Wine and Food Pairing Demystified
When having a meal and wanting to enjoy a glass of wine, it’s best to match the two to amplify the flavors in both the dishes you’re eating and the wine you’re drinking. But who really knows anything about food and wine pairings besides the “experts?”
- Match food and wine intensity: rich food with rich wine and vice versa. Simple enough, right?
- Salt vs acidity: Wines with high acidity tend to wash away the saltiness in foods instead of amplify.
- Salt vs. sweet: A sweet wine with salty foods is a delicious contrast because it also washes out some of the saltiness while leaving a mouthwatering flavor.
- HIgh fat foods with powerful wines: Tannins in powerful wines tend to soften the fat in the food, building a wonderful flavor profile.
Chardonnay — Delicious with fatty fish and rich / creamy / buttery sauces. The creaminess of the sauce tends to match the creaminess of the wine.
Champagne (or sparkling wine)— Anything salty. The bubbles cut through the salt but leave a delicious taste. My personal favorite is Champagne and hot dogs.
Cabernet Sauvignon — Perfect with juicy, grilled red meat. Remember that the tannins soften the fat in the food.
Sauvignon Blanc — Match the tartness of the wine to tart sauces or dressings. Anything citrus tends to go well with this crisp white wine.
Dry Rosé — Anything cheesy. Enough said.
Pinot Gris — Pair this wine with light seafood dishes. Pinot Gris is also a lighter wine so you’re matching intensity here.
Syrah — Think spices here… BBQ, spiced and grilled meat. Syrah tends to have a spicy, bold flavor to it that when paired with similar dishes creates a match made in heaven.
Riesling — A sweeter wine pairs well with spicy dishes because “sweet beats heat.” So enjoy a nice Riesling with Sichuan cai, curries and more!