5 Tips For Pairing Wine With Food
There are basically 5 tips for pairing wine with food. The purpose of wine is to compliment food, and the correct pairing will also make the wine more pleasurable. Even so, taste is very subjective and it all comes down to what tastes best to you. The following 5 tips for pairing wine with food are not etched in stone, but are suggestions.
- Drink any wine with turkey or pork. Both meats can accommodate any type wine, red or white.
- Beef and lamb are best with red wines. Red meats pair better with full-bodied red wines such as cabernet sauvignon, zinfandel and shiraz. Merlot can work well, but keep in mind, it is softer and not as heavy as the other red wines. Red wines also pair well with tomato dishes such as pasta.
- Chicken and fish are usually best complimented by a white wine. Chardonnay, a buttery and fruity white wine, is very good with chicken and fish dishes. Sauvignon blanc is somewhat drier than chardonnay and accompanies seafood dishes such as mussels, very well.
- Grilled tuna or salmon will go well with a light, fruity red wine such as beaujolais. Beaujolais is the only red wine that can be served slightly chilled, so there is less chance it will overpower either fish.
- Chinese or Indian food are not easily paired with wine. These cuisines have been traditionally difficult to match with wine, but white wines such as riesling or gewerztraminer can be surprisingly good with exotic dishes. These wines, of Alsatian origin, have a spiciness and touch of sweetness that will not be overwhelmed by the food.