Ever wonder which wines pair well with certain dishes? Trying different wines with different meals can be intimidating at best. There are so many to choose from! But if you stick with the basics and get comfortable trying them out with different meals, it will make branching out later easier.
Let’s Start With The Basics!
Red Wines:
- Cabernet Sauvignon pairs well with fatty meats like steak and other grilled meats. This one is usually rich and dry with bitter undertones.
- Pinot Noir pairs well with seafood and more earthy flavors, such as lamb. It is dry, but fruity.
- Syrah pairs well with dishes that have some spice and heat. This drink is considered savory, with a smoky and peppery flavor.
- Zinfandel pairs well with cheesy, spicy dishes. It is rich and fruity, but still fairly dry.
White Wines:
- Chardonnay pairs well with creamy dishes or fatty fish dishes, like salmon or lobster. This vino is dry and moderately acidic.
- Pinot Grigio pairs well with lighter dishes like seafood and salads. This beverage is light and fruity, but dry.
- Savignon Blanc pairs well with tart and acidic dishes. It is primarily flavored with lime, green apple, and passion fruit, hence its dryness and acidity.
- Rieslings are very diverse and pair well across the board, from sweet and spicy dishes to desserts. They can be sweet, dry or any combination thereof. It has undertones of pear, grapefruit, apple, apricot, and other fruits.
- Moscatos are also a diverse wine, great for beginners. They pair well with just about any meal. They are sweet in nature and are known as a ‘gateway’ wine.
Other Types:
- Rose’, another versatile drink, pairs well with a range of dishes including seafood, cheeses, and chicken.
- Sparkling wines are great for shellfish, fruits, and cheeses
In Order to Pair Wines, Think About…
- Flavor intensity: Pair light foods with light wines and heavy foods with heavier ones.
- Match the acidity: Acidic ones go well with acidic dishes, while less-acidic ones pair well with creamy dishes.
- Think about texture: Rich, buttery drinks like Chardonnay enhance the flavor of rich, fatty foods, like steak or salmon.
- Personal preference is important.
Although there are many ‘scientific reasons‘ when pairing wine, the most important consideration should be doing what you feel is best. Be sure to try different ones with different meals. Personal preference plays the largest role in pairing. It’s important to see what YOU enjoy.
