Wine Pairing. Some wine and food pairing advice is very limiting.. The truth is that you can eat almost anything you want while sipping any wine you desire. Are you serving a steak with a glass of crisp pinot grigio? That’s fantastic. Is it something that most food-pairing books recommend? Not at all. However, there are tried-and-true recommendations to help you plan dinners and parties and live a life as a knowledgeable foodie. It’s essentially a case of “you should know the rules before you break them.” Here are 15 suggestions for food and Pairing Wines.
Wines from the Old World, meant for Old World cuisine
he flavors of food and wines that have grown up together over the centuries—Tuscan recipes and Tuscan wines, for instance—are almost always a natural fit. This pappardelle with veal ragù pairs well with a medium-bodied Chianti, for example.
Rosé Champagne pairs well with entrees as well as appetizers.
Rosé sparkling wines, such as rosé Champagne, cava, and sparkling wine from California, have the taste depth and richness to complement a variety of main meals, such as beet risotto.
Rieslings that are off-dry go nicely with sweet and spicy foods.
Many Rieslings, Gewürztraminers, and Vouvrays have a modest sweetness that serves to temper the heat of spicy Asian and Indian cuisines, such as this Thai green salad.
Pates, terrines, and mousses with Zinfandel
When you can use the same adjectives to describe a wine and a food, you can usually pair them together. Zinfandel, Italy’s Nero d’Avola, and Spain’s Monastrell, for example, are rustic and rich wines, as is creamy chicken-liver mousse.
Grüner Veltliner: goes well with fresh
The citrus-and-clover aroma of Austrian Grüner Veltliner is lovely when there are lots of fresh herbs in a dish, such as zucchini linguine with herbs. Other grapes that work well in this style include Albario from Spain and Vermentino from Italy.
Syrah: for dishes with a lot of spice.
When a meat is heavily seasoned, such as cumin-spiced burgers with harissa mayo, choose a red wine with a lot of spicy notes. Washington Syrah, Cabernet Franc from France, and Xinomavro from Greece are all excellent choices.
Moscato D’Asti is a fruit-loving wine.
Moderately sweet sparkling wines, such as Moscato d’Asti, demi-sec Champagne, and Asti Spumante, help to highlight the fruit rather than the sugar in the dessert. Make this sweet Pear Salad to go along.
Malbec holds its own against sweet, spicy BBQ sauces.
Malbec, Shiraz, and Côtes-du-Rhône wines are big and powerful enough to pair with meals coated with heavily spiced barbecue sauces, like these spicy-sweet ribs
Sauvignon blanc pairs well with tart sauces and dressings.
Zippy wines like Sauvignon Blanc, Vinho Verde from Portugal, and Verdejo from Spain won’t be overwhelmed by tangy meals like scallops with spinach and balsamic
Pinot Grigio is a light white wine that goes well with fish.
When paired with equally delicate white wines, such as Arneis from Italy or Chablis from France, light seafood dishes, such as branzino or Orata, seem to take on more flavor.
Dry Rose: For rich cheesy dishes
Sandwiches with Italian cheese baked in the oven.
Some cheeses pair better with white wine, while others couple better with red; however, practically all cheeses pair well with dry rosé, which has the acidity of white wine and the fruit flavour of red. Try these Triple-Decker Baked Italian Cheese Sandwiches for a decadent cheese feast.
Champagne pairs well with salty foods.
The majority of dry sparkling wines, such as brut Champagne and Spanish cava, have a slight sweetness to them. When eaten with salty dishes like crispy udon noodles with nori salt, they become even more refreshing.
Cabernet Sauvignon fabulous with juicy red meats
With steaks and foods like lamb chops with frizzled herbs, Cabernet, Bordeaux, and Bordeaux-style blends are fantastic. These wines’ robust tannins invigorate the palate with each bite.
Chardonnay pairs well with fatty fish or seafood in a cream sauce.
Silky whites, such as Chardonnays from California, Chile, and Australia, pair well with salmon or any other type of shellfish in a creamy sauce.
Pinot Noir is a wine that goes well with earthy flavors.
Earthy ingredients like mushrooms and truffles pair well with light-bodied reds like Pinot Noir and Dolcetto, which have a savory depth to them.