Wine Pairings

When I worked in any restaurant the number one question I got was, “What goes best with what I’m eating?”

My usual response was, “Whatever you’re in the mood for.”

Of course there are some guidelines when pairing foods with wines, but in the end, what you feel like drinking should overrule them.

The old saying that white wine goes with fish and red wines go with meat, can hold some weight, but both white and red wines are very broad categories.

For example, some whites might be too heavy or perfumed and could overpower some light white fish. Worth considering is that not all fish are equal. Pink fish such as salmon or trout can be well suited with lighter red wines.

Pairing reds with meat is also very broad. Meats come in all forms. Steak and Pork are not often comparable for the same red wine. In fact, most pork goes best with white wine.

And this is where pairing becomes a little more complicated. It is not simply the protein on the plate that pairs best with what’s in the glass. There are other things to consider. How is it prepared and what else is on the plate.

Like anything in the wine world, there are always a few “Yeah buts”. When the general rule of thumb is usually one way, but there is always someone that might say, “Yeah but, this could work too.”

The great thing is once you learn a few basics is that you can mix and match your way through any lunch or dinner. And after you’ve found some unique pairing ideas of your own, you can be the one bringing the Yeah Buts.

Things to consider when pairing food with wine. And these are broad generalizations, but a good start.

Red wines have bitterness (tannins)

White wines have higher acid

Sweet wines are sweet and usually pair best with dessert.

Tannins are helpful to breakdown proteins in meat. Say you enjoy a rare steak. A red wine with lots of tannin, would be best. But if you prefer your steak medium-medium well, and still prefer a red wine, one with less tannin, would be ideal.

Wines with higher acid help “cut through” things like fat that can come from butter or grease. A baked cheesy pasta, or plate of fish and chips would be best with a light white wine high in acid and would be more refreshing than a full bodied, tannic red wine.

Generally speaking, it all depends on how you’re feeling at any given time. As the weather warms, you may find yourself reaching for white wines more often. Or maybe even a lighter red wine that has been slightly chilled.

Temperate has an affect on wines. The cooler the red, the tannins will feel less intense while the acidity will feel more intense. The opposite is true too. A red wine that is too warm will seem much too tannic and because the acidity will be damped it will feel less refreshing.

If you have an amazing wine pairing that you love and return to time and time again, I would love to hear about.