Pairing food with wine doesn’t have to be hard. Then again, it’s not so easy. It’s kind of like dating—-just because she’s hot (say a spicy cabernet), doesn’t necessarily mean she’s going to pair with you (say, a chicken). The piece of chicken wouldn’t be able to combat the over-zealous cabernet. However, tame that cabernet down a bit, to say a Pinot Noir or Merlot, and you’re going to have a much better fit. Or man up a bit to a New York strip and it should hold well against the cabernet.
So how do you know when the traits of the wine are going to match up with what you’re eating? Here’s a quick guide to help pair up food with wine (don’t you wish it was this easy with girls? ;)
|Chicken||Pinot Noir, Beaujolais|
|Grilled fish||Vinho Verde|
|Seafood||Chardonnay, sparkling wine, Pinot Gris|
|Salmon||Pinot Noir, Pinot Gris|
|Oysters||Chardonnay (notably Chablis)|
|BBQ||Bordeaux, Zinfandel (with sausage), Chardonnay, Syrah/Shiraz (with pork)|
|Chinese, Thai, Indian (spicy)||Reisling, sparkling wine|
|Vegetarian||Chardonnay, Pinot Blanc, Beaujolais, Pinot Noir|
|Eggs, french toast (brunch)||sparkling wine|
|Desserts||Merlot and Cabernet (with chocolate), Dessert wines, Riesling, Sparkling wine (with angel food cake)|
So what kind of wine or food are you? What pairings do you like best?
I’ll start it off… Filet Mignon and Syrah, mmm…