Food and wine pairing is as versatile as different styles of wines.
The old adage of whites with fish, and red with meat is
gone.
First, Drink what you like, regardless of the rules. There are
different factors to take into account while considering the perfect
match. Sauces can be a big determining factor in choosing your choice,
whether a bracing vinaigrette, or a rich demi-glace. By understanding
the basics of wines, you can make this choice with ease.
WHITES FOOD AND WINE PAIRING
LIGHT BODIED & SWEET; example - Rieslings
- -has abundant fruit
- -summer time, picnics
LIGHT BODIED & FRUITY; example - Albarino
- -crisp, delicate
- -seafood, salads, & vegetables
MEDIUM BODIED; example - Viognier
- -mild & fruity, smooth
- -seafoods & grilled chicken
FULL BODIED; example -
Chardonnay
- -rich, luscious, sometimes lots of oak
- -shellfish, fish, pork, and creamy dishes
SPARKLING; example – Prosecco, Champagne
- -light and crisp
- -appetizers, spicy foods, Chinese, & desserts
BLUSHES; examples – Roses, and White Zinfandel
LIGHT BODIED & SWEET
- -abundant fruit
- -summer picnics, hot dogs
RED FOOD AND WINE PAIRING
LIGHT BODIED & FRUITY; example - Beaujolais
- -crisp, fruity, floral
- -pasta, sandwiches, fish, & chicken
MEDIUM BODIED; example –
Pinot Noir
- -fruit driven
- -pizza, salmon, grilled meats
FULL BODIED; example –
Cabernet
- -dry, & intense
- -red meat, aged cheeses
SWEET, & FULL BODIED; example - Sauternes
- -rich & concentrated
- -fruits, cheeses, & desserts