Understanding wine pairings can seem tricky, especially when you read about the sommelier’s approach to congruent and complementary pairings. Sommeliers use opposing flavor profiles, such as acidity and sweetness, all the time to create food and wine pairings. How is a food flavor classified? Can you guess if your wine will be more acidic or sweet? No problem, making a good pairing doesn’t have to be complicated. That is why I have prepared a simple guide to make a good choice at all times! But first some quick tips:
Think about what you like: if you normally prefer a Malbec or a Sauvignon Blanc, there is no point trying to pair your dinner with a Pinot Noir or a Torrontés and Margaux wine. Choose a menu and a wine that you like or have at least tried. The most important thing is to enjoy your dinner!
Think about the ingredients: many times wine pairings indicate which meats should go with it. But beyond the meat you’re serving, think about the sauce and the predominant flavors on your plate!
The Best Food and Wine Pairings
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Read wine labels – they will often indicate the predominant notes and flavors of the particular wine. Many indicate if there is an earthy or red fruit flavor, accompanied by their aftertaste. This could be a great starting point.
Red Meat and Thick Sauces
If you are thinking of lamb, pork or beef with a delicious sauce, red wine is perfect for your dinner. In general, we usually combine red meat with tomato or mushroom sauces, as well as spices such as cinnamon, rosemary and pepper.
The Perfect Combination
Pinot Noir goes very well with mushrooms and nuts. Cabernet Sauvignon or Bordeaux are excellent options if you are thinking of combining your food with fresh vegetables and herbs full of flavor.
Creamy Foods and White Sauces
The creaminess of the food is a great invitation to pair your menu with white wines. From some pasta dishes with white sauce to rich shrimp and risotto with a hint of cheese, you can’t go wrong with a light, high-acid wine.
The Perfect Combination
Chardonnay is a must to complement the creaminess in shrimp, salmon and white sauces. The high acidity of the Sauvignon Blanc will create contrast and bring out new flavors.
Light Fish and Sour Sauces
Sour foods, citrus notes and light herbs are an open invitation to white wines. Especially for those who complement its acidity and freshness. If you’re thinking of salads, citrus notes, and fresh seafood, there are great options.
The Perfect Combination
Sauvignon Blanc or Vinho Verde to pair with the acidity and freshness of citrus and seafood. Pinot Grigio is your choice if you want a more delicate pairing, especially with chives and light seafood.
Spicy and Smoky Flavors
Spicy and caramelized foods are great for creating an explosion of flavors. Smoked food and chocolate desserts pair amazingly with deep red wines. They also accentuate the notes of berries and Cajun in your meals.
The Perfect Combination
Choose a Malbec to balance sweet and spicy flavors like roasted and caramelized meats. Merlot pairs well with grilled foods and is a perfect pairing for fresh sides and strong flavors.
Salty and Cheesy Pairings
Savory foods and savory cheeses often pair very well with bubbly wines because they are not as acidic and help balance the flavor and salt.
The Perfect Combination
Choose a champagne or cava for nuts, salty snacks and cold cuts. Use a rose to pair with a wide variety of flavors, especially cheese and vegetable-centric foods.
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