Wine pairing can seem like a daunting task, especially for those who are new to the world of wine. However, with a few simple tips, you can easily learn to match food and wine and impress your guests at your next dinner party.
Here are some basic principles to consider for your next wine pairing:
- In general, you want to match the weight and texture of the wine with the weight and texture of the food. For example, a light-bodied white wine like a Riesling would pair well with a light seafood dish, while a full-bodied red wine like a Cabernet Sauvignon would pair well with a hearty steak.
- Match the acidity and sweetness of the wine with the acidity and sweetness of the food. For example, a dish with a high acidity, such as a tomato-based pasta sauce, would pair well with a wine that also has high acidity, such as a Pinot Noir. Similarly, a dish with a high sweetness, such as a fruit-based dessert, would pair well with a wine that also has high sweetness, such as a dessert wine like a Sauternes.
- Pay attention to the flavours of the wine and the food. For example, a wine with a strong fruity flavor, such as a Chardonnay, would pair well with a dish that also has strong fruity flavors, such as a chicken dish with a fruity sauce. Similarly, a wine with a strong spicy flavor, such as a Zinfandel, would pair well with a dish that also has strong spicy flavors, such as a chili.
- A good rule of thumb is to pair wine with foods that share similar flavor and aroma characteristics. A Sauvignon Blanc, with its high acidity, grassy notes and citrus flavors, can be paired with light seafood, salads, and dishes with high acidity like tomatoes and asparagus. A Chardonnay with its buttery, vanilla and tropical fruit notes will pair well with creamy pastas and chicken dishes with creamy sauces. A Pinot Noir with its light body, red fruit flavors, and earthy undertones will pair well with poultry, pork, and fish dishes with lighter sauces. A full-bodied red like a Merlot or Cabernet Sauvignon will pair well with red meat, grilled vegetables, and dishes with bold, rich sauces.
- When in doubt, consider the sauce or marinade of the dish as it can make all the difference. A dish with a creamy sauce will pair well with a white wine with a creamy texture such as a Chardonnay, while a dish with a spicy sauce will pair well with a red wine with a spicy flavour such as a Shiraz.
Finally, remember that the most important thing is to enjoy the wine and the food. Experiment with different pairings and don't be afraid to try something new. With a little bit of knowledge and a lot of experimentation, you'll be a wine pairing pro in no time.
It doesn't matter which wine you are looking for, we have something that will pair with your dish. Shop here.