A Food & Wine Pairing Primer
Craving a glass of Chianti with your tuna salad? We’d say it’s not a great choice…but if you like it, go for it. Even though it’s really nice just to drink what you like, some wine-pairing basics don’t work well. On the flip side, some will amp up your dining experience. Subtleties abound, but this basic overview can certainly make a difference. Once you’ve got these down, break all the rules. But until then, keep these suggestions in mind and discover the joys of great wine and food friendships.
In a previous blog about Pinot Noir, we mentioned that the notes in this popular wine are often earthy, reminiscent of the forest floor. So pairing it with earthy foods makes perfect sense. Enjoy Pinot Noir when eating dishes with mushrooms, lentils, and even salmon.
Fish, chicken, red meat - what would you choose to pair?
We know that Chardonnay is the go-to white wine for many people. But what can you pair it with to bring out the food flavor even more? Make it Chardonnay if you’re eating seafood in a rich sauce or fatty fish such as swordfish. Try a full-bodied Chard with pumpkin ravioli, and you’ll be in heaven.
When you’re in the mood for a bubbly Brut, Prosecco, or even expensive Champagne, create a menu that consists of foods that are on the salty side. The slight sweetness of these wines goes really well with salty flavors and cuts through rich, fried foods. Don’t hesitate to open a bubbly bottle to enjoy with your curly fries or calamari.
Compliment that spice and those cheeses!
Having spicy Asian cuisine? Venture into the beautiful French territory of Alsace and try its Gewurztraminer that you’ll find in a long-necked bottle. This variety is low in acidity yet high in alcohol and is enjoyable with spicy dishes and strong and bold cheeses.
Another French classic, red Bordeaux, goes well with a wide variety of roasted meats, including lamb, venison, and beef. Let it breathe for about an hour before serving, and serve slightly chilled. You don’t need to go overboard and get an expensive bottle to experience the joys of drinking this classic. Even a moderate-priced bottle will enhance the flavors of a juicy burger and hearty stew.
This wine has taken deep breaths and is ready to drink!
It’s common to drink white wine with poultry. But switch things up and open a young Beaujolais when you’re having your Sunday roast chicken. Serve this fruity, uncomplicated red wine, slightly chilled, to get the best experience and flavors.
Explore other food and wine pairings at one of Boston Winery’s events. Check out our homemade Ravioli and Wine Pairing, Charcuterie and Wine Pairing, Spring Roll, and Wine Pairing. Deliciously fun!
