Wine and Food Pairing Made Easy

You always hear that wine should be carefully paired with food. So, which wine goes with what? And how should I know how to pair them? It almost seems I need to be an expert sommelier to pick a wine for dinner. But don’t worry. It’s actually easier than you think. Wine and food pairing is a complex art, but it doesn’t have to be daunting. There are a few basic principles you can follow to find the perfect wine for your dinner.

Understand Basic Wine Characteristics

First, it’s essential for you to grasp the basic characteristics of wine. Factors like sweetness, acidity, body, and tannins influence how wine interacts with food. For example, a sweet wine can complement spicy dishes, while a high-acid wine can cut through rich, creamy foods. Experiment with wines, keeping in mind these characteristics. It will also help you discover the wines you like and dislike.

Match the Intensity and Weight of the Food and Wine

An ideal wine and food pairing should have similar intensity and weight. Lighter foods like fish, poultry, and vegetables are best paired with lighter wines, such as white wines and rosés. Heavier foods, such as red meat, game, and cheese, are best paired with heavier wines, such as red wines with more body. For example, if you eat a light goat cheese salad, a rich and bold red wine such as Primitivo would be strong as it would overpower the dish. On the other hand, that exact wine would go perfectly with a rich dish of braised lamb.

Balance Acidity

Acidity is another important factor to consider when pairing wine with food, as acidity in food can affect how the wine tastes, so balance is crucial. Acidity helps to cut through fat and richness, so it is important to have some acidity in the wine when pairing it with a fatty or rich food. For example, a grilled salmon with a lemon sauce would be a good pairing with a Sauvignon Blanc, which is a white wine with high acidity.

Consider Flavor Profiles

Consider the flavors in both the dish and the wine. Seek complementary or contrasting flavors to create balance. For example, a spicy dish would be a good pairing with a wine with some sweetness, such as a Riesling. The sweetness of the wine will help to balance out the heat of the spice. The herbal flavors of a pesto pasta could be well complemented by a Sauvignon Blanc, or buttery Chardonnay can provide a luxurious contrast to a citrusy shrimp dish.

Consider the Dominant Flavor in Complex Sauces or Dishes

In dishes with complex sauces, consider the dominant flavor when selecting a wine. For example, a tomato-based sauce will pair well with a Sangiovese-based wine, while a creamy sauce calls for a wine with good acidity, like a Chardonnay.

Embrace Regional Pairings

Often, wines from the same region as the food will pair well together. Classic combinations like Chianti with pasta in tomato sauce, or Champagne with oysters, have developed through the centuries and exemplify how local cuisine and wine complement one another.

Consider the Occasion.

If you are serving a formal meal, you will want to choose more elegant wines. If you are having a casual dinner, you can be more flexible with your wine choices.

Finally, experiment with wine. See what you like and what you don’t. But more importantly, trust your palate and remember there are no strict wine and food pairing rules. While guidelines can be helpful, trust your own palate and preferences. If you find a pairing that brings you joy, that is the perfect pairing for you, even if people don’t like it.
Personally, I mainly drink white with fish, but a friend of mine will drink red while eating seafood pasta. Another will pair sweet red with sushi.

At the end of the day, it’s a question of taste, and it should remain an enjoyable experience for you.