Why wait for a special occasion to serve your favorite wines? Wine enhances any casual meal. Even on the days when you only have enough time to take a meal out of the freezer and stick it in the microwave. To celebrate Frozen Food Month, we've paired delicious wines with America's top frozen entr>=es. Of course the best advice is to drink the wine you like with the food you like. But for those who would like a bit more advice, here are some suggestions.
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| FROZEN ENTREÉ | WINE SUGGESTIONS |
| Lasagna | A light Pinot Gris (or Pinot Grigio as it is known in Italy) has the tartness to counterbalance a lasagna oozing with molten cheese and thick tomato sauce. If you prefer red wine, try a Cabernet Sauvignon, with the depth of character and structure to stand up to the concentrated flavor of the sauce and temper the richness of the dish. |
| Macaroni & Cheese | America's favorite wine, Chardonnay, is a rich and fruity match that will pair well with America's favorite creamy, cheesy comfort food. An aromatic Pinot Noir is a good red wine choice with its soft texture that won't overpower this rich dish. |
| Creamed Chipped Beef | Pinot Gris (called Pinot Grigio in Italy) is refreshing and light, with just enough tartness to serve as a nice contrast to this savory cream-sauced dish. A big, tannic, red wine like a Cabernet Sauvignon is another delicious choice that balances the salty beef and keeps the palate fresh. |
| Chicken Entreés | The tartness of a fresh and fruity Beaujolais is a good foil for the sweet chicken glaze and marries well with the side dish of green beans and rice. It is also delicious with chicken and potatoes. A good white-wine choice is a crisp Sauvignon Blanc--its high acidity and herbaceousness is a delicious contrast to the glazed chicken's sweetness and complements chicken with herbal accents. |
| Beef Stuffed Green Peppers | If you are a dry white-wine lover, Sauvignon Blanc is a natural companion for stuffed green peppers with its complementary herbal character. Riesling is a fruitier choice--it's fuller-bodied and a counterpoint to the green pepper. For red wines, Merlot has a classic green pepper quality that stands up to this dish, or a fruity and spicy Zinfandel marries perfectly with its sweet qualities. |
| Meatloaf & Mashed Potatoes | This is a classic case where white wine with red meat is a winning combination. An herbaceous Sauvignon Blanc is a fresh, light choice for this hearty meatloaf with its dominant green pepper flavor. Red-wine lovers should try a smooth Merlot, which complements the bell pepper flavor of one of America's favorite comfort foods. |
| Spaghetti & Meatballs | The classic combination of Chianti with spaghetti with or without meatballs is indisputably delicious, as the bright and tart flavor of this red wine brings out the brightness of the sauce. For white wine lovers, the crisp and sometimes herbal nature of a Sauvignon Blanc is a perfect complement to this piquant sauce so full of fragrant herbs. |
| Salisbury Steak | Syrah (known as Shiraz in Australia) is a spicy red wine that holds it own when paired with this dish. Its depth of character won't fade against the beefy richness of the Salisbury Steak. An Italian Pinot Grigio (also known as Pinot Gris in some parts of the world) has a refreshing tartness that is a good foil for the beefy Salisbury Steak and its savory sauce. |
| Information courtesy of Wine Market Council. |
