look at Bonterra brand (it's organic) or Blackstone for the Cabernet.
Otherwise, you could go with an Italian wine since you're having Italian food. Chianti would be really nice. Look for one in the $12-$15 range and you'll be fine. Ask someone at the wine shop to recommend a nice Chianti for you.|||I would bring a red wine for the meal, Sangiovese, Syrah wines go well with tomato sauces and spinach. These wines are typically dry, and may not appeal to everyone at the dinner. Perhaps bringer a sweeter, white wine as well, a White Zinfandel or Pinot Grigio for those who prefer a white wine.
Best of luck! Have a great meal!|||I would suggest a Reisling. It is a light white wine from Germany. It pairs remarkably well with pasta. Also, even a good bottle can be found for a reasonable price.The brand I prefer is Schmitt Sohne the average price here in Indiana is 11 to 17 dollars. Hope this helps
http://www.schmitt-soehne.com/mainframe.鈥?/a>|||Why not try a Bordeaux wine? They are delicious and very affordable -- and you can find them at any grocery store like Whole Foods or Trader Joes. The Bordeaux website even has a helpful wine pairing tool that can help you figure out which wine to pair with your specific dish!|||Martini and Rossi Asti is a sweet, white sparkling wine. It's not too expensive and I think it would taste wonderful with this dish! Good luck.|||Red wine with meat, white wine with others.|||I would definitely say a white wine in this case. Maybe a Sauvignon Blanc.|||Muscato. soft white, easy to drink|||apple cider|||I would take a Sauvignon blanc or Chenin blanc
Tuesday, September 27, 2011
What is a good wine if you don't like wine and would like to acquire a taste for it?
I've heard that wine is an acquired taste. I don't like it, but I love the idea of having a glass of wine with my husband at night after we put the kids to bed. Plus it would be nice to go to a restaurant and always be able to order the drink you like. What is a good wine to get started if you want to acquire a taste for wine?|||I would start with a sweet white wine, like a Riesling or Gewurztraminer. Like beer, I would say that wine is an acquired taste, and starting sweet makes for an easier transition. But, wine is not all that expensive. Go out and buy 3-4 bottles of inexpensive wine that has been rated well (or ask the outlet for recommendations), and see what you like best. You'll never know without trying a number of different wines, and that will get you one step closer to acquiring that taste. I've had good luck asking similar questions on WineMcGee - they have a section dedicated to wine questions and answers like this.|||I enjoy drinking red wine. It has a mellow taste not to bitter. plus you grain health benefits too. red wine is loaded the antioxidant's and heart healthy if you drink in moderation.|||Merlot. that's a good starting wine. Not too dry, hint of sweetness. my first glass was Merlot. some of your white wines are sweeter than the reds.|||Merlot and white zinfandel are both fairly easy to drink and sweet wines to get started on.|||It depends on the taste buds you have.. I suggest going to a winery or other wine tasting place and try out a variety.
Also wine tastes different depending on what you have with it. I like a white wine with fruit and crackers and red wine with chocolate. But everyone' s taste buds are different.|||some basics notes.
you need your tongue get used to tannins (start with unsweetened dark teas)
aerate the wine first
especially if it's an older wine
start with white, try riesling with chinese food, a decent bottle is only round $10, or simple creamy chard probably around $18
heavy meats would more or like require deeper red wine cabs, bordeauxs, zins,
pinots with pastas or heavier sea food dishes
and if you really want to hone your tastebuds, stick with pinot, since it's probably more complex|||My two articles have excellent suggestions to learn more about wine:
http://www.associatedcontent.com/article鈥?/a>
Another article on wine will be appearing on this website within a few days that has the basic tips you will need.
