http://www.winexperience.com/guidelines/home.aspxGuidelinesen-usCopyright 2009, WineExperience-NAWed, 02 Dec 2009 03:05:53 GMThttp://emmisinteractive.comSoup's on! Here're some wine ideas to bowl you over. Soup is food, so no reason not to have wine with it! The challenge is finding wines that don't get overwhelmed by the heat of the soup and the variety of ingredients. So put on the soup because here are some wine matches for you: • With Minestrone keep it Italian and try Barbera. Its hint of spice seems to add seasoning to the veggies. &#8226...http://www.winexperience.com/guidelines/story.aspx?ID=1157426http://www.winexperience.com/guidelines/story.aspx?ID=1157426Wed, 02 Dec 2009 03:05:53 GMTWe love emails and we recently had an email from Eddie who wanted some wine and food pairing help. Seems he likes to smoke cook a lot of different foods… like turkey, chicken and pork loin. Well when it comes to anything smoky we head right for the Riesling! Riesling has terrific forward fruit that’s balanced by the zing of acidity which gives it a bright, mouth pleasing texture. And t...http://www.winexperience.com/guidelines/story.aspx?ID=1157763http://www.winexperience.com/guidelines/story.aspx?ID=1157763Sat, 10 Oct 2009 18:01:30 GMTIt's barbecue time.so fire up the grill this weekend and get ready to indulge yourself because there's a great wine you're going to want to try with it. It's Australia's Shiraz. The Aussies are a pretty independent minded bunch so they appropriated Syrah from the French and put their own stamp on it.calling it Shiraz. Same grape, but in the hands of the Australians a completely different style of w...http://www.winexperience.com/guidelines/story.aspx?ID=1156485http://www.winexperience.com/guidelines/story.aspx?ID=1156485Sat, 10 Oct 2009 17:43:11 GMT"Whaddaya say we throw a steak on the grill?" Are there better words you can hear? And whether yours is a New York strip, a classy t-bone or almost fork tender filet mignon, the grill seems to supercharge the flavor. No wimpy wines need apply . It's why Australian Shiraz seems to step right up to the plate . . . literally. What you get in taste is a wine that's full and bold . . . it's a lip smack...http://www.winexperience.com/guidelines/story.aspx?ID=1157724http://www.winexperience.com/guidelines/story.aspx?ID=1157724Sat, 10 Oct 2009 17:43:46 GMTThere's so-called 'conventional wisdom' about everything. And when it comes to wine and food, toss the red with meat, white with fish thing out the kitchen window! Talking about fish, seafoods that are firmer in texture and more oily or flavorful work great with red wines. Here are some wine choices with some typical preparations . . . • Grilled salmon, whether hot or cold, pairs up with Orego...http://www.winexperience.com/guidelines/story.aspx?ID=1158420http://www.winexperience.com/guidelines/story.aspx?ID=1158420Sat, 10 Oct 2009 17:36:08 GMTBowl season is a great time of year if you like college football and the New Year weekend is bowl game time at most houses. So how about some food and wine for the occasion? If you're like most folks, you like TV watchin' and you want your food and wine all to be ready when you are. Try this: Plan your bowl day plan is a bowl of beef stew and a Shiraz from Australia. Great things about beef stew a...http://www.winexperience.com/guidelines/story.aspx?ID=1158444http://www.winexperience.com/guidelines/story.aspx?ID=1158444Sat, 10 Oct 2009 17:40:49 GMT"Whaddaya say we throw a steak on the grill?" Are there better words you can hear? And whether yours is a New York strip, a classy t-bone or almost fork tender filet mignon, the grill seems to supercharge the flavor. No wimpy wines need apply . It's why Australian Shiraz seems to step right up to the plate . . . literally. What you get in taste is a wine that's full and bold . . . it's a lip smack...http://www.winexperience.com/guidelines/story.aspx?ID=1158450http://www.winexperience.com/guidelines/story.aspx?ID=1158450Sat, 10 Oct 2009 17:44:14 GMTOK - so, what goes with garlic? Well just about anything as long as the breath mints are handy! Seriously, when it comes to wine, garlic can make things interesting. Shrimp Scampi is one dish where garlic is a key player and it's our recipe of the week. It's a pretty simple dish with only a few ingredients - shrimp, salt and pepper, some white wine and lemon juice, a bit of parsley and lots of garlic...http://www.winexperience.com/guidelines/story.aspx?ID=1158470http://www.winexperience.com/guidelines/story.aspx?ID=1158470Sat, 10 Oct 2009 17:50:09 GMTOne of the easiest ways to put wine and food together is to simply match the place each is from. Spain is known for rich, tasty foods and wine. And the national dish of Spain is paella. Paella is made in a big skillet with chicken, sausage, shrimp, clams and mussels . . . and the wine of Rioja really tops it off. The Roija region is home to Tempranillo, a blue more than a red grape. It's thick ski...http://www.winexperience.com/guidelines/story.aspx?ID=1158526http://www.winexperience.com/guidelines/story.aspx?ID=1158526Fri, 09 Oct 2009 20:27:36 GMTWell, this wine is always one of our favorites: Rombauer 2007 Carneros Chardonnay. Sharing wines you love is really what any wine experience is all about and Rombauer Chard has been a top choice of ours for years. It’s a classically elegant Carneros Chardonnay. That means that there’s bountiful fruit, a luscious mouthfeel, and lazy lingering finish with each sip. The wine strikes the r...http://www.winexperience.com/guidelines/story.aspx?ID=1158287http://www.winexperience.com/guidelines/story.aspx?ID=1158287Fri, 09 Oct 2009 20:39:09 GMT