Are you planning a dinner party and are not sure which combination of food and wine works best? There is no need to worry as we are here to tell you the most important things when it comes to pairing food with wine and give you some examples. Take a look.
Need to know
Pick something you love
Even though there are these cheat sheets for you to use, what good is the perfect combination if it does not suit your taste? That is why you should opt for a wine that you really like, so that even if the pairing is not perfect, your drink will still be enjoyable.
Find the right balance
The trick to finding the right combo is finding the right balance. Make sure that your food does not overwhelm the taste of the wine and vice versa. That is why you should go for delicate wines if you’re serving something light and opt for rich wines to complement rich foods. Assessing the food’s fat content and the wine’s color and grape variety will be of great use for finding the right pair.
Texture, structure and flavor are important
There are a few more things you should keep in mind. For example, high-acid wines should be served with high-acid or salty foods. Tannic wines go well with salty, fatty and protein-rich foods, but you should avoid fatty fish. Seeing as how the wine should be as sweet as or sweeter than the meal, opt for off-dry or sweet wines when you serve sweet foods. This is something that many restaurants are well aware of, which is why they get the most exquisite wine from an online wine marketplace with a wide variety of choices. Furthermore, by looking for similar ingredients in your food and wine, you can come up with an excellent match. For instance, if you smell chocolate in your wine, pair it with a chocolate dessert.
Try out these combinations
There are so many amazing pairings that you could go for, but we’ve decided to single out some which will definitely blow your guests away.
If you love the reds
If you are making a meal which includes truffles and mushrooms (such as this pizza), you cannot go wrong with a red wine such as Pinot Noir or Dolcetto. They are light, but have a lot of savory depth.
In case you decide to make a meal such as lasagna or spaghetti Bolognese (or some other tomato-based dish), you can opt for Barbera. Its appeal lies in its low tannins and the cherry fruit. Another good match for pasta is Negroamaro.
Are you preparing for a barbecue? Make sure you stack up on Gamay, which goes perfectly with spicy sausages, sardines and griddled eggplant. Pinotage works just as well with a BBQ.
For hearty meals, such as beef and lamb, or coq au vin, Cabernet Sauvignon is the way to go. Its complex mixture of aroma, flavor and texture will enchant you. If it’s underripe, you can expect a minty aroma.
Classic steak (or any other kind) is best paired with the Argentinian favorite, Malbec. Its full-bodied, rich taste with damson and black plums will delight you. Shiraz also goes particularly well with roasted veggies and grilled steaks.
For a vegetarian main course, consider Tempranillo as your wine of choice.
If you like the whites
A roasted turkey or chicken is best accompanied by a Chardonnay. Also, go for ‘oaked’ Chardonnay if you decide to pair it with smoked trout or salmon. There are various aromas so you are bound to found something you like.
For seafood, such as prawns and raw oysters, opt for Albariño. Make sure to drink this white peach-flavored wine fresh and cold.
Pinot Gris goes great with Chinese food, while dry Gewürztraminer is ideal for spiced food and Asian flavors.
In case you are looking for aperitifs, consider Riesling, Viognier or dry Muscat.
White wines such as sweet Semillon are perfect for desserts such as apricot tart or treacle sponge.
With salty foods, you can choose most dry sparkling wines (for example, brut Champagne) because they have a little bit of sweetness.
When it comes to cheesy dishes, dry rosé is almost always the right answer.
As you can see, your choices are basically endless. Hopefully, some of these pairings inspired you. Bon appétit!