Also wine tastes different depending on what you have with it. I like a white wine with fruit and crackers and red wine with chocolate. But everyone' s taste buds are different.|||some basics notes.
you need your tongue get used to tannins (start with unsweetened dark teas)
aerate the wine first
especially if it's an older wine
start with white, try riesling with chinese food, a decent bottle is only round $10, or simple creamy chard probably around $18
heavy meats would more or like require deeper red wine cabs, bordeauxs, zins,
pinots with pastas or heavier sea food dishes
and if you really want to hone your tastebuds, stick with pinot, since it's probably more complex|||My two articles have excellent suggestions to learn more about wine:
http://www.associatedcontent.com/article鈥?/a>
Another article on wine will be appearing on this website within a few days that has the basic tips you will need.
What wine should i pair with Chicken Marsala?
I am hosting a dinner party and i am making a chicken marsala and i wanted to pair a nice wine with the meal. The only problem is that i would be pairing a wine with a wine, which could get tricky and result in a pariing that doesn't mesh well. Any suggestions?|||My gut tells me that a dry red would be nice with chicken marsala. I would steer towards a merlot or Italian red blend (Cabernet-merlot or the like). If you have a favorite red wine, it should be fine. Suggestions I have are:
Coppola Rosso Classico
http://www.boxwines.org/articles/coppola鈥?/a>
or
Big House Red
http://www.damngoodwine.com/vino_cadelso鈥?/a>
Both are available at just about every grocery store and wine store.
I am looking up other answers for you in case I'm wrong....
I found that some people choose white wine, but because of the marsala sauce, I wouldn't go that direction.
One menu I found online paired with chianti or a dry/little fruity white:
Chicken Marsala
Braised Chicken Breast with Marsala Wine, Mushrooms, Scallions and Fresh Herbs Suggested Wine Pairing: Vignarco Orvieto Classico or Maritema Chianti|||The whole red wine goes only with red meat and white wine only goes with white meat or fish, just isn't true anymore. I love wine, and I've been in the restaurant bar industry for over 13 years. I watch wine shows and I've gone to many wine tastings. Although I am not an expert, here is my suggestion: Buy whatever wine you want, but being that marsala is made with butter, wine and mushrooms, depending on how you make it, all of those ingredients are rich and earthy. You want a wine that will hold up to the flavor. You can serve the wine that you made the sauce from, or you could get another one! Although, if you're using Marsala wine, I dont suggest serving that, and don't worry, the flavor is not going to be "wine" that they taste in the food. First off, you don't want the food and the wine to clash in your mouth. Meaning, you eat the food and then sip the wine and the wine comes off tangy or not flavorful. Whenit comes to butter made dishes or mushroom made dishes, I would go with a Kendall Jackson, Chardonnay or a BV Coast Pinot Noir. Pinot Noir is a smooth wine and very good for beginners and pairs nicely with many dishes. The Kendall Jackson Chardonnay is aged in oak barrels and is rich. If you aren't an experienced wine drinker, I always tell my guests to take 2 sips befre you judge the wine.. The first sip always wakes up your taste buds. Your mouth will taste everything and sometimes that's why people make that "eww" face on the first sip! Take another sipe, swish it around your mouth and swallow. Then try to appreciate the different tastes on your tongue. Just keep drinkin' wine girl! It's good for the heart and soul! If the dishis light, lik a light, flaky fish, try a light and crisp wine like Santa Margharita Pinot Grigio! It's excellent. Wine's also don't have to be expensive to be good. I drink the fairly inexpensive stuff at home whenI'm by myself, I drink a nice bottle when I'm sharing with friends. Try something new everytime! You'll learn! I made a strange discovery, Sake actually compliments montery jack cheese! Who would've guessed? Hope I helped! Sorry for the long message! Have fun!|||Use a dry chardonnay. Marsala is a 'sweet wine' that is sometimes also served to drink, but it's not used much in the U.S. for that because it's too sweet. A dry chardonnay is 'light' enough that you would still be able to discern all of the 'tastes' in your chicken marsala. Serve the marsala with rice (white or brown) and have some good vegetables ... I'd have sauteed fresh zucchini with it, or some mixed broccoli and cauliflower.|||Even though everybody else suggests red, I say a white. A Chardonnay Semmilon would be lovely, or generally anything medium-dry. White is always perfect with chicken, whatever sauce you've got with it! But, in all honesty, it's better to have both for choice!|||I would suggest a nice red that you are familiar with.|||You get the wonderful flavor of the marsala in the main course and its sauce, but it really doesn't interfere with enjoying a glass of wine with the meal. I personally prefer a chardonnay with chicken, but my brother prefers merlot. I think any wine that you enjoy would be a good pairing!
