Wine 101 - How To Pair Wine And Food
- By Mark Walters
- Published 12/7/2009
- Wine and Spirits
- Unrated
The taste of a wine can improve or worsen depending on the food that you drink it with. Although there are only a few combinations which really don't work, learning the basics about pairing them will bring out the best in both.
There are two main simple approaches too approaches to choose from - contrast and complimentary. The contrast approach involves pairing wines to foods that differ in their characteristics (taste, sweetness, dryness, etc.), but which come together to create something new. The complimentary approach works by pairing wines and foods which share similar traits, and so naturally combine well. Either style of pairing will work well, and choosing one way over the other just depends on the type of food being served and your personal preference.
Here are some examples of wine and food pairings. 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 Sauvign
on Blanc or White Burgundy. Keep in mind though that your palate is unique to you, so if you don't like a combination, don't use it, even if others claim that it is wonderful.
Regional combinations are another thing to consider, as food originating from a particular region or country will often pair well with wines that are from the same location. The reason this is so is because they have evolved together over hundreds of years, with subtle complimentary changes being made here and there by the local wine producers and chefs. So, wines and foods from France work well together, as do ones from Italy.
As for other foods, those which are hardest to pair with wines are egg dishes, acidic foods, and hot and spicy selections. There are no specific rules or recommendations for these, and it's really a case of hit and miss. When it comes to such foods, personal experimentation is the only way to find a good wine match.
Keep in mind also that some people have a favorite wine style that they stick to regardless of the food being served. 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.
There are two main simple approaches too approaches to choose from - contrast and complimentary. The contrast approach involves pairing wines to foods that differ in their characteristics (taste, sweetness, dryness, etc.), but which come together to create something new. The complimentary approach works by pairing wines and foods which share similar traits, and so naturally combine well. Either style of pairing will work well, and choosing one way over the other just depends on the type of food being served and your personal preference.
Here are some examples of wine and food pairings. 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 Sauvign
Regional combinations are another thing to consider, as food originating from a particular region or country will often pair well with wines that are from the same location. The reason this is so is because they have evolved together over hundreds of years, with subtle complimentary changes being made here and there by the local wine producers and chefs. So, wines and foods from France work well together, as do ones from Italy.
As for other foods, those which are hardest to pair with wines are egg dishes, acidic foods, and hot and spicy selections. There are no specific rules or recommendations for these, and it's really a case of hit and miss. When it comes to such foods, personal experimentation is the only way to find a good wine match.
Keep in mind also that some people have a favorite wine style that they stick to regardless of the food being served. 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.
