Wine 101: Wine Pairings

Food and wine pairing can be intimidating. A few months back I participated in a wine tasting abroad Princess Cruiseline and they provided a terrific outline I figured may help provide each of your with a few basic principles to eliminate confusion and enhance your dining experience. Enjoy! 

Weight or Texture

Food and wine can be light, medium or heavy-bodied.

Same Weight or Texture

Similarly weight food and wine compliment each other.

EG: Lobster with Chardonnay. Both are medium-weight and rich.

Same Flavors

Similar flavors of food and wine compliment each others.

EG: Filet of sole with lemon sauce paired with Sauvignon Blanc. Both have citrus flavors and high acidity.

Sweetness

Wines should be equal to, or higher in sugar than the dish.

EG: Roasted pork with apple glaze pairs well with a fruity Chardonnay or off-dry Riesling.

Acid

Wine should be equal to, or higher in acid than the dish.

EG: Pinot Noir with bright red cherry flavors is an excellent choice with grilled halibut.

Salt

Acid wines balance salty flavors.

EG: A crisp Sauvignon Blanc balances salty olives or feta cheese.

Tannins & Proteins

Wines with tannin cut through the coating that fat leaves in the mouth.

EG: Steak is a great match with Cabernet Sauvignon.

Spicy Food

Spices inflame that taste receptors and off-dry wines offer relief from the heat.

Protein is the Vehicle

When meat or fish is prepared with a sauce or preparation, match the wine to the sauce.