The Quick Guide to Pairing Food and Wine

Pairing food and wine can elevate a dining experience from ordinary to extraordinary. While the art of pairing can be complex, understanding a few basic principles can help you create harmonious combinations that enhance the flavours of both the food and the wine. Here’s a quick guide to get you started:

1. Balance Intensity

Match the intensity of the wine with the intensity of the food. Light dishes pair well with light wines, while robust dishes require fuller-bodied wines.

• Light Wines: Sauvignon Blanc, Pinot Grigio, and Riesling are great with salads, seafood, and light pasta dishes.
• Full-Bodied Wines: Cabernet Sauvignon, Malbec, and Syrah complement rich meats, stews, and hearty pasta dishes.

2. Consider the Flavour Profile

Think about the dominant flavours in your dish and choose a wine that complements or contrasts them.

• Complementary Pairings: Pairing similar flavours can enhance the dining experience. For example, a buttery Chardonnay with a creamy pasta or a spicy Shiraz with a peppery steak.
• Contrasting Pairings: Opposite flavours can also create a pleasing balance. A sweet Riesling can offset the heat in spicy Asian cuisine, while a crisp Sauvignon Blanc can cut through the richness of fatty dishes.

3. Match the Acidity

Acidity in wine can enhance the flavours of a dish and cleanse the palate. Pair high-acid wines with high-acid foods for a refreshing experience.

• High-Acid Wines: Sauvignon Blanc, Pinot Noir, and Chianti are excellent with tomato-based dishes, citrusy salads, and dishes with vinaigrette.

4. Balance Sweetness

When pairing wine with sweet dishes, ensure the wine is at least as sweet as the food to avoid the wine tasting too tart or bitter.

• Sweet Wines: Moscato, Port, and Late Harvest Riesling pair beautifully with desserts like fruit tarts, chocolate cakes, and cheesecake.

5. Consider Tannins

Tannins in wine interact with fats and proteins, making them a great match for rich, fatty foods. However, they can clash with spicy or bitter foods.

• Tannin-Rich Wines: Cabernet Sauvignon, Merlot, and Syrah are ideal for pairing with red meats, charcuterie, and aged cheeses.

6. Think About Regional Pairings

Regional pairings often work well because the food and wine have evolved together. Consider pairing wines and dishes from the same region.

• Examples: Italian Chianti with pasta Bolognese, French Bordeaux with lamb, or Spanish Rioja with tapas.

7. Sparkling Wines

Sparkling wines are versatile and can pair with a wide range of dishes due to their acidity and bubbles.

• Versatile Sparkling Wines: Champagne, Prosecco, and Cava are great with fried foods, seafood, and even salty snacks.