I think Zinfandel goes really well with steak because they have a peppery taste to them. For a red sauce pasta dish, maybe a Cabernet or Syrah. Their earthiness flavors will go well with tomatoes. For a white sauce, I like either a light red like Pinot Noir or maybe a very dry Rose'.

Deb, if you're not a fan of dry wines, you should definitely look for a good table wine or a semi-sweet red. Can any of our wine pros suggest a specific favorite in these categories?

Hi, I'm Kristen Geiger with Wine Shop at Home. www.wineshopathome.com/krisgeiger We are a Napa winery that brings the Napa lifestyle to the midwest. I do in office and in home wine tastings to help people learn about wine and have the opportunity to try before you buy! We have a wine menu that is constantly changing and typically is keeping pace with the seasons. Currently we have a few great reds that pair well with grilled meats. I'd recommend our Mariana 2009 Zinfandel for steak as well as our Nouveau Muse Tempranillo would be great with some pork chops on the grill as well as our Mariana 2009 Merlot with any grilled meat. A Cabernet Sauvignon would also compliment a steak well. As far as pasta, our Nouveau Muse Syrah is my current favorite.

Kurt Schade here from Schade Creek Vineyard and Winery in Waukee. A zinfindel will give you some good fruit forward so you won't have the high amount of tannins that you probably don't like - my wife, Jana, calls them "furry kittens" - the dry red wine on the tongue and in the mouth that makes you want to glug a huge bottle of water after every swallow. So, Jana and I agree, try a red Zinfindel, possibly a Malbec, or even a Boujoulais or a lighter Pinot Noir might be worth trying with your steak or pasta dishes. Anymore, you can drink just about anything with any type of food and it goes!

You should try a couple different styles of beer. Belgian triples, doubles and lambics don't resemble their domestic cousins and in some ways are closer to wine in body, flavor and sweetness. Only drink what you like, don't worry about the others. Cheers!

A general rule of thumb that I go by is using a similiar "heaviness" with the food and wine/beer. So for red meats, tomato based sauces, etc, I would pick a darker or heavier wine/beer. Chickens, fish, white sauces etc, I would suggest a lighter wine/beer. Cooking outdoors on a hot summer day, though...I would suggest something cold, light and refreshing...skip the pairing :-)

There is no right or wrong way to pair beer with food, choose what you like. What I look for is complimentary flavors, or flavors that stand up to the food you are eating. For example a good Stout goes well with chocolate, and I like an IPA with spicy food because the extreme flavors can be hold up to the spice. Experimenting with food and beer can be fun there is no right or wrong.

Cheers,
Mark

I would agree with Rob. The pairing is just to enhance the overall experience and bring out the aromas in flavors in the wine and food. However, Napa is becoming a little more "relaxed" on this and is starting to embrace a more open mindset. If you love steak and a white wine, you're going to enjoy your dining experience regardless if it pairs well. It asks you questions such as, "How do you like your coffee?" to help determine your type for wine drinking.

I think its fun to get "mix and match" 6 packs and then let your guest pick which ones they like. It's also kinda fun for them and they might get to try beers they haven't had before. Otherwise, I would pick something like Bells Pale Ale or Bells Oberon...both excellent, easy drinking beers! :-)

If you don't know what kind of beer your guests prefer, here are a few crowd pleasing styles that should satisfy everyone. Wheats either American or German (Boulevard, Paulaner), Ambers/Reds (Fat TIre, Red Rambler) and Browns (Best Brown). These Styles should be pleasing to everyone.

Cheers,
Mark

I might be a little bit biased... but I love it when I can serve up home brewed beer for my friends and family when they're over. It's always a hit because you are able to brew varieties that are not commercially viable--so not only will you impress them with your brewing skills, you'll be providing a beverage that is out of this world!

You can never go wrong by asking your guests what they like.

The flavor of red wine comes out the best when served at 65 degrees. If served any colder, you will probably lose a lot of the flavor. I think putting it in the fridge for 15 min will do the trick. I always drink it, though, at room temp :-) To notice the huge difference, buy 2 bottles of the same wine, chill one for awhile and leave one on the counter. Then do a taste test. For a hot summer day...I like to buy a Rose', not sweet like the typical White Zin but dry like a Rose' of Grenache, and then chill it to 40 degrees. You get a more complex flavor profile than a white wine, and it's nice and cold.

I prefer to drink it at room temperature, even in the summer. I do put it in the refrigerator for 15 minutes before serving when I have guests over because it seems to appeal better that way to them.

Today's homes are warmer than the ideal temperature to serve wine so I will put a bottle of red in the frig for 20 to 30 minutes before uncorking (or twisting the cap!). The complex flavors of may wines really open up at a warmer temp so I do not completely chill even a white wine. This will allow you to experience more subtle flavors - really amazing to compare with a colder bottle!
My 86 year old mom keeps her red wine in the frig. All the time. I say at her age - or any age, doggone it - drink it how you enjoy it! The fear of a "wine etiquette faux pas" should not keep you from trying a wine!
A perfect way to enjoy red wine when it's hot - Sangria! Wine & fruit over ice - aaahhhh! I am amazed how much sangria we serve up at The Lagniappe Coffee/Wine Bar's Roof Garden. I hope you will stop up soon & enjoy a glass.

Hey Stephen--Joseph from BIY Homebrew Supply here. I would HIGHLY recommend anyone interested in beer to check out your local breweries and brewpubs first and foremost. Not only will you be supporting a local business, but you'll be trying beers that are not widely commercially available (yet!) Check out Third Base Brewery or Millstream Brewing--they're both great options. Then you can further your beer adventures into brewing your own! There is a great home brew club called the Beer Nuts--they are a wealth of information and resources for those looking to try their own hand at crafting fine beers.

Sometimes it's good to jump right in and try some extremes. I'd suggest trying something in each of these categories; extremely hoppy (IPA's), malty (dopplebocks, barley wines), roasty (imperial stouts, porters) and sours (Berliner Weisse, Flemmish Sour, Lambics). Chances are you won't like all of them but you might really like some of them. Cheers!

Beth, there are four S's to follow when tasting wine. The first thing you do is see the wine. Hold up your glass and take a look at the wine. Note the color. Not just if it's red or white, but is the red a brick red, purple, maroon. If it's white is it yellow, clear, golden or even have hints of green. The second "S" is to swirl the glass. This puts oxygen in the glass and will help release the flavors and aromas of the wine. Which takes us to the third "S" to smell the wine. Take a deep breath in through your nose and note the flavors you smell. Is it fruity, what types of fruit? Oaky? Chocolate? Leather? There's many aromas you will pick up and they may be different than the person standing next to you. See if you can pick up the aroma they mention. Lastly, you get to take a Sip! Let the first drink set on your tongue, swirl it a bit. You may get a different flavor from tasting then you did from smelling the wine. Most of all have FUN!

You bet. We currently have our Lemontyme Lemonale on tap. It has been a summer tradition for almost a decade. We make it with real lemons for a treat that's light, sweet, and refreshing. Then a top-secret beer is in the works. I dare not mention it. Follow us on twitter and facebook for the most up-to-date information. Thanks!

Many different closures for wine bottles are technically superior to natural cork but there's just something about the theater, drama and sense of achievement of getting a cork out of a bottle. Cheers!