Understanding Food And Wine Pairing

Food and wine pairing is as versatile as different styles of wines. The old adage of whites with fish, and red with meat is gone. First, Drink what you like, regardless of the rules. There are different factors to take into account while considering the perfect match. Sauces can be a big determining factor in choosing your choice, whether a bracing vinaigrette, or a rich demi-glace. By understanding the basics of wines, you can make this choice with ease.

LIGHT BODIED & SWEET; example - Rieslings

• -has abundant fruit
  
• -summer time, picnics

LIGHT BODIED & FRUITY; example - Albarino

• -crisp, delicate
  
• -seafood, salads, & vegetables

MEDIUM BODIED; example - Viognier

• -mild & fruity, smooth
  
• -seafoods & grilled chicken

FULL BODIED; example - Chardonnay

• -rich, luscious, sometimes lots of oak
  
• -shellfish, fish, pork, and creamy dishes

SPARKLING; example – Prosecco, Champagne

• -light and crisp
  
• -appetizers, spicy foods, Chinese, & desserts

BLUSHES; examples – Roses, and White Zinfandel

LIGHT BODIED & SWEET

• -abundant fruit
  
• -summer picnics, hot dogs

LIGHT BODIED & FRUITY; example - Beaujolais

• -crisp, fruity, floral
  
• -pasta, sandwiches, fish, & chicken

MEDIUM BODIED; example – Pinot Noir

• -fruit driven
  
• -pizza, salmon, grilled meats

FULL BODIED; example – Cabernet

• -dry, & intense
  
• -red meat, aged cheeses

SWEET, & FULL BODIED; example - Sauternes

• -rich & concentrated
• -fruits, cheeses, & desserts