Some Wine Pairing Suggestions

Wine pairing can elevate any meal, creating harmony between the food’s flavors and the wine’s character. Here’s a guide to classic and creative pairings for different dishes, highlighting ways to bring out the best in each course and bottle.

Red Wine Pairings

• Cabernet Sauvignon and Steak: The tannins in a Cabernet Sauvignon work wonders with a rich, juicy steak, especially when grilled or seared. The wine’s structure balances the meat’s fat, while the deep berry and pepper notes enhance its savory flavors.
• Pinot Noir and Mushroom Dishes: With its earthy undertones, Pinot Noir pairs beautifully with mushrooms, roasted chicken, and dishes with truffle or forest notes. Its lighter body and delicate flavors make it versatile with a range of savory dishes.
• Malbec and BBQ Ribs: The smoky, intense flavors of barbecue ribs pair perfectly with Malbec. This wine’s bold fruit and slight spiciness balance the sweetness of barbecue sauce and enhance the meat’s smoky richness.

White Wine Pairings

• Chardonnay and Lobster: A buttery Chardonnay complements lobster, especially when prepared with a rich sauce or butter. This combination enhances the lobster’s sweetness and creaminess, creating a luxurious pairing.
• Sauvignon Blanc and Goat Cheese Salad: The zesty acidity of Sauvignon Blanc cuts through the creaminess of goat cheese, making it a delightful pairing for salads with tangy dressings and fresh vegetables. Its citrusy notes also match well with green herbs and lighter fare.
• Riesling and Spicy Asian Dishes: An off-dry Riesling, with a touch of sweetness, is a fantastic choice for spicy foods. The wine’s natural acidity and subtle sweetness balance the heat of dishes like Thai curries or Szechuan stir-fries without overpowering the flavors.

Sparkling Wine Pairings

• Champagne and Fried Foods: The acidity and bubbles in Champagne act as a palate cleanser, making it a surprisingly perfect match for fried foods like tempura, fried chicken, or French fries. This pairing balances richness with refreshing effervescence.
• Prosecco and Fresh Fruit: Prosecco’s light, fruity notes pair well with fresh berries, melon, and citrus fruits. It’s an ideal match for fruit-based appetizers, brunch dishes, or even dessert.

Rosé Pairings

• Rosé and Mediterranean Dishes: Dry rosé is versatile with Mediterranean fare, from Greek salads to roasted vegetables and grilled seafood. Its lightness complements the herbs, olives, and tomatoes typical in Mediterranean cuisine without overpowering these delicate flavors.
• Rosé and Charcuterie: The acidity in rosé pairs well with cured meats, cheeses, and olives. Its versatility means it can handle a mix of flavors, making it ideal for charcuterie boards with various textures and tastes.

Dessert Wine Pairings

• Port and Dark Chocolate: The rich sweetness of Port wine enhances dark chocolate’s complex bitterness, creating a decadent finish. Pairing Port with chocolate desserts or even a simple piece of dark chocolate makes for a satisfying end to a meal.
• Moscato d’Asti and Fresh Berries: Moscato’s light sweetness and gentle fizz pair beautifully with fresh berries, custards, or citrus-based desserts. Its floral notes and low alcohol content make it a refreshing companion for lighter, fruit-forward desserts.

Final Thoughts

Pairing wine with food doesn’t have to follow strict rules; experimenting with different combinations is a great way to find new favorites. Start with these classic matches to create balance and harmony between your dishes and your wines, and don’t be afraid to make unexpected pairings to suit your tastes. The best wine pairing is ultimately the one that enhances your meal and brings joy to the table.