10 Tips to Pairing Food and Wine

Pairing food and wine is not a mystic art. Behind it lies a study of the interaction of flavors and aromas. When harmony can be struck between the characteristics of the wine and that of the dish served alongside it, something greater emerges than was found in the food and wine separately. Much as people in love bring out the best in each other, so correct wine pairing with food creates culinary harmony. The following 10 tips to pairing food and wine will help you match the recommend wine for the type of food in question. You can always create new pairings that excite your palate. This guide will simply place you on the yellow brick road to fine dining. The rest is up to you.

#1. Lamb, Veal & Pork

With its unique flavor, lamb is paired well with most red wines, especially Bordeaux and Rioja. Veal and pork, on the other hand, have a more delicate flavor and are best paired with lighter reds or white wines. Pinot Noir, Chianti and Beaujolais all make excellent pairings for veal and pork, as does a Merlot. For richer pork flavors, try pairing the food with Chardonnay.

#2. Beef and Steak

The heavy, rich texture and flavor of meet is paired well with Cabernet Sauvignon. Merlot, Syrah and Shiraz will also complement red meat well, enhancing the flavor of the dish.

#3. Vegetables

Vegetarian dishes or vegetable side-dishes are best paired with wines that match the richness of the dish. Heavily spiced vegetables pair well with Pinot Noir, Chianti and Beaujolais, while lighter vegetables or fresh greens pair well with a white wine like Chardonnay or a white Bordeaux.

#4. Stews and Casseroles

For rich, hearty stews and casseroles that roll the abundance of the earth into a single dish, a robust red wine is called for. Try a Syrah or Shiraz, Cêtes-du-Rhône, or a Zinfandel.

#5. Poultry

Pair your wine with the type of poultry served. Game fowls like goose or pheasants should be paired with robust reds like a red Bordeaux, Cabernet or Merlot. For more delicate poultry, a Chardonnay or Pinot Noir will pair well.

#6. Light Fish Dishes

When pairing delicate seafood and wine aim for light, lean, zesty wines that will meet the food halfway, neither overpowering nor disappointing. White wines such as Sauvignon Blanc, Pouilly Fumé , Pinot Grigio, Riesling and Sancerre will pair well with delicate fish, while Pinot Noir offers a red wine alternative.

#7. Rich Fish Dishes and Smoked Salmon

Pair full-bodied fish flavors with more robust wines. White Bordeaux and Chardonnay make excellent wine pairings for rich fish flavors, though oaky wines should be avoided. For a red wine option, try Pinot Noir.

#8. Oysters and Mussels

To match the flavor and texture of oysters and mussels, choose the French wines Muscadet-Sur-Lie and Chablis. For a lighter option, choose the Pinot Grigio or Sancerre and Pouilly Fumé. While for a red wine option, try Pinot Noir.

#9. Pizza and Pasta

Wine pairings with Italian foods depend on the richness of the dish. For Pizza select Italian red wines like Valpolicella, Chianti and Zinfandel. For Pasta in creamy white sauce, pair the food with white wine like a Pinot Griogio or a Chardonnay. For Pasta in red sauce, pair the food with robust red wines like Bordeaux, Cabernet or Merlot.

#10. Desserts

Wine pairings with dessert depend on preference. Many opt for a dessert wine served with fresh fruit. For chocolate desserts try a Merlot. For heavy, creamy desserts Champagne or Moscato d'Asti make a wonderful pairing.

More Culinary Articles:

Tips for Baking Bakery-Quality Bread at Home

10 Secrets to the Best Fruit Tart Crust and Filling

How to Make Lavender-scented, Homemade-Wine

References & Recommended Reading:

My Wines Direct: Wine Guide: Food and Wine

Wine in a Glass: Wine and Food Pairing