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Emilion,
Ossco Bucco = Barbaresco,
Pate = Saint-Veran,
Pheasant = Vino Nobile di Montepulciano,
Pork = Pouilly-Fuisse,
Red Sauce = Chianti,
White Sauce = P

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Many people are intimidated by the task of selecting wine in a fine restaurant. This article is intended to provide a simple guide that will enable anyone to feel confident enough to choose a wine that will impress their dinner guests. The focus is on French and Italian wines.

While there are no set rules for pairing wine with food, generally a full-bodied red wine should accompany rich and seasoned food. White wines are better suited for lighter fare.

These are some of my personal favorite wine and food pairings for French and Italian wines:

Beef = Amarone,
Cheese = Beaujolais,
Chicken = Chardonnay,
Cold Meats = Tavel,
Chile = Grumello,
Chinese Food = Soave,
Clams and Oysters = Champagne,
Duck = Pouilly-Fume,
Fish = Muscadet,
Ham = Pinot Grigio,
Lamb = Saint-Emilion,
Ossco Bucco = Barbaresco,
Pate = Saint-Veran,
Pheasant = Vino Nobile di Montepulciano,
Pork = Pouilly-Fuisse,
Red Sauce = Chianti,
White Sauce = Pi

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dinner guests. The focus is on French and Italian wines.

While there are no set rules for pairing wine with food, generally a full-bodied red wine should accompany rich and seasoned food. White wines are better suited for lighter fare.

These are some of my personal favorite wine and food pairings for French and Italian wines:

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It's no secret that our bodies change as we age. Some changes are obvious, while others are more subtle. Many people age comfortably and remain active, alert and vibrant while others experience the effects of degenerative diseases and lose their ab

uited for lighter fare.

These are some of my personal favorite wine and food pairings for French and Italian wines:

Dennis Rodman Part 2
In San Antonio, he continued his rebound efforts and let center David Robinson focus on scoring, allowing his teammate to win the scoring title. This was the first time teammates had ever won the scoring and rebounding titles. The following seaso

Meats = Tavel,
Chile = Grumello,
Chinese Food = Soave,
Clams and Oysters = Champagne,
Duck = Pouilly-Fume,
Fish = Muscadet,
Ham = Pinot Grigio,
Lamb = Saint-Emilion,
Ossco Bucco = Barbaresco,
Pate = Saint-Veran,
Pheasant = Vino Nobile di Montepulciano,
Pork = Pouilly-Fuisse,
Red Sauce = Chianti,
White Sauce = P

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Emilion,
Ossco Bucco = Barbaresco,
Pate = Saint-Veran,
Pheasant = Vino Nobile di Montepulciano,
Pork = Pouilly-Fuisse,
Red Sauce = Chianti,
White Sauce = Pinot Grigio,
Sauerbraten = Riesling,
Shell Fish = Gavi,
Steak = Gattinara,
Stew = Barolo,
Veal = Soave, and
Venison = Pomerol

In the end, it is really a matter of personal preference and what suits your palate. If your restaurant does not have these particular recommendations in their wine cellar, you can always ask the sommelier to recommend something comparable.

These suggestions should enable you to at least buy or order to the proper wine to accompany dinner. Of course, there is a lot more to know about ordering wine, wine tasting, wine production, and wine conversation.

Please feel free to email me at sales@thewinebook.com with questions on French or Italian wine. You may also visit my website at www.thewinebook.com for more information.

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Our society is full of sex, drugs, and negative images. It is no wonder that today's youth, teenagers, and young adults are so easily tempted to fit into the negative stereotypes or images seen and heard within the media. Can this generation of sex driven youth, teenagers, and young adults be saved?

If you are besieged by the latest fad diet or celebrity endorsed way of eating, perhaps it is best to look at the diet plan which has proved safe and effective for years!

nce you have mastered bowling's fundamentals, you will find that there are many subtleties of the approach and delivery that still may be something of a mystery to you. Be heartened by the fact that even the most advanced bowling stars have scoring problems...

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