Photo by Lefteris kallergis on Unsplash *
The following suggestions are general guidelines for food and wine pairings. The first rule is drink what you like! The second rule is choose a wine that won’t get overpowered by the flavors of the food. But, if you’re looking for some help, here are some general pairing suggestions:
Sparkling wines work well with most any food
- Pork and chicken dishes work well with most white wines
- Carb-based meals (pasta, potatoe, rice) work well with acidic wines, like Sauvignon Blanc (white), Pinot Noir or Barbera (reds)
- Spicy dishes generally pair well with fruitier, sweeter wines (Riesling, Grüner Veltliner*, *Gamay Beaujolais, Carménère)
- Rich or fatty dishes can benefit from either a high acid wine such as a Pinot Noir or an oaked Chardonnay that will complement the flavors
Red meats that are well-marbleized with fat, work well with higher tannin wines, like Cabernet Sauvignon, Syrah or Tannat Some Further Specifics:
Brunches****Egg dishes, Quiche: Sparkling Wine, Rosé, Sauvignon Blanc, Un-oaked Chardonnay, Pinot Grigio Poultry
Un-Seasoned Grilled Chicken: Sauvignon Blanc, Un-oaked Chardonnay
- Chicken with Barbecue Sauce: Zinfandel
- Spicy Asian Chicken: Grüner Veltliner
Turkey: Most white wines, Pinot Nor and Zinfandel Red Meats
**Steaks: **Cabernet Sauvignon, Syrah, Petite Syrah, Zinfancel, Merlot
- Hamburgers: Most red wines
BBQ Beef Ribs: Merlot, Syrah, Zinfandel Seafood
Mild White Fish: Pinot Grigio, Viognior, Un-oaked Chardonnay, Sauvignon Blanc
- Medium Fish (trout, snapper, grouper, or halibut): Un-oaked Chardonnay, Chenin Blanc, Pinot Noir
- Bolder Fish (salmon, swordfish and tuna): Pinot Noir
- Lobster: Sparkling wine, Sauvignon Blanc
**Crab: **Oaked Chardonnay
The bottom-line is back to rule number one - drink what you like! But, hopefully these suggestions will help if you’re in a quandary. Cheers!
Food and Wine Pairing - Just the Basics
