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The Perfect Wine Pairing
The Perfect Wine Pairing
Wine comes in a variety of different intensities and flavors. Some have a strong and sweet flavor, while others have a light bitter taste. When cooking with wine, or pairing it with food, you must choose the correct flavor of wine to ensure the best outcome. The sweetness, bitterness and acidity of the wine all come in the play when making a decision. Wine Pairing Table | Lighter White Wines | Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Gruner Veltliner, Vinho Verde | Mild cheese, strong cheese, appetizers, oysters, shrimp, crab, lobster, shellfish, seafood w/lite sauce or cream sauce, grilled fish, pasta with cream, poultry | Medium/Heavy Whites | Oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites (Viognier, Roussanne, Marsanne), Tamaioasa Romaneasca and New World Chardonnay | Strong cheese, appetizers, oysters, seafood w/lite sauce or cream sauce, grilled fish, pasta with cream, poultry, pork | Lighter Reds | Beaujolais, Dolcetto, some Pinot noir | Strong cheese, pasta, red sauce, pork, beef, chocolate | Medium Reds | Chianti, Barbera, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir | Strong cheese, pasta, red sauce, beef, chocolate | Heavier Reds | Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco and Barolo | Strong cheese, pasta, red sauce, beef, chocolate |
| Cabernet Sauvignon |  | Cabernet Sauvignon and other full flavored wines can be flavored with black currant, cherry, chocolate, red pepper or plums. Most Cabernets are aged at least 3 years which allows the flavor to become very prominent. Whether you are using the wine to cook or pairing it with a meal, Cabernet Sauvignon works well with red meats and hard cheeses. The bitterness of the wine helps break down the fat and brings out more of the natural flavor. Dark chocolate is also a favorite pairing for Cabernet Sauvignon. | | Red Wines |  | Medium to light flavored red wines like Merlot and Pinot Noir are the most popular red drinking wine, however they are not used in cooking as much as full flavored red wines. They have a nice mix or sweetness and bitterness which is easier on the tastebuds. The acidity in these wines make them the perfect choice for cooking red sauces or beef based broths. Since there is a strong flavor of plum mixed with blueberry and cherries, Merlot and Pinot Noir is a great wine to choose when eating berries. | | White Wines |  | Chardonnay and other strong white wines have a dry, bitter taste. These wines are infused with flavors from tree fruits, tropical fruits, honey, butterscotch and hazelnut. Strong white wines tend to have an array of flavors and pair well with many dishes. Chardonnay pairs well with creamy cheese and sauces and well as citrus flavors. Add Chardonnay to a garlic butter sauce and the acidity of the wine will cut the creaminess down and make the perfect sauce. Also, pairing this wine with some creamy cheeses, such as brie or goat cheese can cut the bitterness and make the wine seem smoother. Dry white wines also pair well with poultry, hearty seafood and pork.
Lighter white wines, like Pinot Grigio and Sauvignon blanc, have a sweet and fruity taste. They are flavored with citrus, green apple and certain tropical fruits, like pineapple. There is also usually a slight floral undertone to the wine. These wines pair best with seafood and sweet desserts. Sweet white wines aren't usually used in cooking, unless it is dessert or sometimes in seafood based broths. Pinot Grigio especially pairs well with apples and pineapples dipped in milk or white chocolate, or crème brule. Champagne and sparkling white wine also fall into this category. They are not used in cooking, but pair very well with fruit and desserts. Champagne and strawberries is probably the most well known, and delicious, pairing there is. | | |
Each wine is infused with different fruits and flavors. This gives them their unique and distinct taste. If you do not choose the right wine, it can have a negative affect on the meal. The wine could overpower the dish, change the taste or texture, and make for an unpleasant experience. So be sure to always use the correct wine.
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