ANSWERS: 3
  • The general rule is, red with meats and white for all others. Try a Robert Mondavi 1984 Cabernet Sauvignon.
  • Wine preference can be so personal. Pick up something new and see if you like it. If you keep doing this, you will really get to know what you like and don't like. Something light would be a Beaujolais. Bonne appetit!
  • I hate to burst your bubble, but zinfandels and sweet reds are just about the worst wines you can buy. They are actually industrial waste products. I wouldn't even call them wines at all (My dad's a wine merchant and he's taught me a lot). A good sweet white wine to go with a pork pot roast would be a German Riesling Kabinet or Spatlese. There are also some good Rieslings from the Finger Lakes region. If your pot roast is beef, you'll need a red wine. Unfortunately, there are no good sweet red wines (except some desert wines). You'll just have to train your palate. It sounds like a Beaujolais would be just the right thing for you. I think a Cabernet might be just a little too much for you to handle for the time being.

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