Some people are not getting the full advantage of wine because of an odd pairing with food. It can even give the wrong impression about wine. Wine pairing is the foundation of building a love for wine. You will discover the power of wine in food that it can still elevate the flavors and sensations in your mouth.
It is a tricky task but let us break it down to the basics.
Forget the Old Rule
Regardless of the type of meat you are cooking, check what flavor profile your meal has. It is the dominant taste that flies in your mouth, and not the meat, so you need to match your wine with that flavor.
Wash the Salt With Bubbles
Salty foods are overwhelming. Too much saltiness could tarnish the wine’s taste. As such, the bubbly Champagne is a good option because it can cleanse the palate and infuse its fruity taste and texture.
Acid works best with acid
Think of the food that tastes yummier when you add a little bit of citrus on it. Chances are, acidic types of wines such as Sauvignon Blanc or Chianti will be the best pair of it. Usually, white wines are paired with white meat. But what if you preferred wine? You can still match it with your white meat by picking a red wine that is stronger in acidity.
Tannin is great with fatty foods
Tannin is the bitter taste that you get from wine. The tannin will balance out the greasy feel in your mouth. Cabernet is a type of wine that has a lot of tannins, try it when you have barbecue ribs.
Sweets for the Sweets
Sweets sometimes taste the same in the mouth that is why you need the wine with higher intensity of sweetness so that the dessert will not overpower it.
We also made a list of meats and the best wines to pair with it.
Beef and Lamb cooked or paired with:
- Roasted or Grilled – Cabernet Sauvignon or Merlot
- Barbecue – White Zinfandel or Zinfandel
- White Sauce – Cabernet Sauvignon or Merlot
- Herbs – Merlot or Shiraz
- Tomato – Zinfandel and Chianti
Pasta or Vegetables cooked or paired with:
- Tomato or marinara – Zinfandel and Chianti
- Basil or pesto – Merlot and Chardonnay
- Tomato Oregano – Chianti Merlot
- Cream Sauce – Pinot Noir and Chardonnay
- Garlic – Merlot and Pinot Noir
Chicken, Pork, and Tuna cooked or paired with:
- Baked or Grilled – White Zinfandel and Sauvignon Blanc
- Barbecue – White Zinfandel, Merlot, and Shiraz
- Hot and Spicy – White Zinfandel and Reisling
- Herbs – Chardonnay and Pinot Noir
- Cream Sauce – Chardonnay and Pinot Grigio
- Tomato – Merlot and Chardonnay
Fish or Seafood cooked or paired with:
- Grilled Dark Fish – Pinot Noir and Chardonnay
- Grilled Lighter Fish – Chardonnay and Sauvignon Blanc
- Herbs – Sauvignon Blanc and Chardonnay
- Butter – Chardonnay and Sauvignon Blanc
- Garlic – Chardonnay and Sauvignon Blanc
- Lemon – Sauvignon Blanc and Chardonnay
- Hot and Spicy – Pinot Grigio
We wish that you make this list your helpful guide to your next wine and food pairing adventure. Remember so old rules we know are not exactly right. Also, these above-listed information is only a guide, so that you do not have to make guesswork. But always trust your palate and it will guide you to what you like.