Published on August 29, 2012
Here is another stereotype about serving wine...it has to be perfectly paired with the meal or it has all been for nothing. Pairing wines is actually less of a challenge than one might think. With these simple suggestions from foodandwinepairing.org, everyone can make a great choice.
Simple rules to get started pairing food and wine.
Drink what you like.
What you like to drink always takes precedence over any recommendation that I might make.
Start by thinking about the dish or meal as a whole. What are its dominant characteristics?
Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?
With these characteristics in mind, select a wine that will:
Keep flavors in balance.
Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines.
(For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)
Similarly you generally want to match the richness of the food and the richness of the wine.
(For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)
You can refer to our Wine Board to see what different wines taste like.
Cleanse the palate with tanins or acids.
If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine
(when you eat a beef steak, for example)
you probably want a wine with some good tannins* in it to help cleanse the palate.
If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine
(when you eat fried chicken, for example)
you probably want to contrast the meal with a refreshingly crisp acidic wine
such as a Sauvignon Blanc. You can ignore this rule for dishes that are just
relatively fatty - such as Chicken in Cream Sauce - which will probably
do better with a rich Chardonnay that can match their rich flavors.
Match Acids with Acids
If you're eating a dish with a strong acidic content
(such as Shrimp with Lemon or Pasta with Tomato Sauce)
pair it with an acidic wine that can keep up with the acids in the food.
Acidic Wines and Cream Don't Mix
Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.
Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good?
Wine and Strong Spices
Strong spices, such as hot chili peppers in some Chinese or Indian food,
can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink.
However, if wine is what you must have, consider something spicy and sweet itself
such as an off-dry Gewurtztraminer or Riesling.
When In Doubt...
Remember that foods generally go best with the wines they grew up with.
So if you're eating Italian food, think about having an Italian wine.
This isn't a requirement, but often helps simplify the decision.
* More About Tannins
Tannins can come from many places, including the skins of the grapes used in winemaking
as well as the wood barrels a wine may have been aged in.
Tannin tastes similar to the flavor you would get if you sucked on a tea bag.
This astringent flavor is what helps strip the fats from your tongue and
thereby cleanse the palate of the rich fats from a meal and provide a refined, refreshing drink.
Some studies have also indicated that tanin might help reduce the risk of coronary heart disease.
Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.
(2007). Food and wine pairing guidellines. FoodAndWinePairing. Retrieved August 29, 2012, from http://www.foodandwinepairing.org/rules.html