What Wine Goes With My Chicken Salad Sandwich?

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What Wine Goes With My Chicken Salad Sandwich?

We’ve all heard that there are rules to selecting the right wine. Those rules are based on the type of meat or fish main course, cost, the snootiness factor and other less savoury snobbery. Heck, I’m no snob when selecting just that right wine to go with my meal. I have 1 rule that fits no matter what’s on the menu. But before I give you Franks rule of wine selection, let’s review a few of the more recognized rules.

Red with meat, white with fish. Yea, this is a good direction to take all right. It’s good if you like your meals colour coordinated. Heck, I’m satisfied if my husband is colour coordinated and don’t really care if my meals are on a specific colour spectrum.

Price determines quality. OK, I made this one up after having a wine steward get almost indignant at my wine selection because it didn’t have the “nose” of a truly “good” wine. A nose of course is what’s on people’s faces that they look down on us less sophisticated wine connoisseurs. Apparently wine also has a nose and it simply means the way it smells. The difference between us and them however is that we say smell and they say “bouquet.” Well la tee-da.

How about using the Sommelier of the restaurant to select your wine? If you get one with a sense of humor, this is an excellent way to find new wines to enjoy. A Sommelier is someone who is a trained and knowledgeable wine professional. They understand all the aging, grape selection, part of the country and wine making techniques that basic wine drinkers like myself just aren’t interested in studying about. A great sommelier will not focus on price but on what types of wine you enjoy. What you’re eating will be considered but actually, a good Sommelier is looking to select a wine based on my 1 rule of wine selection.

That 1 rule of wine selection trumps everything else in picking a wine drink. That number 1 rule is …

GET SOMETHING YOU LIKE AND ENJOY!

That’s it! Who cares if it’s expensive except the restaurant that gets the huge mark-up price. You’re going to drink it and if the wine is something you’ve enjoyed before or at a previous special occasion, you will start to reminisce. You will begin to walk down memory lane and if that special someone you’re dining with happens to be your life’s partner of many years, they too will begin to remember back when. The romance is rekindled not by the wine but by the memories.

There is a certain magic to a wine that can be tied back into your own personal history. So what kind of wine goes with my chicken salad sandwich? I’ll take the one I like…the one with the magic.

What Wine Really Is (Just In Case You Thought You Knew)

Although millions of people across the globe enjoy wine, very few of them know exactly what it is about a particular wine that they enjoy. By understanding each of the different components of wine, you can quickly establish the parts you prefer, and therefore choose your next bottle with more confidence.

Sugar

Sweeter wines have more sugar than dry wines. During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced.

Alcohol

Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol.

Tannin

Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white. Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled. However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age. A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers.

Water

All wines contain water that has been extracted naturally from the grapes from which they were produced. Very rarely, if ever, would extra water be added to a wine. In fact, some wines will be criticized for being excessively watery if the other flavours are not sufficiently powerful.

Acid

Acid found in wine balances against the residual sugar that is left after the fermentation process has finished. There are three key types of acid in wine, tartaric, malic and citric. All of these acids are found in varying quantities in the skins of grapes. Alcohol may react with bacteria within the wine to create acetic acid; this is not generally a good thing as too much acetic acid will make a wine taste more like vinegar than anything else!

Fruit

This is what tends to differentiate one wine from the other. Fruity tastes are what we look for in a wine and different grapes will produce a myriad of fruit flavours. It is the combination of tastes that makes each wine unique and special.

Carbon Dioxide

During every fermentation process, carbon dioxide is produced. Most of this is normally released, however, in some wines a degree of fizz can be left in a wine to add a little extra to an otherwise very ordinary wine. Of course, in sparkling wines, the carbon dioxide is retained and is fundamental to the taste.

Oak

No longer an essential component of everyday quaffing wines, oak barrels are still used on occasions to add a vanilla, oaky flavour. Oak barrels can add an extra dimension to plain wines that will make them much more saleable and enjoyable.

All of these components make the wine that we see in our glasses. Next time you pour yourself a glass of wine, take some time to think about which elements are supporting your enjoyment, and which you could do without.

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