An honored high school athlete, Bryan Tornee serves as an operating engineer for milling machines at EP Milling and Sweeping in Farmingdale, New York. In his spare time, Bryan Tornee enjoys wine tastings.
Red wines appeal to most aficionados of the grape. Native to the French regions of Bordeaux and Burgundy, several varieties have been popular for decades. Most of these wines are varietals - they are fermented predominantly from one species of grape. Throughout much of Europe, 85 percent of a given wine must come from a single type of grape for it to be labeled as a varietal.
Here are some popular pairings of red wines and food:
- Syrah (Shiraz), Cabernet Sauvignon, and Malbec. These go well with meat dishes; Syrah matches any red meat, as well as wild game, while Cabernet Sauvignon favors simple red meat. Malbec is fine with any meat, as well as foie gras.
- Zinfandel and Sangiovese. These versatile varieties go well with pasta and tomato sauce. Sangiovese also meshes nicely with other Mediterranean cuisines.
- Pinot Noir. This wine blends well with non-red-meat menus, such as chicken, salmon, and lamb, plus sushi dishes.
- Barbera and Merlot. Merlot especially is a good all-around selection. Barbera also complements many foods, particularly those made with tomato sauce.
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