Anybody knows the only way to make a great dish better is to pair it with the perfect glass of wine. Finding that balance of flavors is one of he best ways to enhance a dish and can make eating any meal a memorable experience. But just as a good wine can enrich a perfectly cooked meal, the wrong pairing can inhibit the taste of even the best palettes ultimately doing you and your food an injustice.
WHITES
Chardonnay – One of the most widely renowned wines, Chardonnay is velvety and full bodied and warm, producing underlying flavors of vanilla, coconut, butter, toast, and toffee.
Pairs well with- Brie, Gouda, Parmesan, Shellfish, Scallops, Salmon, Chicken, Turkey, Veal and Pork
Sauvignon Blanc– Sweeter than Chardonnay with notes of apples, vanilla, and oak, this wine is also a fantastic choice for dessert and can be recognized by it’s sharp and intense scent.
Pairs well with- Feta, Goat cheese, Mozzarella, Shrimp, Oysters, Sole, Snapper, Chicken, Turkey, Veal and Pork
Riesling– A light and refreshing wine with notes of apricots, nectarines and pairs. It can range from delicate and sweet to very dry.
Pairs well with -Blue cheese, Feta, Gorgonzola, Crab, Mussels, Smoked Salmon, Chicken, Duck, Ham, and Smoked Meats.
Pinot Grigio– Spicy and full bodies due to it’s high acidic content, is reminiscent of summer with heavy notes of lemon, lime, and citrus. This is an extremely refreshing choice for warm weather gatherings.
Pairs well with -Ricotta, Fontina, Provolone, Sea Bass, Swordfish, Trout, Snapper, Chicken, Turkey, Ham, and Salami
REDS
Pinot Noir– The lightest of The Reds, it produces a crisp and refreshing flavor and is very versatile. It can be paired with a wide variety of foods and is usually infused with roses, plums, and black cherries.
Pairs well with -Swiss, Gouda, Feta, Brie, Salmon, Ahi Tuna, Chicken, Duck, Pork, Beef, Lamb and Veal
Merlot – Hailing from France, the Merlot grape is most commonly used in the production of Bordeaux wine and is very symbolic of its French region. Smooth and full-bodied, this choice is perfect for red meats and even contains notes of berries, chocolate and even wood.
Pairs well with -Smoked Gouda, Cheddar, Asiago, Salmon, Tuna, Pork, Veal, Lamb and Venison
Malbec– Created in Argentina, this spicy wine is a fantastic choice for flavorful spicy and spicy dishes, adding a sharp bite to an already tasty meal. This wine is great for the exotically paletted due to its infusion of flavors like oak, tobacco, and cherries.
Pairs well with- Provolone, Asiago, Parmesan, Chicken, Duck, Steak, Sirloin, Grilled Meats and Cream Sauces
Shiraz/Syrah– Shiraz has one of the most distinctive flavors of any red wine. Also grown in the French region, it possesses a tart and powerful taste and should be drunk slowly and in between bites of the meal to enhance the overall flavor of the food.
Pairs well with- Pecorino, Smoked Gouda, Pepperjack, Parmesan, salmon, Tuna, Duck, Chicken, Beef, Buffalo, Sausage, Venison, and Lamb
Zinfandel– Although it’s typically lighter in flavor, these grapes produce a robust and semi-sweet wine that can be compared to a Rose. It’s typically fruity and is especially in enhancing dishes made with pork.
– Parmesan, Smoked Gouda, Feta, Goat Cheese, Duck, Sausage, Beef, Lamb, and Pork
Cabernet Sauvignon– Available in both red and white, this one is one of the most commonly consumed in the world. Grown in very hot climates, the taste is reminiscent of Malbec with notes of tobacco, black pepper, licorice and violet.
Pairs well with -Gorgonzola, Aged Cheeses, Brie, Camembert, Chicken, Duck, Beef, Buffalo, Lamb, Veal, Venison
Due to its fermentation process, wine is a multi-dimensional alcohol that absorbs the flavor of many different notes and ingredients causing it affect many different components of its ultimate taste. Keep in mind that although it’s customary for certain wines to be paired with particular foods; much of the fun comes from being innovative and experimenting with different flavor combinations. So get creative and start sampling!
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