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Perfect Pairings: the basics and beyond. |
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Reds with steaks, Whites with chicken and fish. Fruity
wines with sharper cheese. And dry wines with sweet fruits and spicy
sauces. But what about Pinot Noir? And what to eat with your favorite
Shiraz? Here are a few hints to get you going and some fun flavors
to combine. And, as always, the only rules are the ones you make.
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Pinot Noir is one wine
that matches almost any dish. It's the red that breaks the rules.
If you want a red with fish, this is the one, soft and satisfying,
with a balanced mix of flavors and spices. Try Robert
Mondavi Carneros Pinot Noir and Robert
Mondavi Winery Pinot Noir.
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Sauvignon Blanc is a versatile
white with a crisp, clean taste that pairs well with a wide
variety of spices and herbs. It's particularly good with Asian
cuisine or lighter foods like seafood, chicken and cheeses.
We recommend Beringer Sauvignon Blanc
Founders Estate.
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Cabernet Sauvignon is
a full-bodied, rich wine with a powerful taste that can overwhelm
lighter flavors, but is a great complement to hearty, heavier
meals like roast beef, steak or rack of lamb. We recommend
Beringer Knight's Valley Cabernet
Sauvignon or Penfold's Bin 407
Cabernet Sauvignon.
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