Pairing Wine and Food
Wine and food have complementing each other for thousands of years. There are really no right or wrong answers in how to pair wine and food.
Some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines.
Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers on how to pair your
favorite wine with your favorite food to help you on your way.
Wine should always complement the food rather than dominate it. One simple rule to keep in mind is "light food: light wine, heavier food: heavier wine".
Soups, salads and light dishes will show best when accompanied by light, usually white wines. More robust foods with fuller flavors can handle bigger,
stronger wines. Obvious, we know, but pairing wine and food really is that simple. Now let's take a look at pairing wine with some common foods.
Pairing Wine With Fish and Seafood
Many wines can overpower the delicate range of flavors to be found in the fish and seafood group, so aim for a wine that is both light and fresh that will let the flavor of the fish shine through. Here are some delicious wine and fish combinations:
Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.
Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.
White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this wine can stand up to richer fish flavors and sauces. It's a particularly good wine choice with smoked salmon, but works with a wide variety of dishes.
Muscadet-Sur-Lie and Chablis: two French wines that are classic partners for Oysters and Mussels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky wine styles, as these wine choices can overpower the fish.
Pinot Grigio: A good all-rounder, its neutral character makes this wine very flexible with fish and other foods.
Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect wine choice for fish.
Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir wine works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink a red wine.
Pairing Wine and Meat
The more robust flavors of meat call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef and Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.
Lamb: Bordeaux and Rioja are great wine choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Cêtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good wine choices.
Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a "porky" white.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work well with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Pairing Wine and Food
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don't over-think your pizza wine; just enjoy it.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Vegetarian Dishes: Such a catch-all category that it really depends on the preparation and spices. If it's an earthy, nutty dish, Pinot Noir could be great. If it's lighter, with more green vegetables, then you might be better off with a white like Chardonnay.
Pairing Wine and Dessert
For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling or Muscat.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate and Tawny Port's hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d'Asti or Champagne as an accompaniment.
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