Whether you are a hardcore oenophile with a fully-stocked wine cave or a casual wine drinker, you will eventually confront a question: What wine would be best with this meal?
Just because a wine is expensive or from your favorite appellation, it won’t necessarily be a good companion for your meal. The goal of pairing wine is to find one that complements or contrasts your food flavors. When done right, a good combination of wine and food will deliver a more complex and flavorful dining and drinking experience.
Basic Pairing Factors to Consider
Choosing a wine to pair with your meal doesn’t have to be a hassle. If you stick to a few principles, you can decide easily.
An Acidic Meal Needs an Acidic Wine
If you try to enjoy a low-acidity wine with a food that has a strong acid flavor, you will be disappointed. Fish, citrus, and some breads are pretty acidic and easily overpower the flavor of less acidic wines. Consider finding a high acidity wine to pair with your highly acidic meals.
Sweet and Salty
A mix of sweet and salty is a traditional theme in the kitchen. That timeless combination applies when it comes to finding the right wine to pair with your salty food. A sweeter wine has the oomph to cut through the saltiness. At the same time, the sweet notes found in the wine’s flavor will be accentuated and enhanced by the salt of the food. It’s a win-win.
Fatty Foods Need a Strong Companion
If you’re enjoying a fatty, heavy dish, you should pair it with a wine that is bitter, highly acidic, or higher in alcohol content. A wine with a stronger flavor profile, such as a cabernet sauvignon, will cut through the heaviness of your meal.
For some examples, a bitterly dry red wine goes well with a thick, fatty steak. Classic sauces that combine the fattiness of butter with a highly acidic white wine are perennial favorites. Similarly, an acidic aperitif pairs exceptionally with a rich dessert like cheesecake.
A wine with a higher alcohol content tends to have an assertive flavor capable of cutting right through rich and heavy foods. Consider limiting portion sizes, though, or you might have to scoop some guests off the floor!
Regional Friends
Another approach to pairing is to look at geography. Foods and wines that grow in the same regions often complement each other when served together. The easiest example is a strong Chianti to pair with a traditional Italian dinner. It’s certainly a reason to try a local wine if it is available.
Matchups
These simple pairing principles will serve you well. But, we have also created a list of some common pairings that can help get you started.
Riesling
- Light to medium-bodied white wine packed with fruity notes, moderate sweetness, and high acidity
- Pairs well with duck, chicken, pork, turkey, and cured meats
Pinot Gris
- Light-bodied white wine with medium acidity and subtle notes of sweet, floral flavors
- Pairs well with vinaigrettes, mild cheeses, and poached fish
Sauvignon Blanc
- Light to medium-bodied white with tons of citrus flavors and high acidity
- Pairs well with fish, pork, veal, chicken, and stronger cheeses
Chardonnay
- Medium to full-bodied white wine, often dry, with fruit flavors and mid-level acidity
- Pairs well with creamy shellfish, pork, chicken, cream sauces, mushrooms, soft or nutty cheeses
Pinot Noir
- Light-bodied red wine with high acidity, fruit flavors, and fewer tannins
- Pairs well with heavier dishes of chicken, pork, cured meats, duck, veal, and cream sauces
Zinfandel
- Medium to full-bodied red wine with strong fruit flavors and low acidity
- Pairs well with chicken, cured meat, pork, beef, lamb, and barbecue dishes
Syrah
- Full-bodied red wine with moderate tannins and strong fruit flavors, and acidity
- Pairs well with smoked meats, lamb, strong cheese, and beef
Cabernet Sauvignon
- Full-bodied red wine, high level of tannins and alcohol
- Pairs well with lamb, smoked meats, beef, and aged cheddar cheese
No matter what pairing you choose, you’re sure to impress your dinner guests, and your taste buds with these simple wine pairings.