A few tips for pairing wine with food may be too rigid. However, the truth is that you are able to eat whatever you want while sipping any wine you like. Do you want to pair a green cheeseburger with chile with an ice-cold glass of Chablis? It sounds great. Should it be suggested in a majority of guidebooks on food pairing? No, but do try it. Certain pairings should usually be avoided, such as wine with tannic that is served alongside asparagus or raw artichokes; however, they are very few and far between. However, there are some tried and true tips to guide you through your life as a knowledgeable fan of wine and food. It’s generally a “you should know the rules before you break them” scenario. Here are 15 ways to pair wines with food. Make them a habit and master them- and then, if you want to, break the rules to the extent you wish to.
Pinot Noir: Pair with earthy, earthy flavors
Recipes that are made from rich ingredients such as lentils and mushrooms taste fantastic when paired with reds such as Pinot Noir or Dolcetto that are light in body yet full of flavor. Also, Pinot Noir is often enjoyed with salmon, which proves that fish and red wine are a great match.
Chardonnay: Excellent to pair with Fatty Fish and Fish in a rich Sauce
Silky whites — such as the majority of Chardonnays from California, Chile, or Australia can be enjoyed with hearty fish, such as swordfish or any other seafood cooked in a delicious sauce.
Champagne: Great with Everything Salty
Some white sparkling wines that are dry, including brut Champagne and Spanish cava, have some hint of sweetness from the fruit. They are refreshing when served with salty dishes. They can also help cut off the fat and richness of fried foods. A bowl of bubbly or potato chips is a great combination.
Cabernet Sauvignon: Fantastic with juicy Red Meat
California Cabernet, Bordeaux, and Bordeaux-style blends work well when served with lamb and steaks. The firm tannins of Cab help to break down protein and fat while smoothing and eliminating the tannins. The perfect symbiotic connection with each bite.
Sauvignon Blanc: Goes with Tart Dressings and Sauces
Foods that are tangy — such as scallops with grapefruit and onion salad aren’t likely to overwhelm sparkling wines such as Sauvignon Blanc, Vinho Verde from Portugal, and Verdejo in Spain. Sauvignon Blanc also works well with vinaigrette, roast or sauteed fish, as well as goat cheese.
Dry Rose: For Rich, Cheesy Dishes
Certain cheeses are better paired with white wine, while others can be sung with red. Most cheeses, however, work well with a dry rose that has its acidity from white wines and the fruity character of red. Rose can also be enjoyed with fresh fish, grilled fish, salads, and even a large platter of Charcuterie.
Pinot Grigio: Pairs with Light Fish Dishes
Light seafood dishes gain more flavor when served with delicate white wines like Pinot Grigio and Arneis of Italy, Chablis from France, as well as Vinho Verde from Portugal.
Malbec: Holds Up to Sweet-Spicy Barbecue Sauces
Malbec, Shiraz, and Cotes-du-Rhone are strong enough to be enjoyed with food coated with spicy BBQ sauces — make sure to ensure that the sauce isn’t overly sweet and sugary, as it can cause the wine’s fruit to be lost.
Moscato d’Asti: Loves Fruit Desserts
Sweet sparkling wines like Moscato d’Asti and demi-sec Champagne aid in highlighting the fruit flavor of the dessert instead of the sugar. You can try it by serving these honeyed-fig crostatas. It’s delicious with a simple salad of summer fruits or poured into it.
Syrah: For Highly Spiced Dishes
If your meat is heavily spiced, search for a red wine that has plenty of spice. Syrah is a good choice from Washington; France’s Rhone Valley, Cabernet Franc from Loire, and Xinomavro of Greece are all excellent selections. Be wary of the spice heat, but for hot meals like these, make sure you stay away from alcohol-rich wines that increase the heat.
Gruner Veltliner: This goes well with fresh herbs and vegetables.
Austrian Gruner Veltliner’s aroma of citrus and clover is wonderful when there are plenty of herbs that are fresh in the dish. Other popular grapes to use are Albarino, which comes from Spain, along with Vermentino in Italy.
Dishes that pair well with dark, leafy Greens that go well with a light Red Wine.
Zinfandel: For Pates, Mousses, and Terrines
If you are able to apply the same adjectives to food items and wine and a dish, it will usually be successful. For example, the terms “rustic,” “savory,” or “rich” are often used to describe Zinfandel as well as Italy’s Nero di Avola as well as Spain’s Monastrell and Monastrell, as well as an incredibly smooth liver mousse. Fruit- and spice-driven Zinfandel is also a great preference for barbecued or sauce-slathered cuts of meat.
Dry Riesling is a great match for Hot and Sweet Dishes
The subtle sweetness of Rieslings, Gewurztraminers, and Vouvrays aids in reducing the spice of spicy foods and is a great match with the spiciness of aromatic ingredients. A hot green salad is a great companion to any of these wines.
Rose Champagne: Wonderful for Dinner, Not just Hors of Oeuvres
Champagne sparkling wines made of rose-like champagne rose, Prosecco rose, and sparkling pink wine from California. They have the depth of flavor, richness, and mouthwatering acidity to pair with a variety of main dishes. Grilled lamb chops, tuna, and Beet Risotto are all delicious when paired with it.
Old World Wines: Made for Old World Dishes
The flavors of the foods along with wines come in the past through the ages -such as Tuscan dishes or Tuscan wine, for example, is almost always an obvious match. It’s an extension of the traditional wine-pairing principle that if it grows together, it stays together. It’s true that this Pappardelle that is paired with veal goes well with medium-bodied Chianti and has been for generations.