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I heard many people saying that different meal have to match with different wine. I do not know much about how to select wine to match the meal. What I know is only red wine is best to serve with red meat and white wine is best for white meat. Is it true?

I am interested to learn how to pairing wine and food actually, so that I would not serve a red wine with fish and seafood. I have Google search about this, from the information I get online, we should serve a strong tasting wine with a delicate entrée. It would be perfect if I could discover my guest taste and serve something they like. I always wish to be a cook that serves food and drink that fit the eater taste. I am glad to find the TasteVine, which could help me to understand which wines, is the best combinations for the food I want to serve and do my menu planning.

Ingredients :
2 tbsp sesame seed
1/2 c sliced slivered almonds
1/2 Medium cabbage;thinly sliced
1 Bunch chopped green onions (1 to 2)
1 Pkg. chicken Ramen noodles; broken up

~~Dressing~~
3 tbsp white vinegar
1/2 tsp vinegar
1/2 tsp pepper
2 tbsp sugar
1/2 c oil

How To Cook :

1. Chicken flavoring out of Ramen noodles
2. In 2 tbsps butter, toast sesame seed and slivered almonds.
3. Add this mixture with cabbage, onions and chicken Ramen noodles.
4. Blend dressing in blender.
5. Pour dressing over cabbage mixture and stir until thoroughly blended.

Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale, swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
oil
salt
MSG

How to Prepare:

1. Chop the vegetable in large pices, wash in a large bowl, drain water.
2. Cut garlic into large pieces.
3. Cut red chile on diagonal, one or two slices is okay if the chile is very hot.
4. Heat about 3 T. oil in wok until hot. Swirl the oil around with spatula.
5. Add garlic and chile. Add about 1/2 t. salt.
6. Stir briefly with spatula, don’t let garlic brown. Throw in the vegetables. Stir briefly.
7. Add more salt to taste, probably another 1/4-1/2 teaspoon.
8. Add about 1/4 teaspoon MSG. Stir some more.
9. If it is a very watery vegetable like Spinach you won’t need to add any water. Other vegetables need some water.
10. If it needs water add 1/4-1/2 cup. Tender, watery vegetables only need 1-2 minutes to cook, others like cabbage or kale may need up to 5 minutes, it also depends on how soft or crunchy you like them.
11. Transfer to serving dish and eat immediately. Eat the garlic, too, it’s yummy.

Ingredients:
4 medium yellow squash — sliced
1/4 cup sour cream
1 tablespoon butter
1 cup grated cheddar cheese — divided
1 teaspoon paprika
1 egg yolk — beaten
1 tablespoon chives — chopped
4 slices bacon — fried crisp
1/2 teaspoon salt

How to Prepare:

1. Simmer squash, covered, in 1/4 c. water until tender. Drain well.
2. In a saucepan,combine sour cream,butter,1/2 c.cheese,salt and paprika.
3. Stir over low heat until cheese is melted.
4. Remove from heat and add egg yolk, chives,and bacon. Add squash.
5. Place in buttered dish and top with remaining cheese.
6. Bake at 350 degrees for 30-35 minutes.

Ingredients :
1 tbsp sunflower oil
1 pkg Fresh or frozen peas (about 7 oz)
1 Medium sliced onion, cut into 1 inch square slices
1 c Boned Chicken Breast, cut into strips
2 tsp salt
1 c Bean sprouts
5 Eggs, beaten

How To Cook :

1. Heat sunflower oil in a wok.
2. Stir-fry the chicken; brown lightly on moderate to high heat.
3. Add half the salt, onions, peas, and stir-fry for 2 mins.
4. Add bean sprouts and stir-fry for 1 min.
5. Add eggs to the ingredients in the wok and reduce the heat to a simmer.
6. Stir occasionally while the mixture sets so that the mixture does not stick on the bottom of wok.
7. When the mixture has set and is brown in places, it’s done.
8. Serve over rice.

Ingredients:
1 head cauliflower
1/4 cup almond meal
1/4 stick butter
1/4 cup heavy cream
salt and pepper to taste

How to Prepare:

1. steam the cauliflour till reasonably soft mash with a potato masher or ricer
2. add the almond flour, butter, cream and water if a thiner mixture is desired
3. add salt and pepper desired
4. place contents in a food processor if you desire a creamier mash
5. *****(this mixture can be diluted with more cream, water or chicken broth for a good mock potato soup)
6. add a cube of ementhaller , chedder or whatever
7. cheese you like to bowl before pouring hot mock soup and top with fresh cracked pepper

Ingredients:
2 yellow squash — large, diced
2 zucchini — large, diced
1 yellow onion — shredded, or vidalia (2 small will do as well)
garlic
salt
pepper
lemon pepper

How to Prepare:

1. Grease the frying pan with a small pad of butter.
2. Cooking spray or vegetable oil can be used if prefered.
3. In a large frying pan saute onions until limp.
4. Add zuccinis and squash.
5. While cooking add 1 tsp garlic salt and one tsp of lemon pepper.
6. Cook on med/high until soaft but not mushy.
7. Add salt and pepper to taste.

Ingredients:
1 1/2 pounds fresh mushrooms — fresh - I use white button
12 ounces bacon — may sub ham
2 cups sour cream
8 ounces cream cheese — softened
1 can black pitted olives — sliced

How to Prepare:

1. Wipe mushrooms clean, slice.
2. Fry bacon until just not quite crisp, drain, cut into small pieces with kitchen shears
3. saute mushrooms on medium until tender, but not browned or crisp.
4. In crockpot mix together sour cream and cream cheese.
5. Toss in mushrooms, bacon and olives.
6. Keep hot in crockpot, not boiling or heat in 1 1/2 qt casserole in 350 oven.

Ingredients:
Spinach
Prosciutto
butter
Garlic

How to Prepare:

1. Heat up a frying pan over medium heat (about 5 on an electric stove top).
2. Melt about 2 tablespoons of butter in the pan.
3. Peel and chop one clove of garlic, and fry it in the pan, just until it’s light brown.
4. Add 8 slices of prosciutto, cut into smaller pieces.
5. Fry the prosciutto for about 3-5 minutes; you’re not trying to make it crisp, just flavor the
   butter.
6. Add 12 ounces of chopped spinach, toss all of it together in the pan, cover the pan.
7. Let it cook until the spinach is cooked (it’s better if the spinach is not over cooked), about 3-5 minutes. Delicious and fast!

Ingredients:
1 pint cherry tomatoes — vine-ripened
1/2 cup vodka — pepper-flavored
3 tablespoons sea salt — coarse or fine
1 tablespoon lemon pepper

How to Prepare:

1. Store-bought seasoned salt can also be used in the following recipe.
2. Can be prepared in 45 minutes or less but requires additional unattended time.
3. Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl.
4. Pour vodka over tomatoes and let stand, covered, tossing occasionally, 1 to 2 hours, or until soaked to desired taste.
5. In a small bowl stir together salt and pepper.
6. S erve tomatoes with seasoned salt for dipping using toothpicks. Makes 2 cups.
7. If you cant find the pepper vodka,, to use red pepper flakes mixed into the vodka.