Wine and food pairing may seem complex, but it’s essentially a process of experimentation and enjoyment. If you’ve ever wondered how to pair your bottle of Shiraz or Pinot Noir with a meal, you’re in luck. In this article, we’ll explore some of the best food matches for various wine styles.
White Wines
Sauvignon Blanc: This light, zesty white is best known for its high acidity and herbaceous flavour profile. Seafood dishes like oysters and scallops make a perfect pairing. Also, think of fresh greens and tangy goat cheese salads, and don’t forget about chicken with lemon and herb marinade. These food options will complement the wine’s refreshing citrus notes and balance the acidity.
Chardonnay: A more full-bodied white, Chardonnay’s rich, creamy notes marry well with dishes that echo these traits. Cream-based sauces, grilled chicken or turkey, and even lobster or crab with a butter sauce bring out the best in Chardonnay. If your Chardonnay is oaked, consider heartier dishes like roast pork with a cream and mustard sauce.
Red Wines
Pinot Noir: Known for its light body and fruity flavours, Pinot Noir pairs beautifully with earthy flavours. Duck, grilled chicken, or roasted turkey are great choices, as are dishes with mushrooms or truffles. Lighter fish dishes, like salmon or tuna, also go surprisingly well with this versatile red.
Cabernet Sauvignon: A bold, full-bodied red like Cabernet Sauvignon requires hearty, robust dishes to stand up to its strong tannins. Think along the lines of rich red meats – grilled steaks, braised beef, lamb shanks. If you prefer vegetarian options, mushroom stroganoff or eggplant parmigiana can be the star of the show.
Rosé Wines
Provence Rosé: The versatile, light, and often dry rosé from Provence are often considered the ideal summer wines. They pair perfectly with a wide range of light summer foods. Consider dishes like grilled seafood, salads, and even light pasta dishes. The wine’s light red fruit and melon flavours also make it a perfect partner for spicy dishes.
Sparkling Wines
Champagne/Prosecco: The high acidity and carbonation in these bubblies can cut through rich, creamy dishes like alfredo pasta, quiche, or creamy risotto. They also balance well with salty, fatty foods – think fried chicken, or salty appetizers like popcorn or potato chips. Sushi is another excellent choice, with the wine’s acidity complementing the rice’s sweetness and contrasting the fish’s richness.
Dessert Wines
Port: This rich, sweet fortified wine pairs excellently with a wide range of desserts. Traditional pairings include blue cheese, dark chocolate desserts, and dishes with nuts or dried fruit. A lesser-known but delicious pairing is spicy Asian dishes, where the sweetness of the wine tames the heat.
Sauternes: Known for its rich, honeyed sweetness, Sauternes pairs wonderfully with creamy blue cheese, foie gras, or desserts like crème brûlée or fruit tarts.
Be Sure To Have a Wine Fridge For Your Pairings
A wine fridge, like the ones available at DIVIN, is an indispensable asset, especially when you enjoy experimenting with wine and food pairings. It caters to the sophisticated requirements of different wine varieties, both in terms of storage temperature and humidity, preserving their distinct aromas and flavours. The intricate character of a great wine can be lost without the precise, consistent climate control that a specialised wine fridge provides.
Just Have Fun
Wine pairing doesn’t need to be intimidating. It’s all about balance and enhancing the food and wine’s flavour profiles. Remember, the best pairing is one that you’ll enjoy. These guidelines are not rules, but starting points for your culinary adventures. So, explore, experiment, and most importantly, savour every bite and sip. Cheers to great food and wine pairings!