Eatdrink #42 July/August 2013
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007
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№ 42 | <strong>July</strong>/<strong>August</strong> <strong>2013</strong> www.eatdrink.ca 53<br />
wine<br />
Suggestions for Al Fresco Occasions<br />
Choosing Summer Wines, as the Host or the Guest<br />
By Bill Wittur<br />
As summer kicks in, we shift<br />
our cooking and partying<br />
activities to the great<br />
outdoors. And many of us will<br />
pull out a slab of meat or organize our<br />
dinners without giving a thought to the<br />
wine we’ll have with it. This is a shame,<br />
because it’s important to remember that<br />
wine and other drinks play a number of<br />
important roles when it comes to getting<br />
the best from your summer foods.<br />
The greatest challenge today is working<br />
your way through the intimidating ‘wine<br />
wall’ at liquor stores. What to choose?<br />
Red or white? Does a higher price always<br />
mean a better wine? What locations<br />
should I choose? Or varietals? Or should I<br />
just stick with a blend?<br />
Wine Picks for Summer Grilling<br />
In a second, I’ll leap ahead and look at<br />
some unique wines, but will remind<br />
everyone of the wine and food pairing<br />
basics that are (with a few modest<br />
exceptions) universal: red wines with<br />
red meat; lighter wines with lighter foods<br />
(e.g. salads, cheeses, appetizers and so<br />
on); dessert wines that are as sweet as (or<br />
sweeter) than the food.
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