Wine
and Food Pairings
Wine
and food each heighten the enjoyment of the other. The best
pairing advice is to enjoy the wine you like with the food
you like. Need a bit more advice?
Wine
and Food Pairings
The whole purpose for finding good wine and food pairings
is simple. Since wine can change the way your food tastes
and vice versa, you want to pick a combination that will make
the whole dining experience a pleasurable one.
At
best, you will find a combination that makes both the wine
and the food taste better together than they ever would by
themselves (a phenomenon you have to experience for yourself
to believe).
At
worst, you will find a combination that makes an otherwise
great wine or entrée completely unpalatable. You may
like garlic toast, and you may like ice cream, but you eat
them both at the same time and… I think you get my point.
Before
I start mentioning guidelines and pairings I must first express
my opinion about rules and wine. Taste is more art than science.
Just because something tastes good or bad to you, does not
mean that they will taste bad to others.
Take
the suggestions for what they are worth, but don’t be
afraid to bend the rules to your liking. If it tastes good
to you, that’s all that matters. Although, if you’re
planning a dinner party, it’s usually best to play it
safe and stick with combinations that have proven to be favorable
among a wide group of people.
What
Can Happen?
Here are a few of the things that can occur when wine and
food are consumed together:
Amplified
or Diminished Traits – sometimes the acidity, sweetness,
or tannin in wine can be amplified or diminished by certain
foods.
Overpowering
– a strong wine will overpower a delicate dish (and
vice versa) creating an unpleasant balance.
Transferring
Flavors – the wine can seem to transfer some of its
flavors into the meal and vice versa.
New
Flavors – sometimes flavors that are not present in
either the wine or the food are perceived when consumed together.
(Sometimes these are unfavorable metallic or mediciny flavors)
Food
and wine are intrinsically linked so choose a wine that complements
the meal and brings out the best in the food’s flavors.
The guidelines below will steer you in the right direction.
Pair wines
and foods of the same flavors
Similar
food and wine flavors complement each other. Sole with lemon
sauce and Sauvignon Blanc both have citrus flavors.
Pair wines
and foods with the same weight/texture
Similarly
weighted food and wine complement each other. Food and wine
can be light, medium or heavy-bodied. Lobster and Chardonnay
are both medium-weight and rich so they complement each other.
Pair wines
and foods with the same sweetness level
Wine should
be equal to or higher in sugar than the dish. Roasted pork
with apple glaze pairs beautifully with Riesling.
Salt
Crisp
wines balance salty flavors. A crisp Sauvignon Blanc balances
salty olives and feta cheese.
Sauces
Pair the
wine to the sauce served.
-Light citrus sauces pair with Sauvignon Blanc and Chardonnay.
-Heavy cream and mushroom sauces are ideal with Chardonnay
and Pinot Noir.
-Red and meat sauces match Merlot, Cabernet and Syrah.
Protein
Match
wine to meat, fish or poultry when serving without a sauce.
Pinot Noir tastes great with duck.
Spicy
Food
Sweeter
wines offer relief from spicy foods. Riesling pairs well with
Asian cuisines.
Tannins
Tannic
wines such as Cabernet Sauvignon cut through the coating that
fat leaves in the mouth. Cabernet pairs great with steak.
Color
Nature
has color-coded fruit and vegetables with the wine best suited
to their flavors. Sauvignon Blanc is pale yellow and pairs
well with citrus.
Acid
Wine
should be equal to, or higher, in acid than the dish. A perfect
example is pairing Pinot Noir with tomato tapenade.
Wine
and Food Pairing Examples
Sauvignon
Blanc
Light-bodied, crisp wine with fig, lemon and grassy tones.
Food Pairing
Meats
& Fish: Lighter entrées such as shellfish, sushi,
sole, orange roughy and chicken
Cheese & Nuts: Feta, chévre, pine nuts
Fruits & Vegetables: Citrus fruits, melons, green apples,
asparagus
Sauces: All light sauces such as citrus sauce
Grains: White rice, French bread
Desserts: Light, fruity sweets such as sorbet and key lime
pie
Chardonnay
Medium-bodied, buttery and oaky with vanilla, pineapple, peach
and red apple flavors and a smooth finish.
