Pairing wine and food is the topic of this installment of our wine guide…
The taste of a wine can improve or worsen depending on the food that you drink it with. There are only a few combinations which really do not work, however, by learning a little you can bring the best out of both the wine and the food. If you’re going to take the time to prepare a nice meal for yourself or for guests then the selecting the right wine will really add to the occasion.
There are two basic and simple approaches involved; one is ‘contrast‘, where the wine is different in character to the food, yet still complimentary, and the other is ‘complimentary’, where the wine and food work together through a similar trait (such as sweetness or acidic). Either works equally well but which to apply varies on the type of food being served.
Regional combinations are also worth paying attention to as food originating from a particular region or country will often pair well with the local wines, as they have both evolved to complement one another.
Problem foods include eggs and egg dominated dishes, acidic foods, such as tomatoes or vinaigrette dressings, and spicy foods. There’s no specific rules or recommendations for these and it’s really a case of hit and miss. Personal experimentation is necessary if you insist on pairing wine with such foods.
Here are some examples of the above theory in practice: beef is best paired with Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel or Pinot Noir; lamb pairs well with Bordeaux, Cabernet Sauvignon, Pinot Gris, or Medoc; poultry served with a ‘light’ sauce pairs well with Chardonnay, Chablis or White Burgundy; poultry served with a ‘heavy’ or spicy sauce goes well Zinfandel, Pinot Noir or Beaujolais; fish is best served with Sauvignon Blanc or White Burgundy.
These are somewhat classic examples of wine and food pairings but that doesn’t mean that you’ll necessarily like all of them. Everyone has a different palate and appreciates different tastes and flavors.
It‘s worth remembering also that many people have their preferred style of wine, and stick to that style regardless of the occasion or the food on offer. So, if you’re entertaining a guest who only drinks white wine, it’s not advisable to insist on them drinking a particular red wine just because you think it matches the food well. Make a suggestion to them, but still give them a choice.
Want to know more about wine? Take a look at our free guide: Wine 101