[caption id="attachment_3440" align="alignright" width="224" caption="Traditionally served with white wine, chicken can also be enjoyed with red! (Photo by Steven Walling)"]
If you’ve read our recent post, If You’re Going to Drink, Choose Red!, you may be wondering how to effectively increase your red wine consumption by substituting it for white. The good news is that there’s a red wine alternative to just about every “traditional" white-wine dish!
Though it may take you (and some of your guests) a little time to get out of the mindset that certain foods must always be enjoyed with either whites or reds, specifically, the rewards are more red wine consumption at your table and (quite often) more interesting pairings!
Let’s start with fish! When it comes to the creatures of the sea, white wine has been given dominion. However, there are excellent reds that will not overpower your fine, flaky fillets. Try a baked or grilled fish dish with a bottle of Cabernet Franc or a nice Cote du Rhone. These red wines, because of their low acidity, blend quite well with almost all of your typical fish dishes.
Next comes pasta! If you’re eating pasta with tomato sauce, experiment with almost any red! Reds, in general, are fantastic with tomato sauces (especially those with meatballs!) If your pasta is covered with a tantalizing cheese sauce, consider pairing your plate with a light Burgundy or Merlot. These two wines are excellent compliments to cheese sauces of all kinds, even ones that incorporate a bit of spice!
Lastly, we come to chicken! Like the numerous reds that go well with tomato sauce, I urge you to experiment! For a few starters, consider pairing your bird with a bottle of Pinot Noir, Chianti, Barolo, or (a personal favorite) Beaujolais. Beaujolais works especially well with recipes involving cornish game hens sprinkled with rosemary, as well as barbecued chicken. Have fun, be adventurous, and keep track of the reds you find work best with your favorite “white wine” foods. Enjoy!