Wine Pairing with food.

Guide to the enjoyment of drinking wine

At Lottsofwine, we appreciate pairing wine with food is both an art and a science. The goal is to find a balance where the wine and the food complement and enhance each other, making the dining experience more enjoyable. There are several approaches and guidelines to consider when pairing wine with food, but personal taste always plays a significant role.

General Guidelines for Wine Pairing

1. Match Intensity

• Light Wines with Light Foods: A delicate wine, such as a Sauvignon Blanc, pairs well with light dishes like salads, seafood, and chicken.
• Bold Wines with Rich Foods: A robust wine, like Cabernet Sauvignon or Shiraz, is better suited to rich, hearty dishes like steak, lamb, or stews.

1. Consider Acidity

• High-Acidity Wines with Fatty or Rich Foods: Acidic wines, like Gruner Veltliner or Sauvignon Blanc, cut through rich or fatty foods (such as creamy pasta or fatty meats), refreshing your palate.
• Matching Acidic Foods: Acidic dishes like tomato-based sauces pair well with high-acid wines. An Italian Chianti or a Sangiovese complements a tomato pasta dish, for example.

1. Complement or Contrast Flavours

• Complementary Pairings: A wine with similar flavour profiles can enhance the dish. For example, a buttery Chardonnay goes well with creamy dishes because both share richness.
• Contrasting Pairings: Sometimes contrasting flavours work well, such as pairing a sweet wine with a salty dish. A sweet Riesling pairs wonderfully with spicy Asian food, balancing the heat with sweetness.

1. Match Sweetness Levels

• Sweet Wine with Sweet Food: The wine should be at least as sweet, if not sweeter, than the dish. Sweet wines like Muscat pair well with desserts like fruit tarts or pastries.
• Avoiding Clashing: If the dish is sweeter than the wine, the wine may taste sour or flat in comparison. For example, pairing a dry wine with a sugary dessert is typically not ideal.

1. Balance Tannins and Protein

• Tannic Wines with Protein-Rich Foods: Wines with high tannins, such as Cabernet Sauvignon or Nebbiolo, pair well with protein-rich foods like red meat. The proteins soften the tannins, making the wine taste smoother.
• Avoid Tannins with Fish: High tannin wines can make fish taste metallic, so opt for a lighter white wine or a low-tannin red with seafood.

1. Consider the Sauce

Sometimes the sauce in a dish dictates the wine pairing more than the protein or main ingredient:

• Creamy Sauces: Go well with rich, buttery wines like Chardonnay.
• Tomato-Based Sauces: Pair best with high-acid red wines like Chianti or Sangiovese.
• Spicy Sauces: Wines with a touch of sweetness, like Gruner Veltliners tame spicy foods.

Classic Wine Pairings

White Wines

1. Chardonnay/Vermentino: Pairs well with roasted chicken, lobster, and creamy pasta dishes.
2. Sauvignon Blanc: Excellent with goat cheese, shellfish, and salads with vinaigrette.
3. Gruner Veltliner: Great with spicy Asian cuisine, pork, or dishes with a sweet and spicy balance.
4. Pinot Bianco/Verdeca: Light seafood, antipasto, and light salads are perfect matches.
5. Chenin Blanc: Pairs well with roasted poultry, pork, and mildly spicy food.

Red Wines

1. Cabernet Sauvignon: Pairs with steak, lamb, and other red meats, especially grilled or with rich sauces.
2. Merlot: Complements roasted or grilled meats, mushrooms, and savoury stews.
3. Pinot Noir: A versatile red that pairs well with roast chicken, duck, salmon, and mushroom dishes.
4. Syrah/Shiraz: Pairs well with grilled meats, barbecue, and hearty stews.
5. Negroamaro/Primitivo: Great with barbecue, pizza, and foods with bold flavours.

Rosé Wines

1. Dry Rosé (Rhone/Provence): Pairs well with charcuterie, salads, light pastas, and grilled fish.
2. Sweeter Rosé (Puglia): Can work with spicier foods or as a contrast to salty dishes like prosciutto.

Sparkling Wines

1. Champagne/Sparkling Wine: Works with salty foods like oysters, caviar, and fried dishes like tempura or fried chicken.
2. Prosecco: Pairs nicely with appetizers, fresh fruit, and light pastries.

Dessert Wines

1. Muscat: Pairs beautifully with dark chocolate, and rich desserts.

Experimentation and Personal Preference

While these guidelines provide a good foundation for pairing wine with food, the best way to find great pairings is to experiment and trust your own palate. Every individual has unique tastes, and there’s always room for creative and unconventional pairings!