Whether out to dinner at an upscale restaurant or preparing a meal at home, knowledge about wine pairing is always a useful skill to have. Certain wines go best with certain meals and deciding on the right food and wine pairing can be a lot easier if the basics of wine characteristics are known.
The types of grapes used to make a wine, often known as "varietal," are the most important factor in the overall taste of a specific wine. However, the flavors are also affected by a variety of different factors such as the soil the grapes are grown in, the plant's exposure to sunlight, climate, how the grapes are handled and fermented, types of yeast used, whether the wine is aged in wood or oak barrels, and many other factors.
There are two main types of wines, red and white. However, there is also a sparkling variety of wine. This guide will focus on red and white wines.
Reds
Pinot Noir
A delicate and light-bodied wine that has a smooth texture without the “chewiness” that comes from a lot of tannins. (Tannins leave a dry, fuzzy feeling on your tongue, similar to the sensation you get when you bite the skin off of a grape.)
Pairs well with: Nearly any type of meat. This versatile wine works with steak, strong-flavored fish like tuna or salmon, grilled chicken, turkey, or vegetarian dishes.
Merlot
A medium-bodied wine, with an uncomplicated fruitiness that is often described as “jammy” and a taste that’s reminiscent of plums or cherries.
Pairs well with: Pasta, lamb, and red meat.
Cabernet Sauvignon
Big and bold with a rich, velvety texture and a lot of tannins, which allow it to age well in the bottle. Flavors include notes of coffee, chocolate, and tobacco.
Pairs well with: Strong cheeses like Maytag Blue, and heavy, gamy foods such as steak, veal, and sausage.
Whites
Riesling
Often sweet and always fruity, Rieslings are crisp and fresh with notes of apple, apricot, and peaches.
Pairs well with: Spicy food such as Chinese or Indian.
Sauvignon or Fumé Blanc
A light, slightly acidic white with herbaceous aromas.
Pairs well with: Seafood or deep-fried foods, because it contrasts well with the oiliness, just like lemon juice. It’s also one of the few wines that work well with tangy tomatoes and salads that contain vinegar.
Chardonnay
A rich and creamy, full-bodied white that typically has notes of vanilla and is often described as buttery for the way it feels in the mouth.
Pairs well with: Roast chicken, fresh corn on the cob, clams.
Ryan Lesnau - Ryan Lesnau is a Saint Cloud-based freelance writer with over 5 years of experience writing. He has written for several different ...
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