Deciding which type of wine to drink with the food you are eating can often seem confusing. The purpose of pairing food with wine is to enhance both of their flavors and textures. While wine pairing is generally a personal preference, these tips will help make your decision-making a lot easier.

Wine Pairing Tips

  • Acidity is essential and makes the flavor of the wine and food sweeter and softer.
  • A tannic wine will taste smoother with a little pinch of salt.
  • Avoid wines that contain a lot of oak treatment or high tannins as their flavors will be bitter.
  • The wine and food should never over-power each other. Matching the flavor intensities will ensure balance.
  • When in doubt, pair regional wines with food that grows from the same region.
  • Pair fruity wines with spicy foods instead of tannins that will dry the mouth.
  • Don’t focus on the “rules.” Personal preference should always prevail when it comes to pairings.

Pinot Noir

Earthy flavors work well with pinot noir. Pair this wine with a mushroom, potato, or beetroot dish. The boldness of a good pinot will bring out the flavors in fatty fish such as tuna and salmon.

Chardonnay And Muscadet

Chardonnay is well-known to compliment practically any seafood dish, especially in a creamy sauce. A lightly oaked Chardonnay or Sauvignon Blanc pairs well with trout, mussels, or clams. Made in western France, muscadet heightens the flavors of fresh oysters with its acidity.

Dry Riesling

The drier, the better when it comes to pairing this wine with sushi. New York, German, or Australian rieslings will relieve the palate from a spicy meal. Spicy Asian food, Indian, Thai, and Mexican dishes should all be eaten with a dry Riesling.

Stilton and Port

The contrast between salty cheeses and these sweet wines make them the perfect pair. They are both aged long enough to create a tawny, earthy flavor. Match a sweet port or sherry wine with Roquefort, blue cheese, or brie.

Cabernet And Moscato

Cabernet brings out the rich flavors in a mouth-watering steak. The tannins in the wine soften the impact of the fat in the meat. The meat’s bold flavor matches perfectly with the fruity flavor of a cabernet. Red wine has always been a classic combination with grilled steak. Moscato is an excellent choice for an after-dinner drink when dining on pastries and other sweet treats.