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Food and Wine Pairing

simple rules to get started pairing food and wine


Start by thinking about the dish or meal as a whole.  What are its dominant characteristics?  Is it mild or flavorful?  Is it fatty or lean?  Is it rich or acidic?

With this in mind, select a wine that will:

Keep flavors in balance
Match mild foods with mild wines.  Match big, flavorful foods with big, flavorful wines.  For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.

Similarly, you generally want to match the richness of the food and the richness of the wine.  For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.

Cleanse the palate with tannins * or acids
If you’re eating a relatively rich, ‘fatty’ dish and thinking about drinking a red wine (example: beef steak), you probably want a wine with some good tannins * in it to help cleanse the palate.

If you’re eating a very rich ‘fatty’ dish and thinking about drinking a white wine (example: fried chicken), you probably want to contrast the meal with a refreshingly crisp acidic wine such as a Sauvignon Blanc.  You can ignore this rule for dishes that are just relatively ‘fatty’ - such as Chicken in Cream Sauce – which will probably do better with a rich Chardonnay that can match their rich flavors.

Match Acids with Acids
If you’re eating a dish with a strong acidic content such as Shrimp with Lemon or Pasta with Tomato Sauce, pair it with an acidic wine that can keep up with the acids in the food.


Acidic Wines and Cream Don’t Mix
Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.  Think about it this way . . . If you squeeze lemon juice into a cup of milk, would it taste good?

Wine and Strong Spices
Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine.  In most cases, wine is not the ideal thing to drink.  However, if wine is what you must have, consider something spicy and sweet such as an off-dry Riesling.

When in Doubt . . . 
Remember that foods generally go best with the wines they “grew up with”.  So, if you’re eating Italian food, think about having an Italian wine.  This isn’t a requirement, but often helps simplify the decision.


*  More about tannins

Tannins can come from many places, including the skins of the grapes used in winemaking as well as the wood barrels a wine may have been aged in.

Tannin tastes similar to the flavor you would get if you sucked on a tea bag.  This astringent flavor is what helps strip the fats from your tongue and thereby cleanse the palate of the rich fats from a meal and provide a refined, refreshing drink.

Some studies have also indicated that tannin might help reduce the risk of coronary heart disease.  Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.



Information acquired from