How to Pair Food and Wine
You know those people who can order any dish off a menu and know exactly what wine to order with it? They make food and wine pairing look easy, but for the rest of us, figuring out how to pair wine with fish and other foods can feel daunting. Pour yourself a glass of your favorite wine and get ready to learn about some delicious combinations.
Key Elements in Food and Wine Pairing
Several elements come into play when pairing wine with food.
- Acidity: often thought of as the “tanginess” of a wine, acidity can cut through fattier dishes by cleansing the palate, and it can also balance the sweetness of certain foods.
- Alcohol content: generally, the higher the alcohol content, the more full-bodied a wine’s texture will be, so it can stand up better to rich dishes.
- Tannins: what makes your mouth feel “dry” after a sip. Red wines tend to have more tannin, and as a rule of thumb, the stronger the tannin, the better a wine complements bolder flavors.
- Sweetness: refers to the residual sugar that makes a wine sweet. Sweet wines tend to have a heftier body and pair best with desserts or spicy foods, since the sweetness helps calm the heat and lets other flavors in the dish stand out.
Basic Tips for Pairing Wine With Food
Choose a Wine That Complements the Food
The goal is always to complement a dish’s flavor, not overpower it. Make sure the flavors of what you’re serving work well together, so the wine complements the meal rather than fighting it.
Don’t Make Assumptions About Reds and Heavy Foods
Many people default to red wine when pairing with heavier dishes like steak or lamb, assuming reds are simply more suited to them. In reality, most wines go well with a variety of dishes, and there’s no rule that reds must be paired with meat. White wine can taste fantastic with salmon and seafood, so if you prefer white with your meat, you may be in good company.
Don’t Make Assumptions About Color
A wine’s color has little to do with its flavor profile or whether it should be paired with certain foods. Color is determined by age and skin contact, and some grapes are simply darker than others. Nebbiolo, for example, is light skinned and softer in color, but don’t let that fool you: it carries some serious tannin.
Go for the Classics When Unsure
When you’re unsure whether a pairing will work, look at what classic pairings already exist between specific foods and wines. The culinary world has spent a lot of time figuring out which foods and wines bring out the best in each other, so it’s worth leaning on that experience.
Learning how to pair your favorite wines with your favorite foods can enhance your enjoyment of both. At AJA Vineyards, our wine tasting events are a great way to learn this skill from a certified sommelier. Check our events page for upcoming tastings if you’re in Southern California or planning a visit.