What is the best wine for a romantic evening at home?

I am preparing a candlelight dinner and I'm looking for the perfect wine Our evening alone? Suggestions?

My hubby likes Zinfandel – he is a man of beer, and when I serve the wine, he declines generally Strawberry Zinfandel, however … It is a less expensive wine, but because he is not super fruity, slightly tart and if he agrees with him … guess it depends on the type of wine do you prefer both, White, Red or Blush …. Do you have a wine region? Maybe you could try a local redness of any kind and what are the foods you serve. 1. Select further light wines with lighter food and more wine pairs – the body with more consistent, tasty food to go. Let us take the example of salmon before, works Pinot Black well with fish, because you are the light corresponding to light. Otherwise, a full-bodied, the wine its heavy weight of light, delicate dish, and similarly, a lighter Style wine will not even register on your personal taste meter, if the SIP with a hearty roast. But you can also drink water. 2. Examine how food prepared. Is it grilled, roasted or fried, for example, and what type of sauce or spice? For example, chicken with a sauce of lemon butter will use a different more delicate wine to play off the sauce, chicken cacciatore with tomato and Italian spices, or grilled chicken breast. 3. For every food action, It is a wine reaction. If you drink wine tastes of itself one way, but if you have a bite to eat, the wine tastes different. This is because wine is like a spice. Elements interact in the wine with the food to taste differently than such basic reactions: sugary foods like Italian tomato sauce, Japanese teriyaki, and Honey-mustard glaze, you seem to you more wine, it is really dry, try a demi-sec (slightly sweet) wine to balance the (flavor Chenin Blanc, White Zinfandel) merlot. High acid foods such as salad with balsamic vinaigrette, soy sauce, or fish with a mixture of lemon juice and wines with higher acidity (Sauvignon Blanc served Pinot Gris, Pinot Black). White Zinfandel, although not as high as acid can be a nice contrast to the high acid foods. Bitter and astringent foods mixed bitter vegetables such as lettuce, Greek kalamata olives and meat Coal accentuate a wine's bitterness so complement-bodied wine with a fruity ago (Chardonnay, Cabernet Sauvignon, Merlot). Big tannic red wines (like many red Zinfandels and Syrah or Shiraz wines) go best with classic grilled steak or lamb chops, how to reduce the fat of the meat, the tannin (bitterness) in the wine. It is good to chart here: http://www.butlersguild.com/index.php?subject=102&nm=Wine+&+Food+Pairing

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