Matching Wine with Food
Matching wine with food is not as easy as it used to be. How can
you make your best choice with so many wines to choose from? There
is really no absolute answer to pairing wine with food. If the old
rule, "red wine with red meat, and white wine with fish or fowl,"
still works for you, that's fine. Drink whatever wine you like with
whatever type of food you are eating.
you are open for experimentation, there are some easy guidelines
to follow. The first is to match flavors of roughly equal intensity.
Match a robust wine with foods of strong and rich flavors, and match
a delicate wine with foods of mild flavors.
that the flavors of wine are derived from components such as sugar,
fruit, alcohol, acid and tannins, and that food has components such
as sugar, salt, pepper, bitterness, acid and fats. This knowledge
should make it easier to match wine with food.
this all mean? If you are planning a spicy dish, you may not want
to choose a delicate wine because the spice will overpower the delicate
wine, and you will not be able to taste it. A spicy Zinfandel would
be a great match. If you paired a strong Cabernet Sauvignon with
a delicately sautéed veal, you could easily imagine that
the wine would overpower the food. So you might prefer a dry Chardonnay.
preparing a grilled Porterhouse steak. If you are familiar with
this particular cut of beef, you know that this well-marbled cut
prepared on a grill is going to be a deliciously rich-tasting steak.
Which kind of wine would you choose? A robust Cabernet Sauvignon
would be the right choice. It would be complementary to the meat,
and perfect to "cut through" the rich favors.
let's consider sautéing a salmon fillet, prepared with a
delicate sauce. You want to be sure to complement the salmon, but
you must also consider the sauce. A Chardonnay would be a great
choice if the salmon were simply grilled without the sauce. Since
the fish is prepared with a delicate sauce, the Chardonnay would
be too overpowering. In order to consider both the fish and the
sauce, the wine to choose would be a Sauvignon Blanc, of the less
grassy variety. It is lighter in texture and flavor.
for complementary wines and foods:
- Beef Stew
- Pork Roast
- Prime Ribs
- Filet Mignon
- Game Hen
- Hearty Soups,
- Sea Bass
Chicken or Turkey
- Veal Picatta
- Pasta with
Halibut, Scrod, Sole, Trout
Chicken, Turkey, Game Hen
- Pasta Dishes
with Mild Sauces
- Baked Ham
- Asian Foods
- Salads with