Wine & food pairing
Red wine
and food pairing
Red meat - red wine's tannins and acidity help to cut through the fat and richness of red meat, making it a classic pairing for steak, roast beef, lamb, and venison.
Game - similar to red meat, game meats like duck, rabbit, and wild boar pair well with red wines, particularly those with medium to full body.
Strong cheeses - bold, flavorful cheeses like aged cheddar, gouda, and blue cheese pair well with red wines, particularly those with high tannins.
Tomato-based dishes - the acidity in tomato-based sauces and dishes like pasta with marinara sauce or pizza can complement the acidity in red wine, making it a good pairing.
Spicy dishes - the sweetness in some red wines can help to balance the heat in spicy dishes like Indian curries or Mexican mole sauces.
Dark chocolate - the bitterness in dark chocolate can be complemented by the tannins in red wine, making it a delicious pairing.
White wine and food pairing
Seafood - white wine's light and crisp flavors are well-suited to seafood dishes like shrimp, scallops, and white fish, particularly those that are grilled or served with light sauces.
Chicken and pork - white wine can complement the lighter flavors of chicken and pork dishes, particularly those that are seasoned with herbs or served with cream sauces.
Creamy dishes - white wines with higher acidity can help to cut through the richness of creamy dishes like pasta with alfredo sauce or risotto.
Fresh vegetables - the light and crisp flavors of white wine can pair well with fresh vegetable dishes like salads, grilled asparagus, or roasted Brussels sprouts.
Soft cheeses - white wine's light and fruity flavors can complement soft, creamy cheeses like brie and camembert.
Something I like and recommend is trying to pair food and wine from the same country. Preferably from the same region. They usually go very well together and is a match made in heaven.
The best pairing is ultimately the
one you enjoy!
