One of those most important, but most difficult, things to do with your wine— is to pair it properly. Wine pairings with food can make a huge difference in what you taste, what you like, and how you enjoy that bottle you just paid x amount of dollars for. So, we’re going to break it down by type. From Pinot Noir, to Sauvignon Blanc, and even Port Wine— there are just some things that go together, and some that do not…
Wine Pairings: Drinking and Eating Like a Sommelier*
*a sommelier is a wine expert
Pinot Noir
First things first, and because it’s a personal favorite of mine— we’ll talk about Pinot Noirs. A Pinot Noir is a light-bodied wine with savory, full flavors that pair great with decadent, savory foods. Take, for example, an herby, earthy mushroom pizza with basil pesto or tomatoes. When you think of Pinot, think savory.
Cabernet Sauvignon
Cab’s have that dry mouth feel, or are more tannic, which makes them delicious with a juicy slab of red meat. Try them with a lamb chop, or a medium rare ribeye topped with crispy sage leaves. Of all the wine pairings, this is undeniably a favorite of mine and one of the best balances.
Malbec
A Malbec is going to be commanding in flavor, and bold on the palate. Therefore, it’s best to combat that boldness with even more boldness. Consider eating it with some Korean barbecue, drumsticks with a bold sauce… really anything with a BBQ flavor is a great match for these big flavors.
Champagne
Champagne is popular amongst wine drinkers, and haters, alike. So, naturally, we had to find the right pairing for this variety. A true champagne will be dry and crisp in falvor, with a hint of sweetness. Therefore, pairing it with something salty makes for the perfect counterbalance. Consider salted nuts, a charcuterie board, or a salt-crusted fish dish.
Chardonnay
Next, we’ll tackle a white wine. One of the key things to remember about pairing your wines, is that they typically mimic each other in colors. So, lightly colored foods typically go with lightly colored wines. Thus, to pair a Chardonnay— choose a fat-forward fish, or a fish with a rich, silky sauce. So, salmon over a salad with vinaigrette, or a shrimp in garlic, white wine, butter sauce would be a match made in heaven.
Pinot Grigio
Pinot Grigio is considered a more delicate, crisp, and dry than some other white wine counterparts. Therefore, delicate seafood dishes are a great pairing. Consider a shrimp ceviche with wonton chips.
Sauvignon Blanc
A Sauvignon Blanc is crisp, refreshing, and typically tastes of tart fruit, such as limes and green apples. For this reason, it is best paired with tart dressings, light seafood, and zesty sauces. Consider a crisp salad with scallop, apples, and a fruit-forward vinaigrette.
As you can see, there are plenty of options when it comes to eating and drinking cohesively. Our only piece of advice, is to consume alcohol responsibly and avoid driving after having a few drinks. Otherwise, enjoy your meal and perfectly matched drink.
