Food and Wine Pairing Basics

Grab a pen and paper to write down rule #1.

Rule #1 states that there are NO rules when matching your favorite wines with your beloved recipes, sure there are hints and popular, even “famous” matches, but ultimately the best match is what pleases your palate. It is truly personal preference. That said, here are some hints to help you determine what might be palate pleasing for you personally.

Flavor Interactions

First let’s consider flavor interactions. You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas. Between the combination of sensory uptakes from both your tongue and your mouth you are able to experience a vast array of flavor characteristics and nuances. As you begin to pair wines with foods, keep in mind that the flavors of the foods can both contradict and compliment wine selections, and both can be good. For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness while yielding some of its intrinsic sweetness, or when paired with a rich dessert like cheesecake the sweetness of the wine would likely mellow in flavor due to the overriding influence of the cheesecake.

Heavy vs. Light

Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, most people seem to prefer heartier foods paired with fuller-bodied red wines and lighter fare to be complimented by more delicate white wines. Again, these are preference generalizations, a place to start and then experiment with your own combinations. Some tend to find it easier to remember red wines with red meats and white wines enhance white meats

Other Factors to Consider

Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic foods, like a Greek salad or lemon-based sauce work well with wines that share an acidic undertone (Pinot Grigio for example). While foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to compliment (for example an off-dry Riesling).

Whatever match you make with foods and wines, enjoy the adventure, and don’t get too caught up in the rumored regulations. Make a note of pairings you’ve enjoyed for future reference and keep mixing and matching to learn how each component offers influences, be they subtle or strong.

Easy Food Wine Pairing Chart

The following food wine pairing charts are by no means comprehensive, there are just so many great pairings! Think of them more as a jumping off point to help you plan your wine and food menu for your next get together.

The Reds

Consider the following match ups for red wines:

The Whites

Here are some pairing suggestions for white wines:

Drink the Wine You Love

The old fashioned rule of red wine with red meat and white wine with white meat is so restrictive and there is really no reason to follow it. The whole idea of pairing wine with food is for the two to compliment one another. Want to drink your bottle of Caymus with a grilled burger, go for it! How about a bottle of Fish Eye Chard with Pad Thai? Why not? Great wine always compliments great food so don't be afraid to throw all the guidelines out the window and experiment with what wine and food you think pair well together. As always, you will never go wrong by drinking the wine you love, because if you love it, it's more than likely that your guests will love it as well.