Enjoy your dinner party. Have reds, whites and blushes available if you're going to have 8 or more people and they can choose whichever one they prefer (for their first glass!).
Coppola Rosso Classico
http://www.boxwines.org/articles/coppola鈥?/a>
or
Big House Red
http://www.damngoodwine.com/vino_cadelso鈥?/a>
Both are available at just about every grocery store and wine store.
I am looking up other answers for you in case I'm wrong....
I found that some people choose white wine, but because of the marsala sauce, I wouldn't go that direction.
One menu I found online paired with chianti or a dry/little fruity white:
Chicken Marsala
Braised Chicken Breast with Marsala Wine, Mushrooms, Scallions and Fresh Herbs Suggested Wine Pairing: Vignarco Orvieto Classico or Maritema Chianti|||The whole red wine goes only with red meat and white wine only goes with white meat or fish, just isn't true anymore. I love wine, and I've been in the restaurant bar industry for over 13 years. I watch wine shows and I've gone to many wine tastings. Although I am not an expert, here is my suggestion: Buy whatever wine you want, but being that marsala is made with butter, wine and mushrooms, depending on how you make it, all of those ingredients are rich and earthy. You want a wine that will hold up to the flavor. You can serve the wine that you made the sauce from, or you could get another one! Although, if you're using Marsala wine, I dont suggest serving that, and don't worry, the flavor is not going to be "wine" that they taste in the food. First off, you don't want the food and the wine to clash in your mouth. Meaning, you eat the food and then sip the wine and the wine comes off tangy or not flavorful. Whenit comes to butter made dishes or mushroom made dishes, I would go with a Kendall Jackson, Chardonnay or a BV Coast Pinot Noir. Pinot Noir is a smooth wine and very good for beginners and pairs nicely with many dishes. The Kendall Jackson Chardonnay is aged in oak barrels and is rich. If you aren't an experienced wine drinker, I always tell my guests to take 2 sips befre you judge the wine.. The first sip always wakes up your taste buds. Your mouth will taste everything and sometimes that's why people make that "eww" face on the first sip! Take another sipe, swish it around your mouth and swallow. Then try to appreciate the different tastes on your tongue. Just keep drinkin' wine girl! It's good for the heart and soul! If the dishis light, lik a light, flaky fish, try a light and crisp wine like Santa Margharita Pinot Grigio! It's excellent. Wine's also don't have to be expensive to be good. I drink the fairly inexpensive stuff at home whenI'm by myself, I drink a nice bottle when I'm sharing with friends. Try something new everytime! You'll learn! I made a strange discovery, Sake actually compliments montery jack cheese! Who would've guessed? Hope I helped! Sorry for the long message! Have fun!|||Use a dry chardonnay. Marsala is a 'sweet wine' that is sometimes also served to drink, but it's not used much in the U.S. for that because it's too sweet. A dry chardonnay is 'light' enough that you would still be able to discern all of the 'tastes' in your chicken marsala. Serve the marsala with rice (white or brown) and have some good vegetables ... I'd have sauteed fresh zucchini with it, or some mixed broccoli and cauliflower.|||Even though everybody else suggests red, I say a white. A Chardonnay Semmilon would be lovely, or generally anything medium-dry. White is always perfect with chicken, whatever sauce you've got with it! But, in all honesty, it's better to have both for choice!|||I would suggest a nice red that you are familiar with.|||You get the wonderful flavor of the marsala in the main course and its sauce, but it really doesn't interfere with enjoying a glass of wine with the meal. I personally prefer a chardonnay with chicken, but my brother prefers merlot. I think any wine that you enjoy would be a good pairing!
