5 Tips To Better Wine Pairings

Chefs use the concept of taste balance with food. The same rules apply to wine, but it’s also important to not overshadow the wine (especially if it’s expensive!).

Keep the following tips in mind when having wine with food.

Balance

Pair the intensity of the wine with the intensity of the food to bring out the best flavors in both. For example, pair rich foods with rich wines and mild foods with mild wines.

Complementary or contrasting flavors

Match similar flavors for a complementary pairing, or combine flavors for a contrasting pairing. For example, pair a buttery Chardonnay with creamy pasta, or a sweet Riesling with spicy Thai curry.

Ingredients

Consider the ingredients in the dish, such as sauce, starch, and vegetables. For example, pair an acidic wine with a dish that has a strong acidic content, like baked goat cheese and baby leaf salad.

Wine type

In general, red wines pair well with fatty, aromatic meats, while white wines pair well with low-fat meats like fish or chicken. However, there are exceptions, such as full-bodied and flavorful fish dishes that pair well with red wines.

Other factors

High acid wines pair well with spicy food because it makes your mouth water. Sweet wines can also complement spicy food. You can also consider regional pairings to discover classic combinations. For Dessert, the wine should be sweeter.