There are those who say that wine should never be served with asparagus, and there are those who say that there is not a wine in the world that will go comfortably with olives. Well, here we go again, for while it is true that there are foods that prove a bit "tricky" to match with food, there are also those who will come up with matches. I am not going to say that every one of the matches that follows is the ideal one. I know that they work well for me. Comments (positive, negative or outraged) can be posted on the our Discussion Forum

Lentil Soup - Beaujolais Villages
Dry Alsace - Gewurztraminer
Manhattan Clam Chowder - Well Oaked Australian Chardonnay, Pouilly Fuisse
Minestrone - Chianti
Tomato Soup - Dry Gewurztraminer
Asparagus - Well Oaked California Sauvignon Blanc
Vegetarian Couscous - Australian or Burgundy Pinot Noir
Olives (when eaten alone) - Fino Sherry, Blanc de Blanc Champagne
Sauerkraut - Dry Alsace Riesling or Gewurztraminer
Black Truffles - Brut Champagne
Vegetarian Chili - Young fruity Zinfandel
Tex-Mex Cuisine - Zinfandel, Pinotage
Waldorf Salad - Rioja or Penedes Rose
Caviar - Champagne, Unoaked Chablis
Ceviche - Unoaked Muscadet, Unoaked Sauvignon Blanc
Salmon Pate - Well Oaked Chardonnay, Australian or Oregon Pinot Noir
Fish Tempura - Fino Sherry, Dry Gewurztraminer
Cold Roast Beef - Beaujolais or Beaujolais Cru, Champagne
Lamb Curry - Dry Alsace Gewurztraminer
Pastrami - Beaujolais Village, Young, Fruity Zinfandel
Weiner Schnitzel - Sauvignon Blanc

© Daniel Rogov