A Guide to Wine and Food Pairing

28 July 2024

A Guide to Wine and Food Pairing

Wine and food pairing can seem like an art form, but it’s easier than you might think. The goal is to balance the wine’s acidity, sweetness, tannins, and body with the flavours and textures of the food.

When done right, the combination can enhance your dining experience, bringing out the best in both the dish and the wine.

Here’s a guide to help you master the basics of wine and food pairing.

1. Red Wine with Red Meat

Why it works:

Red wines, such as Cabernet Sauvignon, Merlot, and Syrah, typically have higher tannin levels. Tannins are compounds that add a dry, astringent taste to wine, which can be balanced by the fat and protein in red meat. The richness of a steak, for example, complements the bold flavours and tannic structure of a robust red wine.

Example Pairings:

Cabernet Sauvignon with grilled ribeye steak
Merlot with roasted lamb
Syrah with barbecued ribs

2. White Wine with Poultry, Seafood, and Salads

Why it works:

White wines, such as Chardonnay, Sauvignon Blanc, and Pinot Grigio, are typically lighter in body with higher acidity. This makes them a great match for lighter dishes like poultry, seafood, and salads. The acidity in the wine can cut through the richness of dishes like creamy chicken or balance the flavours in a fresh seafood salad.

Example Pairings:

Chardonnay with roast chicken
Sauvignon Blanc with grilled fish or seafood salad
Pinot Grigio with Caesar salad

3. Rosé Wine with Light Dishes and Mediterranean Cuisine

Why it works:

Rosé wines combine the fruity flavours of red wines with the crispness of white wines, making them incredibly versatile. They are particularly good with light dishes and Mediterranean cuisine, where the fresh, vibrant flavours can be complemented by the wine’s acidity and fruitiness.

Example Pairings:

Dry Rosé with grilled vegetables
Provençal Rosé with Niçoise salad
Sparkling Rosé with light tapas

4. Sparkling Wine with Appetizers and Desserts

Why it works:

Sparkling wines, such as Champagne, Prosecco, and Cava, have high acidity and effervescence that cleanse the palate. This makes them perfect for pairing with a variety of appetisers and desserts. The bubbles and acidity can cut through the richness of fatty or fried foods and balance the sweetness of desserts.

Example Pairings:

Champagne with smoked salmon canapés
Prosecco with fresh fruit and soft cheeses
Cava with churros or light pastries

5. Dessert/Fortified Wine with Sweet Dishes or Strong Cheeses

Why it works:

Dessert wines, like Sauternes, Port, and Moscato, are sweet and often have rich, concentrated flavours. These wines pair well with equally sweet desserts, creating a harmonious balance. They can also be paired with strong, salty cheeses, where the sweetness of the wine contrasts beautifully with the saltiness of the cheese.

Example Pairings:

Sauternes with crème brûlée
Port with blue cheese
Moscato with fruit tarts

General Tips for Wine and Food Pairing

Match the weight and intensity: Light-bodied wines pair well with lighter dishes, while full-bodied wines complement richer, more robust dishes.
Consider the sauce: Often, the sauce or seasoning in a dish will determine the best wine pairing more than the main ingredient.
Balance sweetness and acidity: Sweet wines pair well with salty foods, and acidic wines can balance out fatty or oily dishes.
Experiment: The best way to learn about wine and food pairing is to experiment and see what you enjoy. Personal preference plays a significant role in finding the perfect match.

The wash up:

Wine and food pairing doesn’t have to be daunting.

By following these guidelines and trusting your palate, you can enhance your dining experience and discover new and exciting combinations.

So, next time you’re planning a meal, consider the wine as an integral part of the menu and enjoy the delightful symphony of flavours that a well-chosen pairing can bring.

Cheers to enjoying good food with great wine!

Mike and Kim

greenskin wine - Medley Pack

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