Wine ignorant....

Depending on how the game is prepared, I like medium to full bodied reds for big game served at the dinner table. Merlots, Shiraz, Cab Savignons are some of my favorites. I've been known to have a slightly oaked Chardonnay (white wine) now and then.

My take: everyone has different tastes and that said, don't be afraid to experiment. Another good way to learn about which wines go with which foods is to go to a wine-tasting dinner where there are different wines served with different dishes so you get an idea why certain wines are paired with certain foods. The Opimian Society of Canada has branches in both Edmonton and Calgary so you might want to check with friends to see who is a member - they regularly have wine tasting meals.

You don't want to have the taste of the wine overpower the food served, but compliment it so you can taste the different flavors in the recipe.

Most of all, have fun!
 
Merlot would be the red of choice when we are serving game meat. As to which brand? Buy as many as you can and decide for yourself!
 
I like Australian Shiraz and Italian vallpolicella. Both are reds, go well with red meats, and alone in the corner crying. (Whoops I meant the think that last part.)

Anyways, your can get a reasonably tasty bottle for around $12-16.
 
I hope all you red wine drinkers chill the wine before serving. Everyone say, OH, you have to server red wine at room temp...... but very few know what that means. Room temp refers to "wine celler" room temp (which I believe is around 52 def F or 11C )..... not your frigging kitchen on a hot afternoon. Please pass this on, as most resturants in Canada don't even know this. Now, if you don't own a wine cellar, just pop the bottle in the fridge for about 30 min before serving. Cheers all.
 
JLJ said:
buy what you like...i have had bottles that cost 500 and tasted good and bottles that were 10 bucks and tasted good
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I agree.... it usedto be " white wine for chicken and fish ect., red wine for dark meats , desserts...

I say drink what YOU think tastes good... and.. got a little left in the bottle stuck in the fridge? Add it to your cooking :rockOn: Mmmmm
 
Make your own! I Just bought a double merlot kit at sam's club for $50. It will make 60 bottles of great tasting Merlot, for under $1.00 a bottle!!! The secret is to age it at least 9 months before drinking a year is better.
 
Here is a GOOD one, Chappelle D'Bois, it is a french red wine.
It's really nice tasting!
I recently discovered it at a Halifax restarant that serves Turkish cuisine.
Acquired it at Premier Wines on Dresden Row in Halifax, for about 15 bucks a bottle.
This store stocks wine not available from the NSLC.

Think of it as a sweet tasting Mateaus for Portugal.....which I think is a "port."
 
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I used to think that dry red wines sucked. That is until you taste it with red meat. I make my own wine from kits, my favourites are Vieux Chateau and Valpolicella. I add just a bit more concentrate to decrease dryness just a bit.
 
Me I just wander down to the wine store, and do off a batch. Try something different each time, it's only 60-70 bucks a batch for about 20 bottles.
You can get a sour batch, but if you tell them, and let them taste it, they will usually give you a free batch.
Cabernet Savignon, Bougeron Rouge, a nice Merlot, even some of the fruit wines are nice
 
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