Although food and wine pairing is subjective, according to thewinelist.cy experts, there are some simple guidelines to keep the balance on the palate!
Pinot Noir: Pair with Earthy Flavors
Recipes made with earthy ingredients like mushrooms and lentils taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth. Pinot is also often delicious alongside salmon, proving that red wine and fish can go together brilliantly.
Chardonnay: Great with Fatty Fish or Fish in a Rich Sauce
Silky whites — like many Chardonnays from California, Chile, or France — are deliciously combined with hearty fish like swordfish or any kind of seafood in a rich sauce.Champagne: Perfect with Anything Salty
Many dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of fruity sweetness. This makes them extra-refreshing when served with salty foods. They also cut through the richness and oil of fried dishes: Bubbly as they are, they make a wonderful match with a bowl of potato chips.
Cabernet Sauvignon: Fabulous with Juicy Red MeatCalifornia Cabernet, Bordeaux, and Bordeaux-style blends are terrific with steaks and lamb dishes. The firm tannins in Cab cut across/penetrate the fat and protein, which in turn smooth out the tannins. It's a perfect symbiotic relationship in each bite.
Sauvignon Blanc: Goes with Tart Dressings and Sauces
Tangy foods — like scallops with a grapefruit-onion salad — won't overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal, and Verdejo from Spain. Sauvignon Blanc also works well alongside vinaigrette, roasted or sautéed fish and goat cheese.Dry Rosé: For Rich, Cheesy Dishes
Some cheese kinds go better with white wine and some are preferably coupled with red. Almost all, however, pair well with dry rosé, which has the acidity of white wine and the fruity character of red. Rosé also harmoniously blends with grilled fish, fresh salad, and even a big plate of charcuterie.
Syrah: For Highly Spiced Dishes
When meat is heavily seasoned, look for red wine with lots of spicy notes. Syrah from Washington or France's Rhône Valley, Cabernet Franc from the Loire, and Xinomavro from Greece are all good choices. Be careful with spice heat, however: For hot dishes like those, try to avoid high-alcohol wine types, which will amplify the sizzle.
Zinfandel: For Pâtés, Mousses, and Terrines
If you can apply the same adjectives to a certain type of wine and a dish, pairing them will most likely work. For instance, the words "rustic," "savory," or "rich" are often used to describe Zinfandel, Italy's Nero d'Avola, and Spain's Monastrell, as well as a creamy liver mousse. Spice-and fruit-driven Zinfandel and barbecued or sauce-slathered meat are also naturally drawn together.