Wine & Food

Your Pairing Guide

Wine & Food Pairing Guide ~ Kitchen Tricks

Your Pairing Guide

By now we've all heard that wine in "reasonable" amounts is good for you.

Right?

But, pairing the perfect grape libation to your perfect meal can be challenging for any host and hostess.

With a basic understanding of combination's and some creativity of your own, it's actually hard to get it wrong.

The first thing to remember is that there really are no strict rules.

If something tastes good, go with it and enjoy.

Here are a few pointers though to get you started:

Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with.

Your dinner libation is meant to complement the taste of the dish, not overpower it.

For the most part, the color goes with meat of the same color; white with white meats; red wine, with red meat; however, this is a rule meant to be broken.

Is there a right temp?

Yes.

A wine's temperature is a bit like ours: A few degrees's difference can take it from Okay, to, Oh yes!

Most reds taste best between 55 and 65 degrees Fahrenheit, whites between 41 and 48.

To hit these ranges, remove chilled whites from the fridge 20 minutes before serving; cool room-temp reds in an ice bucket for 10 minutes.

Why it matters: Whites aren't as flavorful when cold, and sipping it too chilled numbs your palate.

Too-warm reds. may taste bitter and have a strong alcohol flavor.

Try matching a wine with foods from the same region.

For example, choose an Italian vino to go with an Italian dish.

Although you are well on your way to making your own combination's, check out our recommended food and wine combination's below (we've also included one listing for beer):

The Reds

Dry • Medium to Full Bodied • Tannic

Pairs well with;

Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses

Merlot

Dry • Full Bodied

Pairs well with;

Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese

Pinot Noir

Dry • Light to Medium Bodied

Pairs well with;

Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese

Syrah/Shiraz

Dry • Full Bodied

Pairs well with;

Poultry, beef, stews, chili, duck, lamb, goose, strong cheese

Zinfandel

Dry • Medium Bodied

Pairs well with;

Italian food, Spicy stews, chili, lamb, Mexican food, pasta, pizza, strong cheese

Chianti

Very Dry • Medium to Full Bodied

Pairs well with;

Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana

Beaujolais

Dry • Light Bodied

Pairs well with;

Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese

The Whites

Dry - Very dry • Full Bodied

Pairs well with;

Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese

Sauvignon Blanc

Dry • Light to Medium Bodied

Pairs well with;

Appetizers, salad, chicken, fish, seafood, shellfish, ham, Mexican food, strong cheeses, desserts

Pinot Gris/Grigio

Dry • Light to Medium Bodied • Crisp

Pairs well with;

Sandwiches, fish, lobster, pizza, veal, poultry, mild cheese

Riesling

Semi-sweet to Dry • Light Bodied

Pairs well with;

Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts

Gewurztraminer

Semi-dry • Light to Medium Bodied

Pairs well with;

Poultry, fish, Thai food, BBQ, mild cheese

Champagne

Pairs well with;

Appetizers, fish, lobster, seafood and desserts

Beer

Indian food, spicy foods, sushi and sashimi, and of course, pizza.

Corks or screwcaps?

Screwcaps.

Traditionalist experts may scoff, but wine stays purer under a screwcap than under any other closure.

In New Zealand alone, screwcap use has risen from zero to an estimated 90 percent in five years.

Why it matters: Cork bark is riddled with natural imperfections, so it can leak or impart flavors.

Failure rates are 2 to 12 percent.

Does letting wine breathe really do anything?

Yes.

Oxygen does the same thing it does for you during a quick run: helps it loosen up (for wine, that often results in a more intense flavor).

Not convinced?

Pour half a bottle into a carafe, decanter, or generous-size glass and let it sit for up to 15 minutes before drinking.

Then compare it with a glass from a freshly opened bottle.

You'll notice more flavor in the libation that got air.

Why it matters: More complex wines, usually reds, benefit the most from breathing.

Cabernet sauvignon, merlot, and syrah are three in particular that can taste harsh right out of the bottle.

Letting them breathe will help them mellow out a little.And there you have it.

Keeping these base points in mind should get you going in the right direction.

Cheers!

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