How to Pair Food and Wine
You might be wondering how so many different types of wine can come from just one little tasty berry fruit. Well, the truth is there are many different types of grapes that come from many different parts of the world. Every wine is named after the type of grape it is made from. Every grape has its own unique set of flavors and characteristics depending on what type of grape it is and what part of the world it originates. A varietal wine is one that is made from one type of grape or is the dominant juice in the wine, depending on where it is made.
Because wines have such unique flavor differences based on these varying grapes from around the globe, some wines just naturally go better with certain foods based on their flavor profiles. It's like putting peanut butter and jelly or tuna fish and mayonnaise together, the flavors just work as a pair. But try putting peanut butter with tuna fish and you'll find that their flavor profiles don't really blend together so well.
Fortunately, there are some basic rules to pairing food with wine that are easy to follow and will help every wine lover at the dinner table. So, take a look at some of these basic food and wine pairings to get you started, and before you know it, you'll be pairing wines like a pro.
RED WINES
Barbera: Pair with pasta and tomato dishes.
A Barbera red will often have a rich aroma of berries, cherries, and plums while its flavor combinations will consist of vanilla, toasted nut, or even a touch of smokiness.
Cabernet Sauvignon: Pair with any red meat.
This is a heavy, full-bodied red wine that is rich in strong tannins. The aged oak barrels give this wine a complexity of flavors that may include blackberry, cassis, and even bell pepper. Cabernet Sauvignon wines are often mixed with other grape varieties to make them easier to drink earlier. For instance, French Bordeaux is actually Cabernet Sauvignon mixed with Merlot.
Merlot: Pair with poultry or grilled meats.
A Merlot is a dry red wine that is generally smoother than other red wines due to its lower tannins. It goes well with most meats and other foods due to its smooth nature. Its flavor combinations can include black cherry, boysenberry, herbs, and mocha tastes.
Pinot Noir: Pair with duck, lamb, roast beef, or salmon.
This full-bodied red wine is best known for its smooth and velvety taste and texture. It generally has a higher alcohol content than some other red wines. Pinot Noir is a very fruity wine that is full of flavor with just a hint of herbs and spices. Its flavors and aromas often taste and smell of black cherries and roses.
Sangiovese: Pair with Italian foods and pastas.
This dry red wine is considered medium in body with a smooth texture. It has an earthy bouquet with a nice blend of berries, plums, floral, and spices. When mixed with other grape varieties, Sangiovese is used to produce Italian Chianti wines.
Syrah or Shiraz: Pair with duck, beef, steak, or wild game.
This is a very flavorful, complex red wine that is often a very dark red or nearly black color. Its usually has strong flavors that can range from raspberries and plums to white pepper and smokiness.
Zinfandel: Pair with grilled meats and steak.
Red Zinfandel wines come in a variety of different types and flavors depending on where they are made. Some Zinfandel wines are considered light while others are considered full bodied. They can be spicy or fruity with flavor combinations that can include black pepper, licorice, or raspberry jam.
WHITE WINES
Chardonnay: Pair with chicken, fish, or seafood.
This is a dry white wine that is typically fuller bodied and more acidic than the other white wines. It has a fruity aroma with hints of grapefruit or lemon. Chardonnays are fermented in oak barrels which give them a rich, toasty, and buttery taste with flavor combinations of apple, nuts, or vanilla. French Chardonnays are generally milder in flavor than California Chardonnays.
Gewurztraminer: Pair with pork sausages or spicy Asian foods.
This white wine has a spicier bouquet and can be either dry or sweet in nature. Its fruity flavor combinations can consist of apricots, peaches, tropical fruits, and lychee.
Pinot Grigio: Pair with freshwater salmon or seafood.
Sometimes called Pinot Gris, a Pinot Grigio is a light and crisp white wine with hints of almond, lemon, and vanilla.
Reisling: Pair with chicken, pork, fish, or spicier foods.
Depending on what part of the world they come from, Reisling wines can either have a very dry or a very sweet flavor to them. They tend to have a floral aroma and go well with white meats. California Reisling wines are generally sweeter than those from Germany, which are both sweet and acidic in taste.
Sauvignon Blanc: Pair with poultry, seafood, salads, or cheeses.
This is one of the lighter white wines that has a crisp and acidic finish. It usually has a grassy, citric aroma to it. Sauvignon Blanc wines often taste like apples, pears, melons, limes, green teas, or even freshly mowed grass. They also often have a smoky flavor to them. California varieties are a bit grassier than the ones produced in New Zealand.
