Pairing food and wine is like an art. Process of matching food and wine is subjective. The old principle is to match red wine with red meat and white wine with fish. The possibilities are infinite with pairing food and wine. There is an opportunity to experiment and express ones personality through the pairing of food and wine. Wine, enhances the flavor of food by acting on it when drunk with food.
What are the rules to be followed while pairing food and wine?
The following rules are to be followed while pairing food and wine.
The wine should not dominate the food; the food should not overpower the wine.
Balance the intensity of the flavor. Pair light wines with light food and rich wines with rich foods.
Delicate wines are usually paired with delicately flavored foods.
Opposites can be matched. Sweet desert wines are hot and you can pair with spicy food.
Food and wines that have the same region of origin can be matched.
The taste of food can be adjusted according to taste of wine
Light and heavy foods can be matched with light and heavy wines respectively. Delicate meals are also paired with light wine.
Wine should complement the food rather than dominate.
How to pair varieties of wines and food items?
The light meals, soups and salads are often paired with light white wines.
Light and fresh flavored wines like Sauvignon Blanc, Sancerre, Pouilly Fume, Bordeaux Blanc, Muscadet Sur – Lie-and Chablis, Chardonnay, Pinot Grigi, Riesling and Pinot Noir are paired with fish.
Steak and Beef are matched with wines like Cabernet Sauvignon, Merlot and Syrah.
Lamb goes well with Rioja and Bordeaux while Ragouts and stews go well with Cetes Rhone, Zinfandel and Syrah.
Pork can go well with both white and red wine. Pinot Noir, Beaujolais, red Merlot and Chardonnay are the various types of wines preferred with pork. Wines like Chardonnay, Pinot Noir, Bordeaux red, Cabernets and Merlots can be paired with Poultry.
Pizza goes well with red Chianti and Valpolicella while pastas go well with Chardonnay, Pinot Grigionet, Zinfandel and Syrah. Green vegetables can be paired with white Chardonnay.
How to pair desserts?
Fruit Desserts can be best paired with Late Harvest Riesling and Try Sauternes.
Chocolate desserts pair well with Merlot while Heavy Desserts match well with a refreshing glass of Champagne.
What are the food items can be paired with white wine?
The food items that pair well with white wines like chardonnay, Rieslings, Gewόrztraminers, pinot grigio etc areas follows.
Chardonnay pairs well with chicken, fish and seafood where as Sauvignon Blanc goes well with seafood, poultry, salads and cheese. Rieslings go particularly well with, fish, chicken, pork and spicy foods while Gewurztraminers go well with spicy dishes and sausages. Pinot Grigio is best paired with salmon and seafood.
How to pair red wine with food items?
Cabernet Sauvignon is the best wine to serve along with red meats. Merlot will be best with grilled meats and poultry, but it also goes well with most of the foods.
Pinot Noir is best when served with roast beef, grilled salmon, duck, lamb and mushrooms. Sangiovese will go particularly well with Italian foods like pasta.
Tomato based dishes are perfect when served with Barbera. Venison, duck, beef and steak is great when eaten with syrah. Zinfandel is superb with grilled meats, steaks and meals made from tomato.