Title: Basic Wine & Food Pairing Guidelines
As any true food or wine enthusiast understands, there’s nothing that quite beats the perfect combination of the two. A dish might be incredible on its own, and a bottle of wine can be truly special – but if the two compliment each other, you really have an enviable dining situation on your hands!
Unfortunately, many of us – even those of us passionate about what we eat and drink – don’t quite understand how best to pair popular types of food and wine. So before you head out to Marks and Spencer for your next bottle of wine, here are a few basic but helpful tips on which foods go best with popular types of wine.
Generall light and crisp, Pinot Grigio works best with relatively delicate dishes that won’t overpower the wine. Many people like to match seafood with Pinot Grigio, though lighter white meat dishes will work as well.
Sauvignon Blancs are a bit drier than some other white wines, and maintain a crisp, sometimes almost tangy taste. White meat and fish dishes with heavy seasoning and concentration on herb and citrus flavours will often work beautifully with this type of wine.
A dry and smooth white wine, Chardonnay, as noted by Food & Wine, works best with fattier fishes like salmon, and white meat and seafood meals featuring rich sauces and flavours. Chardonnay can handle a bit more contrast than some lighter whit wines, so these heavier, richer sauces will work nicely.
Often a bit too intense on its own for a main course, Champagne goes best with light appetizers and desserts. The fun thing is that Champagne will often compliment both salty and sweet foods, which gives you options to explore.
A red wine with a light body but deep flavour, Pinot Noir goes best with rustic and earthy tastes. Mushrooms and grilled vegetables, either on their own or with dark meat dishes, can be lovely with a good Pinot Noir.
At once fruity and rich, Zinfandel can be a tricky wine to pair. Often, this wine too will work with rustic flavours, though creamy or fruit-infused sauces will also compliment the wine well.
At once dry, soft and smooth, Merlot is an interesting and very popular type of wine that is often seen as one of the most versatile. Just about any meat entree can be compatible with a Merlot, and in particular many like to enjoy Italian food with this wine.
Strong and somewhat intense, Cabernet Sauvignon will often overwhelm dishes that aren’t powerful on their own. Heavy red meat dishes – steaks, ribs, chops, etc. – will work wonderfully with Cabernet Sauvignon for a robust meal.