After you remember all these rules you’ll look like an expert!
“Food and Wine pairing can be like sex and pizza: even when it’s bad, it can still be pretty good”
– Mark Oldman, Wine Expert
Until fairly recently, one of the best ways to expose yourself as a wine poseur was to proclaim loudly that you always enjoy a nice spot of white wine with your cheese. Although red wines have traditionally been seen as the best accompaniment to cheeses, the winds of change are blowing.
To get the extra “Mmm” refresh-ness, you got to pair those dry sparkling wines, such as brut Champagne and Spanish cava or Franciacorta from Italy that actually have that fainted touch of sweetness with a crunchy salty finger-food and whatnot.
2. Sauvignon Blanc goes with tart dressings and sauces
Zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain definitely goes well with tangy dishes, try it out people.
3. Choose Grüner Veltliner when a dish has lots of fresh herbs
It is super lovely just to have the dish full of fresh herbs with Austrian Grüner Veltliner’s citrus-and-clover scent. Other go-to grapes in a similar style include Albariño from Spain and Vermentino from Italy.
When matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy, light seafood dishes seem to take on more flavors.
With fish like salmon or any kind of seafood in a lush sauce; the silky whites—for instance, Chardonnays from California, Chile or Australia—are delicious.
6. Off-Dry Riesling pairs with sweet & spicy dishes
Many Rieslings and Gewürztraminers have the slight sweetness that helps tame the heat of spicy Asian and Indian dishes.
You don’t need to add more sugar when you drink moderately sweet sparkling wines such as Moscato d’Asti, demi-sec Champagne and Asti Spumante because they help emphasize the fruit in the dessert, rather than the sugar.
Rosé sparkling wines, such as rosé Champagne, cava, Franciacorta and sparkling wine from California, have the depth of flavor and richness to go with a wide range of main courses.
9. Pair a dry Rosé with rich, cheesy dishes
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red.
10. Pinot Noir is great for dishes with earthy flavors
11. Old World wines and Old World dishes are intrinsically good together
The flavors of foods and wines that have grown up together over the centuries—Tuscan recipes and Tuscan wines, for instance—are almost always a natural fit.
12. Malbec won’t be overshadowed by sweet-spicy barbecue sauces
Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.
California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops: Their firm tannins refresh the palate after each bite of meat.
14. Syrah matches with highly spiced sauce like pepper sauce
When a meat is heavily seasoned, look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France and Xinomavro from Greece are all good choices
15. Choose a sweet wine with your dessert
Desserts are served with dessert wines in Italy, not with coffee or tea.