Dad's Guide for Selecting Drinks

A while ago... I'm actually talking about around my 21st birthday, so more than just a while ago now... I asked my Dad to write up a good wine guide for me. I have kept this piece of paper in my kitchen since and have relied on it for my basic wine selections. I'm here to share it with you today. :)


Wine Basics:

• General Red: Cabernet Sauvignon
• White Special: Pouilly-Fuissé
• Dryer Red: Beaujolais
• Common Rose: Mateus Rose
• Italian Champagne: Asti Spumante

For Food/Other:

• Port, Sherry (dry-sack), Brandy, and Cognac (VVSOP) are good for appetizer or dessert. They are fortified with high alcohol content
• German wines are also good for appetizers or dessert because they are usually fruitier
• Poultry, Lamb, and fish: White (go with a sweeter white with Lamb)
• Beef, Liver, Venison: Red
• Pork: Rose
• Chinese: Saki or Rice Wine heated, or Plum Wine or Japanese beer chilled
• Black Bread and Cheese or Bean dishes: /russian Vodka and spring water on the side
• BBQ: Jack Daniels or Marker Mark
• Cajan or hot dishes: Vodka or Rum, suggest Screwdrivers or White Russians
• Mexican: Jose Cuervo Gold, suggest shots with lime and salt or mixed for margaritas, or Mexican Beer
• Cigars: 25 year Ambassador scotch whiskey, Cognac VVSOP, or Brandy

In general:

• Buy California wine with corked bottles.
• Always sub Asti Spumante for any champagne.
• French and German wines are never very predictable and tend to cost more.
• Older Brandy, Scotch, Whiskey, and Bourbon are for sipping.
• Young, hard liquor is best for mixers (Green Label Jack, Johnnie Walker Red and Canadian Whiskey/Bourbon)