Food and wine are intertwined, and always have been. Since the moment the first grape was squashed, man has been pairing its product with his favorite meals. Wine can be a cook’s best friend. Cooking with wine can really bring a dish together. Some think the only way to enjoy a good wine is to drink it. Not true! You can enjoy its delights, by doing something as simple as adding a dash of wine product such as red wine vinegar to a salad to really jazz things up. However, you use yours, the flavors of a well chosen match between food and wines allow them to accentuate each other. The right pairing can mean euphoria. It’s the reason we love wine, and the purpose of establishing a collection. Choosing a good match isn’t always easy. Most of us aren’t sure which types of wine to drink with certain foods. Should I pair Italian wine with French cuisine? The wrong wine can ruin an otherwise delicious meal, and vice versa. Some things just don’t compliment each other well. With some research, and a little of our personal experience, we hope to shed some light on a very tricky subject.A good starting point is to pair white wines with chicken or fish, and red wines with beef. This statement is a little too broad, however, as there are so many types of red and white wine. What about cheeses? What foods should I eat with an apple wine, or other dessert wine? The vegetarians among us would probably like some insight as well. Beef is best paired with a dry, red wine. A good Bordeaux, such as a cabernet sauvignon or merlot, fits quite nicely. Here, the French wines can’t be beat. You could also try a syrah, or shiraz. When enjoying a chicken or pork based meal, stick with chardonnay, pinot blanc, or Riesling. If you must have a red wine, try a Beaujolais or zinfandel. A salmon dinner, or other fish, goes well with a pinot gris or condrieu, though many will pair it with a red, such as a pinot noir. Either choice is exceptional. Pasta should be enjoyed with a good Italian wine, but not exclusively. Pair these dishes based on their sauce. It’s almost a law to serve Chianti with an Italian tomato sauce. A dry, red wine such as merlot also pairs well. A white sauce, such as alfredo, should be eaten with a chardonnay or sauvignon blanc. Another safe choice would be a zinfandel. Many enthusiasts love a good wine and cheese pairing. In general, combine sharp cheeses with merlot or cabernet sauvignon. The blue cheeses go well with a sweet wine, such as sauternes. Creamy cheeses, such as brie, should be eaten with a chardonnay or Riesling. Dessert wines are usually best enjoyed by themselves, but if you must, pair sauternes with fruit desserts or pastries, and fruit wines with chocolate desserts. Vegetarians should pair dry reds with bean dishes, and chardonnay or Riesling with green vegetables. The ability to match food with wines is sure to make you a hit at future dinner parties. Maybe you’ll be able to impress at your next business dinner. One thing that’s certain is that everyone loves a good pairing. Hopefully, you now have a better understanding of the process, and are able to put it to use.
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