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Matching Wine With Food
There was a time when serving the “right” bottle of wine with a meal followed some strict basic rules, especially the cardinal one: red with meat, white with poultry and seafood. Thankfully, it is no longer necessary to adhere to these “rules”. Nowadays, with the availability of so many wines and foods to match them with, the general attitude is, drink what tastes good to you, regardless of what you’re eating. Choose a favorite wine to go along with a favorite dish. It’s hard to go wrong with that rule. Nonetheless, there remain certain characteristics of wines that make some better suited than others to particular foods or recipes. For example, a thick filet mignon begs for a full-bodied Bordeaux Cabernet Sauvignon. On the other hand, a tender filet of sole with herbs goes nicely with a lighter-styled German Riesling. For those who aren’t quite comfortable making the wine-food match, or who feel the need for a degree of guidance, here are some helpful hints.
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Weighty MattersHeavy foods, such as beef, lamb, or pasta with a thick red meat sauce, are complimented by heavy wines. Full-bodied reds include Australian Shiraz, California Cabernet Sauvignon and Merlot and Bordeaux. Among heavier white wines are oak-aged Chardonnay, Alsace Pinot Gris, and white Burgundies and Bordeaux. Conversely, lighter fare goes well with light wines. Lighter reds range from Valpolicella and Beaujolais to Rioja and Pinot Noir.
Match Flavor and TextureWhile a steak grilled over wood or charcoal goes nicely with a full-bodied Zinfandel, the same piece of meat baked or sautéed calls for a lighter California Merlot. That’s because the smoky, tangy flavors imparted by grilling are complimented by a chewy, full-bodied wine. Yet the less complex flavors from baking go better with a lighter wine.A favorite example of this type of match-up is enjoying super-rich, flavorful foie gras with a heavy, rich, sweet bottle of Sauternes. Writes The Wine Advocate’s Robert Parker in his book Parker’s Wine Buyer’s Guide: “The fact that both the Sauternes and the foie gras have intense, concentrated flavors and similar textures is the exact reason why this combination is so decadently delicious.”
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Take the Bitter With the SweetThe inherent qualities of wines—tannins, fruit, acidity, sweetness, and so on—can either compliment or offset similar qualities in foods. For example, an acidic wine, such as a red Sancerre, matches up fine with a salad of mixed greens dressed with an acidic vinaigrette. Similarly, a California Chardonnay, which tends to be a bit on the sweet side, compliments a piece of grilled tuna served with a sweetish mango-red pepper salsa.When in doubt, remember to just follow your tongue. A great meal was never spoiled by a great bottle of wine.
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