ask Deb a Question

Q. When a recipe calls for dry white wine as an ingredient what type of white wine do you suggest?

A. I would use Chardonnay or a Sauvignon Blanc or a good, dry, white Vermouth.

Q. What is the proper temperature for wine to be served?

A. Rich tasting white wines like Chardonnay, Pinot Blanc and Pinot Gris should be served near cellar temperature - around 50-55 degrees Fahrenheit. Light, crisp wines like a dry Riesling, Sauvignon Blanc, rose and sparkling wines should be served a bit cooler. Red wines are best served room temperature.

If you have refrigerated your wine, let it sit out at room temperature for about 15-30 minutes for best results.

Q. How can I pick the right wine to compliment the food being served?

A. Pick a wine that you enjoy since it is common to have wine before and after the meal as well. The best rule of thumb is to use common sense. If the meal is light, pair it with a light wine. If the meal is rich, go for a heavier wine. Here is a listing of wines to help you with your choices.

Selected dry and off-dry white wines, lightest to weightiest:

Soave, Orvieto, Pinot Grigio

Off-dry Riesling

Dry Riesling

Muscadet

Champagne and other dry sparkling wines

Chenin Blanc

French Chablis and other unoaked Chardonnays

Sauvignon Blanc

White Bordeaux

White Burgundy

Pinot Gris (Alsace, Tokay)

Gewürztraminer

Barrel-fermented or barrel-aged Chardonnay (United States, Australia)

Selected red wines, lightest to weightiest:

Valpolicella

Beaujolais

Dolcetto

Rioja

California Pinot Noir

Burgundy

Barbera

Chianti Classico

Barbaresco

Barolo

Bordeaux

Merlot (United States)

Zinfandel

Cabernet Sauvignon (United States, Australia)

Rhône, Syrah, Shiraz