Food Pairing
Meats
& Fish: Pork loin, chicken, veal, shrimp, crab and lobster
Cheese & Nuts: Asiago, havarti, mozzarella, almonds
Fruits & Vegetables: Avocado, potato, butternut squash,
apples, peaches, mango
Sauces: Creamy, mild and buttery sauces, pesto, tropical salsas
Grains: Risotto, crackers
Desserts: Apple, pecan and key lime pie, yellow and pound
cake, banana pudding, caramel swirl ice cream
Riesling
Light- to medium-bodied with apricot, honeysuckle and pear
flavors with a dry finish.
Food Pairing
Meats
& Fish: Sweet meats such as pork and smoked turkey, chicken,
sea bass, trout and Asian food
Cheese & Nuts: Havarti, Gouda, pecans, candied walnuts
Fruits & Vegetables: Pears, apricots, figs, apples, melon,
sweet potato, chili and bell peppers
Sauces: Sweet BBQ, sweet and sour, curry, chutney
Grains: Corn bread, honey bread
Desserts: Pecan pie, apple pie, baked pears, honey and almond-covered
cheese, anything with caramel
Pinot Noir
Medium-bodied and silky with red cherry, strawberry and smoky
earth tones.
Food Pairing
Meats
& Fish: Roasted chicken, tuna, filet mignon, pork, pâté,
lamb and mild sausages
Cheese & Nuts: Goat cheese, Brie, walnuts
Fruits & Vegetables: Roasted tomatoes, mushrooms, figs,
cherries, strawberries, dried fruit
Sauces: Mushroom sauces, light-medium red sauces
Grains: Olive bread
Desserts: Vanilla pudding, milk chocolate, crème brûlée,
strawberries and cream, white chocolate
Syrah
Heavy-bodied and chewy with black cherry, currant, jammy,
spice and tobacco tones.
Food Pairing
Meats
& Fish: Roast game, hearty stews, spicy sausages such
as pepperoni and salami, salmon
Cheese & Nuts: Strong cheeses such as sharp cheddar, Roquefort
and blue cheese, hazelnuts
Fruits & Vegetables: Currants, blackberries, stewed tomatoes,
beets, eggplant and dark, leafy greens
Sauces: Heavy red, BBQ and spicy sauces
Grains: Pizza
Desserts: Rhubarb pie, Black Forest cake
Merlot
Medium- to heavy-bodied, smooth-finishing with black cherry,
plum, raspberry and chocolate notes.
Food Pairing
Meats
& Fish: Grilled meats, steak, stew, leg of lamb, tuna
and swordfish
Cheese & Nuts: Romano, Parmesan, aged chévre, chestnuts
Fruits & Vegetables: Plums, tomatoes, endive, eggplant,
black beans, caramelized vegetables
Sauces: Red sauce, bolognese, tomato and béarnaise
sauces
Desserts: Dark chocolate sauce, berries, chocolate torte,
fondue
Cabernet
Sauvignon
Full-bodied with black currant, coffee and dark chocolate
notes with a long finish.
Food Pairing
Meats
& Fish: Game, ribeye, roasted meats, beef stew, rack of
lamb, swordfish and tuna
Cheese & Nuts: Cheddar and all aged cheeses, walnuts
Fruits & Vegetables: Black cherries, plums, tomatoes,
broccoli, black olives, dark greens
Sauces: Brown, bolognese, tomato, pasta in a thick red sauce
Grains: Pizza
Desserts: Bittersweet chocolate, berries in dark chocolate
sauce, espresso gelato
Zinfandel
Medium- to heavy-bodied with blackberry, raspberry, black
pepper and smoke tones with a spicy finish.
Food Pairing
Meats
& Fish: Grilled sausages, ribs, Cajun spiced fish, cioppino,
duck and roasted meats
Cheese & Nuts: Ripe Brie, triple-cream and aged cheeses
Fruits & Vegetables: Cranberries, all types of peppers,
especially grilled
Sauces: Spicy, Cajun and pepper sauces, hot salsa
Desserts: Spice cake, gingerbread, orange-chocolate, carrot
cake
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