Selecting Wines To Serve With Burgers

Tuesday, March 1, 2005

Tips On Selecting Wines To Serve With Burgers, Spring Rolls, Or A Slice (NAPSA)—While a beautiful wine can really enhance a special occasion, it need not be reserved just for celebrations and holidays. Wine can be enjoyed every day, with all kinds of foods, whetherit’s take-out, a summergrill, or a slice of your favorite pizza! Gina Gallo, third generation winemaker for Gallo of Sonoma, shares tips on which wines to serve with everyone’s favorite everyday meals. Hot Off the Grill Wimpy wines are no match for the smoky robust flavors grilling imparts to food. To stand up to the heat and zest of barbecue, Gina Gallo suggests the big bold flavors of a Zinfandel. With spicy flavors of plum,ripe berry, and black pepper, Frei Ranch Vineyard Zinfandel is an exciting complement to burgers topped with Roquefort and sweetly smoky barbecued red onions. For a moreclassic wine and food pairing, serve Cabernet Sauvignon with a succulentribeye steak. Challenges of Chinese Cuisine It’s a challenge to choose a wine when sweet, sour, spicy, and salty flavors, and meat, seafood, poultry, and vegetables all converge on a single plate! For Chinese dining, Gina Gallo suggests basing wine selections on the dominant characteristic of the dish and picking a wine that either matches or contrasts thatflavor. Pork spare ribs or entrees with rich sauces, like General Tso’s chicken or egg foo yung, are perfect foils for Gallo of Sonoma Pinot Gris. The zippy acidity of this clean and crisp white will balance these heavier foods. Gina suggests Zinfandel with sweet and sour entrees because “the ripe red fruit enhances theflavor, while Zin’s spicy quality plays to the sour element.” Complementing Mama’s Sauce Italian food often conjures images of red wine; however, the ever-diverse Chardonnay can be a perfect accompaniment to lighter or cream-based dishes such as linguine with clams or spaghetti carbonara. When red sauce is on the menu, a full-bod- ied red, such as Syrah, is a tasty pairing for pizza, meatballs, eggplant parmigiano, and other tomato-based dishes. When choosing wine for everyday meals, you can follow these suggestions or experimenta little with personal pairings. The simple rule of thumb when serving wine and food: Match light meals with light wines, and rich, heavy food with weightier more complex wines. But remember, there are no wrong pairings. Gina Gallo confirms, “Personal preference is alwaysright!” For more tips on pairing wine and food, consult the wine and food matchmaker at www.gallo sonoma.com