A beautiful pairing of white wine from Burgundy and French soft cheese.
Let’s Get Together: Foolproof Wine and Food Pairing
Wine is made for food! Wine makes every dining experience more wonderful and memorable. The right sip from a great bottle can elevate a good meal to a great one in a single bite. It’s simple if you follow a few guidelines.
1. For lighter reds, i.e. Pinot Noir, Primitivo, or Gamay, look toward a sumptuous lobster entrée, roast chicken, or earthy vegetable dish with mushrooms and root vegetables. Charcuterie plates also pair well, as do big, crusty breads with semisoft cheeses.
2. Medium reds, i.e. Tempranillo, Merlot, or Grenache, add depth to beef and chicken dishes, while also befriending both soft and hard cheeses as well as charcuterie.
3. Big red wines, i.e. Cabernet Sauvignon, Malbec, and Syrah, go best with the big flavors in beef entrees. Served with bold cheeses, and often a great partner with cured meats, these heavy hitters can stand up to the strongest flavors without missing a beat.
4. Creamy, rich white wines, i.e. Chardonnay, Marsanne, and Viognier, are perfect pairs with fish, shellfish, chicken, and rice dishes, as well as soft cheeses.
5. Dry white wines such as Sauvignon Blanc and Pinot Grigio are fabulous for accenting salads with creamy dressings as well as balsamic based drizzles. They are also solid wine choices for seafood, shellfish, and roasted fall vegetables.
6. Sweet white wines, including Sauternes from France, Riesling from the Mosel region in Germany and Moscato from Northern Italy, are not simply for the dessert course. These versatile wines dance well on the palate with both soft and hard cheeses, and work wonderfully with spicy foods, such as Thai or Indian cuisine.
7. Sparkling wines, from ever-elegant Champagnes, to lively Cavas, from pretty Proseccos, to delightful Asti Spumantes; sparkling wines really tend to steal the show just by virtue of their crown of bubbles, but incredibly versatile when it comes to food pairing. Bubbly can be great with anything from a simple cheese plate, to an elegant sushi dinner. Certain vintage Champagnes even have enough body and power to stand up to red meat entrees! Give it a try the next time you are out at your favorite steakhouse.
8. Dessert wines and ice wines made from late harvest grapes, as well as Port and Sherry, are best as a last course complement. Paired either with a sweet treat, or with a more traditional cheese and cured meat tray, these wines will seal the meal with a sweet sip and a pleasant memory.
9. Try choosing your wine first, and then plan the menu around it. If you are familiar with the wine, you’ll be much more comfortable selecting dishes that complement its best features.
10. Pair using flavor profiles. Wines with a big, bold palate will bowl over the flavors of a delicate menu. Similarly, wines with a light profile will disappear next to a menu full of rich flavors. For a truly harmonious dining experience, match the richness (strength and body) of the wine with the richness of the menu. Full bodied wines make the best companions for full-flavored dishes. Light bodied wines make the perfect pairing for lighter fare.
To find your favorites and to better learn about your own tastes, try experimenting with different wine and food pairings! Experimentation is the best way to discover new and exciting wine and food combos. Cheers & enjoy the journey!
