The taste of a wine can improve or worsen depending on the food that you drink it with so, by learning the basics about pairing them, you can enhance your culinary experiences.
There are two basic approaches to choose from. One is contrast, where the wine is different in character to the food, but the differing characteristics play off each other, and the other is complimentary, where the wine and food work together through a similar trait (such as sweetness or acidic). Either works equally well, but which to apply varies on the type of food being served.
Regional combinations are also worth paying attention to, as food originating from a particular region or country will often pair well with the local wines, as they have evolved to complement one another. So, foods and wines from France work well together, as do ones from Italy, and also ones from Spain.
Here are some examples of wine and food pairings: pair beef with heavier reds like Zinfandel, Bordeaux, or Cabernet Sauvignon. Most of these wines go well with lamb as well, but this meat can take white wines like Pinot Gris too. For poultry, look for whites, or light reds when there is a heavy sauce – Pinot Noir and Beaujolais work well. Fish should always be served with whites, and Sauvignon Blanc makes a good choice.
However, though these are said to be classic pairings, that doesn’t mean that you’ll necessarily like all of them. Everyone has a different palate and appreciates different tastes and flavors. Keep in mind also that some people have a favorite wine style that they stick to regardless of the food being served. Therefore, you should always have different types of wine at hand when you’re entertaining others. You can recommend a certain variety, but the final decision about what they drink should be up to your guests.
