How to Choose a Wine and Food Pairing

When selecting a wine to accompany a meal, it's important to consider the flavor profile of the food. Spicy dishes require lower tannins in order to balance out their heat; similarly, fatty dishes need high tannins in order to cut through fattiness.

1. Red Wine with Meat

Steak and wine make for a popular pairing, and for good reason. Red wine works best when paired with an intense, smoky cut of meat like steak or chops.

As a general guideline, the leaner the red meat you are pairing, the lighter red wine you may use. For more delicate cuts such as eye fillet or lamb, a red wine with fine tannins is ideal.

Red wine that contains lots of tannins - the chemical compound found in grape skins and seeds that helps make the wine smoother and less bitter - is an ideal accompaniment to fatty red meats such as prime rib or skirt steak. Tannin molecules bind with fatty proteins on your tongue, refreshing your palate in the process.

Though this classic pairing is timeless, there's more to it than simply selecting the ideal bottle of wine. You should take into account the type of meat, its preparation and sauce when deciding what will work best with it.

For the most impressive wine and food pairings, make sure both wines and foods are presented in a way that will wow your guests. Here are some tips to get you started on this journey.

As a general guideline, opt for the highest quality possible and don't be afraid to try something new even if you think you might not enjoy it! This will enable you to have fun while learning something new about wine tasting - which is always the most enjoyable part of eating and drinking! So whether celebrating an important occasion or treating yourself, remember that wine can add an extra dimension to any meal!

2. White Wine with Seafood

Wine and food pairings can take your meal from ordinary to extraordinary, and seafood is no exception. As with any dish, it's essential that the wine complements rather than overpowers it.

White wine can be an ideal way to enhance the flavor of seafood dishes, particularly delicate varieties. Chardonnay is particularly suitable for this as it's full-bodied with subtle butter notes that pair perfectly with fish.

When selecting a white wine for your seafood dinner, it's essential to take into account the weight and texture of the fish as well as any sauces involved. A cream sauce requires acidity to cut through fat and cleanse your palate, while spicy seafood dishes need sweeter wines in order to balance out the heat.

Generally, delicate raw fish and light shellfish such as oysters pair best with a light white wine; darker and oilier fish such as cod or haddock require heavier white or red wines. A grilled swordfish dish pairs well with either red wine or lighter white wine.

For those seeking something adventurous with their wine and seafood pairings, eel is a great option. A classic sashimi fish, it has meaty, flaky characteristics that make it ideal for pairing with dry white wines like Burgundy.

Another great option for seafood dishes is Champagne. This sparkling wine pairs well with various seafood dishes due to its zesty and lively flavor profile. Furthermore, Champagne is an incredibly versatile wine that allows you to pair it with different kinds of seafood as well as other foods.

For a lighter wine option, Pinot Grigio or Riesling are great choices. The latter pair perfectly with mussels, oysters and other shellfish due to its fresh fruit and citrus flavors.

For those who prefer lighter wines, Pinot Noir or Cabernet Sauvignon are both delicious options. These wines pair perfectly with various seafood dishes such as crab.

3. Sparkling Wine with Fruit

For dessert or a light meal this summer, serve up a bottle of sparkling wine with fruit. This refreshing beverage is ideal for hot days and makes an enjoyable way to commemorate any special occasion.

Sparkling wines come in a variety of styles, but the most common type is Champagne. This style uses the methode champenoise to create carbonation - bubbles - and it comes with various sweetness levels such as Brut, Extra Brut and Demi-Sec which contain less than half a gram of sugar per glass.

Champagne is traditionally made with Chardonnay and Pinot Noir grapes, though it can also be produced using other grape varieties. Some regions such as Italy or Spain also produce sparkling wines using grape blends that include Chardonnay and Pinot Noir grapes.

Rose wines are another popular option when pairing fruit with food. Although they tend to be more dry than their counterparts, rose wines can still work well with fruit-based dishes like brie and prosciutto.

Oysters, another seafood favorite, pair perfectly with a brut rose sparkler. According to Wine Folly, the salty sea air that drifts across the vineyards where these grapes grow gives these wines structure and an added savory layer.

A brut rose wine pairs perfectly with oysters' briny flavor, but for something more spicy, consider pairing your sparkling beverage with a bone-dry option. Remi Cohen of Domaine Carneros suggests pairing this wine with pibil, an ancient Mayan dish made with pork marinated in citrus, chiles, and spices.

Mac and cheese is another ideal pairing for this wine, as its yeasty, zesty texture complements the fizz of brut-style sparkling wine. When served with tomato sauce, Best of Sicily suggests that the acidity in the wine helps soften cheese edges while bringing out fruity notes in the drink.

Chicken wings make an excellent accompaniment to sparkling wine, as its refreshing acidity helps cut through the peppery heat that soars off of the Scoville scale. An extra dry sparkler would also be suitable for Nashville-style hot chicken, as its salty exterior and juicy, tender interior will balance out any wine's acidity.

4. Rose Wine with Dessert

Rose wine is a go-to choice for summer entertaining, pairing well with various food items. While dry roses may be best served with dessert, there are also many sweet varieties that can be enjoyed on their own.

For instance, strawberry cheesecake served with a light and crisp dry rose is an ideal complement to its nutty graham cracker crust. When pairing roses with fruit, it's essential to find the balance between sweetness and acidity; too much sweetness may overwhelm taste buds.

For a sweeter palate, sweeter styles of rose may be better paired with elegant and creamy desserts like mousse or ice cream. This is particularly true of rose rose champagne - an exquisite sparkling wine that pairs beautifully with many desserts.

Another option is melon, which can be sliced and served alongside a lighter dry rose. This refreshing snack is ideal for any special occasion and perfectly complements the delicate yet vibrant flavors of rose.

Melon and peaches make an excellent complement to rose wine and fruit pairing. Enjoy this summer fruit on its own or grill it to bring out its juicy flavors.

As with other wines, the ideal food pairing can make or break the experience. Here are a few dishes that pair wonderfully with rose:

If you're hosting a party, why not start the evening off right with a charcuterie board? This will serve as an excellent foundation for guests to build their meals from and introduce them to various types of grapes and wines? Plus, it will serve as an excellent introduction for guests to different cuisines!

For a more relaxed evening, nachos make for an excellent accompaniment to light rose. They're easy to customize with any combination of chips, salsa, guacamole and other toppings.

For a more refined rose, Mas de Daumas Gassac "Rose d'Assemblage" is recommended. Crafted with Syrah and Cabernet Sauvignon grapes, this full-bodied wine pairs perfectly with various foods but it's particularly great when grilling burgers on the grill.