How To Pair Wine And Food
Pairing wine and food is the focus of this part of our wine guide…
The taste of a wine can improve or worsen depending on the food that you drink it with. There are only a few combinations which really do not work, however, by learning a little you can bring the best out of both the wine and the food.
There are two basic and simple approaches involved; one is contrast, where the wine is different in character to the food, yet still complimentary, and the other is complimentary, where the wine and food work together through a similar trait (such as sweetness or acidic). Either style of pairing will work well; choosing one way over the other is just depends on the type of food being served and your personal preference.
Regional combinations are worth paying attention to as food originating from a particular region or country will often pair well with the local wines, as they have both evolved to complement one another. The foods that are hardest to combine 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. Personal experimentation is necessary if you insist on pairing wine with such foods.
Here are some examples of wine and food pairings: pair beef with heavier reds like Zinfandel, Bordeaux, or Cabernet Sauvignon; most of these wines go well with lamb as well, but this meat can take white wines like Pinot Gris too; for poultry, look for whites or light reds when there is a heavy sauce, Pinot Noir and Beaujolais work well; finally, fish should always be served with whites, and Sauvignon Blanc makes a good choice.
However, though these are said to be classic pairings, that doesn’t mean that you’ll necessarily like all of them. Keep in mind that your palate is unique to you, so if you don’t like a combination, don’t use it. It’s worth remembering also that many people have their preferred style of wine and stick to that style regardless of the occasion or the food on offer. Therefore, you should always have different varieties on hand when entertaining other people. You can recommend a certain variety, but the final decision about what they drink should be up to your guests.