Pairing Food and Wine

Many people give dinner parties and start to fret as soon as they decide to have one. “What wine shall I serve”. They want the exact wine pairing with the food they serve and they want it all to compliment each other. Really, that tasty decision isn’t worth fretting about.

Humans have been wine pairing with food for more than 5,000 years so it’s nothing new or tough in the buying of red wine and white wine.. .. Actually, most fine wines pair quite nicely with most foods and that old adage “red wine with red meat “white wine with white meat isn’t quite true. If you’re in doubt though, it works quite well with just a few exceptions you may try.

If chicken is served you might try a tasty fruity red wine. You can include tuna or salmon in this category as well. Of course another consideration is the rule of complement. Does the wine pairing complement the food? A sweet white wine will complement sweet seafood such as lobsters, as well as white Bordeaux can do wonders to a bluefish.

A few suggestions to keep in mind and a few suggestions to avoid depending what is being served, can make for a huge dinner party success. Just a few suggestions for the wine your going to serve.

Since most salad dressing contain vinegar, a wine should not be served, as wine and vinegar to not get along. The ingredients in any appetizer will help you to choose the right wine for the wine and food pairing. If a cheese try is served try pairing dry red wine with cheddar cheese such as Merlots or Cabernet Sauvignon and a Swiss cheese with Pinot Noir. Chardonnay’s rich flavor goes well with ripe Brie and cream cheeses while a Rose’ wine pairs beautifully with a quiche. If a fried appetizer is being served a crisp fruity white or red wine will cut the oily flavor.

For the red meats of beef and lamb, remember the old adage” red wine with red meat” You can go wrong with the rule when choosing a dry red wine like a Cabernet Sauvignon or Pinot Noir or Syrah. Serve a Medoc (Bordeaux) with tenderloin. Or Italians red wines like Chianti or Barolo. A Zinfandel will even compliment a hamburger. For a slow cooked brisket of Corned Beef a Beaujolais for a red wine or Pinot Gris for a white wine.

For seafood as a rule serve a crisp fresh white wine to be safe. If the white fish served is of a delicate and mild flavored variety serve a crisp white wine for sure. On a special occasion a Pinot Noir red wine could be served with salmon. With oysters a Muscadet will hit the spot and for shellfish, Sauvignon Blanc for shrimp and Riesling with crab. Of course, a good Chardonnay or Champagne with lobster.

For Poultry, Veal, Pork it’s wise to follow the “white meat, white wine rule”. Again, a Pinot Grigio or Chardonnay white wine can be served or a fuller white wine for pork chops, or roasts or any medium bodies red wines like Chianti or Merlot. A crisp white wine Riesling is a great combination for fried chicken. For Veal, good Italian white or lighter red or white Bordeaux with full flavored veal dishes is excellent. For Ham fruity flavors go well with sliced or fried ham, possibly a Gewurztraminer or Riesling for a roast of ham.

Turkey resonates back to Thanksgiving and cranberries, so rich fruity and tart red wine like Beaujolais or Zinfandel would be in order for the table and turkey sandwiches. As there is both white and dark meat you may try an off-dry white wine like Riesling or Gewurztraminer for the roast turkey.

Duck/Goose will certainly go far with Italian red wine or Pinot Noir, Bordeaux (Cabernet Sauvignon, Merlot.

With spicy foods its best to serve sparkling wine. Look for a fruity wine and make sure it is very well chilled. A Riesling or any inexpensive sparkling wine served icy cold is perfect.

Venison & Game go well with Pinot Noir or Chardonnay with quail. Possibly serve a St.Emilion with squab and for special occasions Barolo or red Rhone wines with venison.

Vegetarians can enjoy Pinot Gris or Sauvignon Blanc with salads and green vegetables. For meals based on beans, legumes and cheese a full fruity red wine would be in order such as Chianti or Zinfandel red wines.

Egg dishes will rise to the occasion with a crisp fresh Rose’ or for an omelet in bed try Champagne.

Liver dishes as in that special foie gras, open your very best Burgundy, either white wine or red wine, or indulge your sweet tooth and serve Sauternes. For less special fare serve a hearty Pinot Noir or Rhone.

Desert is what your guests wait for. A special desert wine can make the occasion. You might even want to skip desert and serve the sweet wines which you find in wine shops in small wine bottles. A Sauternes, Beerenauslese or Cammandaria are a good choice or possibly a Port. A late harvest Riesling would go well with baked apple desserts.

Your all set now, don’t be snobby about the red wine and white wine your serving. Your guests will take their cue from you so just act like you’ve been wine pairing forever. There are just a few basic rules to keep in mind and even then wine choices can be changed to your preference. Enjoy!!