Food and Wine Pairing 101

March 8, 2016


Are you a wine connoisseur? Are you wanting to perfect your pallet? There are various elements that are considered when pairing food and wine…fat, acid, saltiness, sweetness, bitterness and texture. Here are some quick tips if you are wanting to impress guests at your next dinner party, wedding reception or even your next date!


Dry White

Think Sauvignon Blanc or Pinot Grigio. You are going to want to pair these with citrusy fruits and vegetables (think green…asparagus and green apples) as well as fish like oysters and scallops. You can also pair with chicken and turkey, great for Thanksgiving!


Sweet White

Here you are getting into the Moscatos and Rieslings. You are going to want to pair pizzas, cheeses, cured meats and sweets with these. These are great for an Italian dinner night!


Rich White

The all so popular Chardonnay falls under this category. This is a great staple for events. It perfectly pairs with many dishes like pizzas, starches, a variety of fish (like halibut, shrimp and crab) in addition to white meat and pork loin.


Light Red

Pinot Noir is what you would find in the “light red” category. You are going to pair Pinot Noir with vegetables, starches, rich fish (like lobster or tuna), white meats and cured meats. Great for a seafood kind of night!


Medium Red

This is the category where you find the Zinfandel and Merlot. These actually pair well with pretty much everything we have mentioned above including red meat. This is a great choice if steak is what’s for dinner!


Bold Red

A good Cabernet Sauvignon or Malbec is served best with cheeses, starches, red meats and cured meats. Great to pair with charcuterie plates or if you are having a more informal dinner (think hamburgers, barbecued pork , beef stew or ribs).


Happy Tuesday and happy sipping! 

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