Too Much Wine Too Little Time

Welcome to Too Much Wine Too Little Time.

We hope you enjoy our site and find the information interesting. If you wish to share your stories or ideas feel free to contact us. We try to provide you with an interesting site that will send you off on a journey to learn all you can about wine... In the meantime, sit back grab a glass of wine and enjoy the site, lets talk wine!

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Food Pairing

Food pairing with wine goes way back. There are unlimited books and articles out that suggest pairing of all types of food and wine. Here on our page we will give you some very basic suggestions, and again, ask and hope that if we have sparked a liitle interest, you will go and check out the endless information to expand your knowledge.


Before we give you some suggestions, remember the basics when choosing wines. If you plan to open more than one varietal, start with your light bodied wines first. For example, a light bodied Pinot Grigio or Sauvignon Blanc to start with your appetizers, chose the wine according to the food you are serving. Move on to a Chardonnay with dinner or next course.
If you are drinking reds, then a Beaujolais, Pinot Noir, or Merlot are great with appetizers. Again, depending on your choice of food, select the wine accordingly. The full bodied wines such as Bordeaux, Zinfandel, Cabernet and so on, should be served with beef, red sauce, and spicy meals. The bolder the wine the more it will stand up to the spices in the food. All said and done, the bottom line is that you should drink what you prefer with any food. You do not have serve a particular varietal with a certain meal because it is supposed to pair well, it is your palate and do what serves you best.


Some suggestions:
Light body white: Shrimp cocktail, fish, plain chicken, mozzarella cheese. Basically you are looking to pair with lighter foods.

Medium body white: Shrimp scampi, or grilled shrimp, cream or butter sauces, crab dip, grilled chicken.

Light/Medium reds: Salmon, Swiss cheese, stuffed mushrooms, ham, non spicy sausage, gouda cheese, brie.

Full bodied reds: beef in almost all forms, cheddar cheese, buffalo wings, Italian meats, chili, tacos, meatballs.

These are very basic suggestions. The old rule of thumb is reds with meats and white with fish or chicken.
You may not always agree with the experts on pairing and that’s ok. You drink the wine and eat the food, so you have to like it. There is no wrong choice; it will not ruin your party. Just try to stay away from pairings that will over power your wine. Wine will always have a different taste alone and with food. So go ahead and try your own ideas. You will appreciate your wine more than ever.

Summer is a great time to pair some of your favorite wines with grilled foods. Hot weather and chilled wines are a great mix. Check out our summer barbeque for suggestions.