Enjoy your dinner party. Have reds, whites and blushes available if you're going to have 8 or more people and they can choose whichever one they prefer (for their first glass!).
What is the best wine to serve with my dinner?
What is the best wine to serve with this dinner?
I am making shrimp primavera pasta (ingredients: garlic, asparagus, lemon zest, Romano cheese and parsley) and a salad (ingredients: Bibb lettuce, sesame seeds, shallots, red wine vinegar, radishes and cucumber).
A white wine, probably...but I've heard that it's difficult to match wine with dishes that include asparagus because of the taste. And I'm really not much of a wine connoisseur...please help!|||My first choice would be a fruity, crisp Sauvignon Blanc. However, a dry Riesling could also work.
I recently had a very crisp Chardonnay that would work. Get a clean tasting one (not oaked).
.
|||The worst white wine with asparagus is Chardonnay, which not only tastes vegetal, but also exaggeratedly oaky. Serve it with Sauvignon Blanc or Pinot Grigio.|||don't serve wine serve vodka it gets u drunk faster.|||A Pinot Grigio will go well with your meal, it will be a clean, crisp break from the heavy sauce and will not be overpowered by the asparagus. Plus it will bring out the natural sweetness in the pasta and shrimp.|||I completely agree with Caroline's suggestions for a Sauvignon Blanc or Pinot Grigio (though I'm not big on Pinot Grigio in general), but would absolutely NOT eliminate Chardonnay - I see it considered a classic pairing for asparagus. It is definitely not a vegetal varietal. In fact, Sauvignon Bland is much more "green" often described as grassy, vegetal and herbaceous.|||RED WINE WOULD DO|||The only wines that go with asparagus are Alsatian: Riesling, Pinot Blanc, etc.
However, seeing as asparagus is only a minor part of the dish (and the cheese will be the main protein), go with a Pinot Grigio, Arneis or Vernacchia with it and enjoy!
Hope this helps.|||Not many white wines can stand up to a pasta primavera or a vinegar-y salad without being overwhelmed. Why not break with tradition and try an Italian red, like Barbera, Chianti, or Barbasco.
I am making shrimp primavera pasta (ingredients: garlic, asparagus, lemon zest, Romano cheese and parsley) and a salad (ingredients: Bibb lettuce, sesame seeds, shallots, red wine vinegar, radishes and cucumber).
A white wine, probably...but I've heard that it's difficult to match wine with dishes that include asparagus because of the taste. And I'm really not much of a wine connoisseur...please help!|||My first choice would be a fruity, crisp Sauvignon Blanc. However, a dry Riesling could also work.
I recently had a very crisp Chardonnay that would work. Get a clean tasting one (not oaked).
.
|||The worst white wine with asparagus is Chardonnay, which not only tastes vegetal, but also exaggeratedly oaky. Serve it with Sauvignon Blanc or Pinot Grigio.|||don't serve wine serve vodka it gets u drunk faster.|||A Pinot Grigio will go well with your meal, it will be a clean, crisp break from the heavy sauce and will not be overpowered by the asparagus. Plus it will bring out the natural sweetness in the pasta and shrimp.|||I completely agree with Caroline's suggestions for a Sauvignon Blanc or Pinot Grigio (though I'm not big on Pinot Grigio in general), but would absolutely NOT eliminate Chardonnay - I see it considered a classic pairing for asparagus. It is definitely not a vegetal varietal. In fact, Sauvignon Bland is much more "green" often described as grassy, vegetal and herbaceous.|||RED WINE WOULD DO|||The only wines that go with asparagus are Alsatian: Riesling, Pinot Blanc, etc.
However, seeing as asparagus is only a minor part of the dish (and the cheese will be the main protein), go with a Pinot Grigio, Arneis or Vernacchia with it and enjoy!
Hope this helps.|||Not many white wines can stand up to a pasta primavera or a vinegar-y salad without being overwhelmed. Why not break with tradition and try an Italian red, like Barbera, Chianti, or Barbasco.
Subscribe to:
Posts (Atom)