While I think many people fret too much about pairing wines with food, I do think that pairing wines thoughtfully (without the fretting) can add to the enjoyment of a meal. For me, it can even be fun. I know that there are lots of folks who will only drink white wines or who drink red wines with everything. I am not here to tell you what you should or shouldn’t do. As I say all the time, if you don’t like red wines, but you like steak, you will probably pair your steak with white wine. By all means. Likewise if you only drink red wines, you will pair it with fish or anything else on the menu.
I don’t feel the need to strictly adhere to any classic textbook wine pairing, but I have found a few things that help guide my decisions. Some people who are relatively new to the world of wine can also be intimidated by the idea of finding the perfect pairing of wine and food. Perhaps you are hosting a dinner party (okay, maybe not while you are practicing social distancing…but someday). Just remember, keep it fun.
There are several factors that you may want to consider in pairing your wine with food. If you follow any of these slavishly you will miss the fun of experimenting and finding what pairing you like the best (which might change over time).
Color
This one is largely about presentation, since eating is also a visual experience. If you doubt this, try eating with your eyes closed.
- Red meat or red sauce/gravy -> red wine
- White meat or fish -> white wine (I often drink Pinot Noir with salmon)
- Those in between, such as shrimp or ham -> Rose
Weight
- Heavy foods, like steak or Lamb -> Bold reds, like a Cabernet Sauvignon or Merlot (or a full-bodied Chardonnay if you only do white wine)
- Lighter foods -> lighter reds or whites (perhaps a Pinot Grigio or Pinot Noir)
Note: Don’t go too heavy with lighter fare or you will miss out on the nuance of delicate flavors
Spice
- Spicy foods (like a spicy Thai dish) -> Riesling (sweeter puts out the fire of spicy, though Dry Rieslings also work well for me). Most Dry Rieslings are not bone dry, since often the winemaker reserves a small amount of sugar to help balance the high level of acidity.
- Salty foods (like corned beef or ham) -> Again Riesling is a good choice, though last night I paired our grilled ham steak with a Traminette from Autumn Lake and my wife and I were very pleased with the choice. The Traminette has just a hint of sweetness.
The Challenge of Vinaigrette
- Vinegar and wine? Try Riesling. The high acidity of the varietal and a little sweetness will counter the sourness and high acidity of the vinegar. A little remnant of vinegar in your mouth while you sip a Cab or Chardonnay may make your wine taste like it has gone bad.
Sauce
- Buttery/creamy -> Chardonnays with buttery/creamy notes
Region
When in Rome…
- Truffles grow in the great Burgundy Region in France, so Pinot Noir and Chardonnay pair beautifully!
- Spain offers great seafood in the coastal areas, where Albarino grows very well (though dry sherry is also plentiful and goes very well with shellfish.
Course
Appetizer and Entre -> Generally dry or drier wines
Dessert -> Generally sweet or sweeter wines (One of my favorites is chocolate paired with Port-though chocolate and Port are great without any pairing).
There are other considerations, but as you can see, there is much to consider. I don’t want you to worry or obsess. I don’t want to convert you, but do experiment. Occasionally drink out of your comfort zone and you will be rewarded for your efforts. A final word about a few wines to stock up on…wines with higher acidity are considered to be very food-friendly. Riesling, Albarino, Sangiovese, and Barbera are a few examples. Pinot Grigio and Pinot Noir are also very versatile. I have pictured a nice New Jersey version of each above (but I am out of Albarino)! Chardonnay and Cabernet Sauvignon are great, too, but most folks already stock up on them.
Above all, have fun and enjoy!
Cheers!
Coming Attractions
- A Virtual Wine Tasting with Bon Jovi (yep, that Bon Jovi)!
- Vintage and Vertical Tastings (vs Horizontal Tastings)
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