If you’re confused about matching wine and food, you’re not alone. Some people are so afraid of making a mistake that they hesitate to serve wine at all! Don’t worry. The main thing is to match wines with foods that please your palate, and vice versa. With that said, here are some general guidelines:
Light wines with light foods: In general, light wines like Sauvignon Blanc pair nicely with light foods with similarly crisp and refreshing flavors. We’re talking goat cheese, shrimp, oysters, things like that. An easy rule of thumb: If a wine has citrus-y flavors of bright lemon, pair it with foods that would benefit from a squeeze of lemon.
Richer wines with richer foods: More buttery wines like Chardonnay pair well with dishes that mimic their creaminess and richness – think lobster with melted butter, creamy risotto with sea scallops, clam chowder, fettucine Alfredo. You get the idea.
Medium-bodied reds are versatile: Lighter red wines like Pinot Noir can be served with a variety of foods – everything from grilled salmon with mango salsa or barbecued chicken to risotto with wild mushrooms. That’s why these wines are especially popular with food lovers.
Heavier wines with heavier foods: Tannic red wines like Cabernet Sauvignon can overwhelm mild foods like fish and chicken. That’s why these wines are typically served with fatty foods like grilled steaks, prime rib and the like. Cab can also stand up to flavorful seasonings like pepper and herbs.
Got questions? Don’t hesitate to post your wine and food pairing questions. We’re always here to help!