Wine ignorant....

I like Australian Shiraz and Italian vallpolicella. Both are reds, go well with red meats.

If you read about the wines on most labels they usually give you an idea of what types of foods they compliment. Valpolicella's, Chianti's and many other Italian wines like Sangiovese's seem to go well with red meat and cheeses, while Pinot Grigio and Orvietto's are nice white wines. In the end the best wine is any wine that you like to drink.:cheers:
 
Well well well, you big burly hairy assed woodsman and your facy wines :D

I really like Italian Reds, Valpolicella and Chianti right at the top. MASI is one of my fave winemakers.

I have no palate for sweet wines at all, and though I am not a big fan of strong Oak or Current or Smoke on my wine, I would take them any day over sweet.

I worked for a while in the Edith Cavelle dining room at Jasper Park Lodge when I was younger. Wine tastings were often, and we had a small group who also tasted outside of work.
Though I rarely buy Canadian, Sumac Ridge Gewürztraminer white is as nice as I have ever tasted in a "sweeter" wine. If I lived in BC they'd be chasing me off the property!

When I lived in Alberta before moving to sask, I did not know what was at my fingertips as far as wines. here is Sask, like in NL the liquor stores are Government run, therefore there are only a few and they all are stocked with products that appeal to the masses, and rarely are there freebies or sales. In alberta, where the stores are privately owned you can find certain stores that carry wines you could only get in a 5 star 4 diamond dining room, or special reserves etc. and amazing selections. (this goes for scotch too)

Drink what you like. Something that guests used to do for us, is if they had a nice bottle of wine, or had an expensive bottle, say $350 or more, they would leave about half a glass in the bottle. Then we in the Kitchen would get to expand our knowledge by having tasted a wine we weren't familair with, or could not afford to have tasted on our own.

At 300% or more mark up in a restaurant, don't be fooled by those who brag about prices. Most of my favs and most people I know who drink wines a fair bit, spend between $10 and $18 a bottle, and the $18 stuff comes out not too often. Not cause of price, just that there are many nice wines for 12 or 14 $.

Unless you are a wine drinker and know a bit, expensive wines makes the everyday normal drinker look like he is trying to promote something he is not.
The only xception, is one I would wish on no one, ...;
You are a novice or amateur wine drinker, taste an off the shelf $60 or more bottle of wine and are hooked cause it is what you love. You poor bastard.
It happens a lot with Scotch (victim :( )

My suggestion for finding the wine you'll love with whatever food, is to invite a bunch of friends over for a feed and when they ask (as they always do) "what should I bring?" , tell them to bring a bottle of red wine.
If there are a number of you, you may get to have 6 or 7 different ones and get an idea where you're leaning.

My pic is go with MASI it will be in the Italy section.
It is a great Italian red winery as well as white. If you don't like it, leave Italy altogether and head for Austrailia or Chile or Another fav South Africa.
 
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Dry red wines pair well with fatty (relative) red meats because the acid in them flushes the taste blocking fats off your taste buds and allows you to continue enjoying the food. Simple as that, now seek out or make your vin de choix.
 
Savagefan, the phenomenon you're describing in dry red wines is due specifically to the tannic acids. If you're drinking the wine on its own, you'll notice that it makes you pucker a little and that your gums feel a bit like they're curling. It's actually the same stuff people have been vegetable tanning hides with for millennia. I would say it is something to avoid with lean, relatively fat-free game, staying away from wines like young barolo, barbaresco, cab. sauvignon, and bordeaux rouge (of which cab. sauvignon is a major player). Older versions (5 years plus) of these might be nice with game, but I could foresee the strong flavour of the meat overpowering the floral and fruit aromas that start to appear as the tannins disappear.

The trick to heavier game would be to find a good, heavy, non-tannic red. The French have picked up on the fact that people want less tannic wine and are making their bordeaux and burgundy less tannic as a result, but syrah/shiraz, zinfandel/primativo, chianti and the sangiovese wines(can be a little too tannic for game), and merlot will always be on my table and in my cook pot with venison.

For rabbit I like an Australian semillon: more body than Sauvignon blanc and none of the complications of a chardonnay. Semillon-only wines are becoming rare, but the blends are excellent too.
 
Hey I appreciate the advice!
Obviously there is much I have to learn about wines, red & white.
After reading through these posts, I have found myself over the years,
leaning toward the merlots mostly, and the occassional shiraz.

(tonight, Two Oceans, South African red)

Cheers..........:)
 
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If you love two oceans, you have good taste.
Try MASI in a red, valipocella or similar. From Italy, and I bet you'll like it.
Maybe 12$ a bottle.

I tried a couple of bottle of Naked grape the other day (sad to say I don't drink much canadian) WOW!!!!! Very nice.
 
Give a Malbec a try next time you make a steak or roast. If you want a real treat, Amarone is hard to beat, especially with meats in tomato-based sauces. Another must try is a Cote du-Rohne. I'm not a fan of many French reds but this grape is grown high on the mountain and accompanies red meat perfectly.

For bargain of the year....try a Long Flat Red shiraz from Austrailia and if you get lucky enough to find some, The Lackey is an incredible Austrailian shiraz.
 
If you love two oceans, you have good taste.
Try MASI in a red, valipocella or similar. From Italy, and I bet you'll like it.
Maybe 12$ a bottle.

I tried a couple of bottle of Naked grape the other day (sad to say I don't drink much canadian) WOW!!!!! Very nice.

Masi Amarone.....it doesn't get better than that. Definitely a great vinyard with several awesome grapes!
 
I enjoy heavy, dry reds. I find they can stand up to the dishes I like to prepare.

Don David Reserve Cabernet Sauvignon from Argentina is very nice. Here in BC it is $15.99. Another fairly solid choice is CARINENA GARNACHA - CASTILLO DE MONSERAN it is from (don't laugh) Spain and sells here for $10.99

TRAPICHE OAK CASK CABERNT SAUVIGNON is also good at $14

A refreshing sparkling white, and its organic, can be found in PROSECCO FRIZZANTI VENETO - VILLA TERESA ORGANIC and it is $15.99
 
Some of my favorites

Gamay Noir - grilled seafood, lighter meat entrees & cheeses
redy- purple in color

Cabernet Sauvignon - red meats and seafoods, cheeses.

Pinot Noir- red meats & cheeses

Merlot I find more of a after dinner wine for in the winter months

These are just a few of my favs, one that is hard to find at a fair price is Cedar Creek's 2003 Pinot Noir, a very interesting flavour after the 2003 Kelowna fires.
 
Try "Yellow Tail Reserve." Around $20/bottle. Tasty stuff.

reserveshiraz600.jpg
 
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