Pairing the Right Wine with Your Food

by Julie Root

Red wine with fish? There was a time when this would have been an embarrassing faux pas, tantamount to dousing a perfect Kobe filet mignon with ketchup. These days, however, you’re free to drink what you like with your favorite food with no shameful social repercussions. (Well, almost.)

No Rules Are Good Rules

Most wine experts believe there really aren’t any hard and fast rules anymore when it comes to wine pairing. Wine enthusiasts are exploring wines from different regions, as well as uncommon varietals that bring out the best in any type of food.

While France and Northern California are perhaps the world’s best-known wine regions, there are spectacular vintages to be found in unlikely places all over the world. Argentina produces a stellar Malbec; Oregon is renowned for its impeccable pinot noirs; New Zealand and South Africa for their sauvignon blancs; and Australia almost single-handedly made Shiraz (also known as Syrah) a household name.Spain, Italy, Germany and Chile are also producing award-winning wines that pair well with everything from paella to bratwursts to pizza.

And sparkling wine isn’t just for New Year’s Eve anymore — bring on the bubbly before and after a great meal. French Champagnes have become increasingly expensive, so take the opportunity to try delightful Spanish Cavas and Italian Proseccos.

Easy Pairing Suggestions

If you’re dining with others who may raise an eyebrow if you order chardonnay with your ribeye steak, remember a few simple suggestions. If you’re having lighter fare, keep the wine light. It’s no sin to serve a slightly chilled pinot noir or good French rosé with Chilean sea bass. Try to pair similar flavors: a filet of sole with lemon buerre blanc with a citrus-noted wine such as Riesling or pinot grigio, for example. Heavier foods like beef, duck, sausage, wild game and grilled portobello mushrooms call for a rich, earthy and tannic red such as cabernet sauvignon.

If you’re hosting a multi-course dinner party, steer clear of spicy foods if you’re trying to pair a wine. While many merlots carry dark berry and chocolate notes that can go well with Mexican cuisine, consider beer, margaritas or sangria as alternatives. If you must have wine with your spicy fare, choose a low-alcohol variety like Riesling to amplify the oils that make spicy food hot.

With chicken or pork, be sure to match the wine with the sauce. Chardonnay is a good choice for chicken in a creamy béchamel sauce. Even for a casual outdoor barbecue, you can stray from the traditional beer menu and serve Shiraz, zinfandel or a robust South African Pinotage, each of which will pair well with smoky grilled meats.

Delightful Dessert and Cheese Selections

Pairing wines with dessert and cheese isn’t as difficult as you think. Simply remember to serve light wine that’s less sweet than the dessert you’re serving; when in doubt, let personal taste be your guide. Moscato and Madeira are lovely choices, although a rich red is delicious with dark chocolate and raspberry confections. Many dessert wines, such as vintage port, are perfect as a dessert by themselves.

Cheese served as dessert or at the beginning of the meal can be paired with a number of selections. Milder white cheeses such as brie, white cheddar, Monterey Jack, Swiss, Gruyere and gouda all pair well with white wines, young pinot noirs, Champagne and rosé. For red wine, Cabernet Sauvignon’s tannins pair well with heavy bleu cheese, camembert, cheddar, Colby and Parmesan.

Take Your Wine’s Temperature

Also note that temperature is crucial when storing and serving wine. Red varieties — including Bordeaux, Shiraz, Burgundy, cabernet sauvignon and pinot noir — should be served anywhere from 61 to 64 degrees. 59 degrees is ideal for chianti and zinfandel, while vintage port is best at 66 degrees. Dip down into the 50-degree range for Viognier, Sauternes, Beaujolais, rosé, tawny port and Madeira. Whites such as chardonnay, sauvignon blanc, riesling, Champagne and other sparkling wines should be chilled from 41 to 48 degrees, although certain experts believe they open up more when served a bit warmer. 55 degrees is the ideal storage temperature for all wines.

Remember to stock several choices for larger gatherings where you’ll have several guests, and always include red and white varietals. It’s also a good idea to consult your local wine shop proprietor about what’s flying off the shelves. Fine vintages don’t have to be expensive, so do a little homework about what’s popular on the market before making your purchase.