Similar food and wine flavours complement each other. For example, fish with lemon sauce and pinot gris both have citrus flavours and work well together.
Match mild foods with mild wines. Match big, flavourful foods with big, flavourful wines. For example, pair pepper steak with a spicy, bold shiraz.
Similarly, you generally want to match the richness of food with a rich wine. For example, pair a rich chicken in cream sauce with a rich chardonnay. High-acid wines, such as young riesling , are often used to cleanse the palate when eating oily food such as Indian curry or rich, buttery sauces.
Wines from cool climates like the Mornington Peninsula will have more acidity than those from hot climates. Remember, rich creamy sauces will usually clash with an acidic wine like a sparkling. Think about it this way… if you squeezed lemon juice into a cup of milk, would you drink it?
Crisp, acidic wines help balance salty flavours. For example, our friend sauvignon blanc balances salty olives and feta cheese. But salty foods are also enhanced and balanced by a hint of sweetness. Think about when you eat parma ham and melon — delicious! The same thing can be achieved with wine: Sauternes, a lusciously sweet wine from the Bordeaux region, is a famous match with salty, Roquefort cheese, but any slightly sweet wine such as cool-climate pinot gris can work.
Beware, though — salt can clash with tannin as it makes tannin seem more bitey, so avoid big, grippy reds such as cabernet sauvignon and shiraz. For a dry wine to work with salty food look for something with low tannins and noticeable acidity. Look for savoury as opposed to fruity wines such as a French Chablis. Good chardonnay with some age often has nice nutty complexity and works beautifully with semi-hard and hard cheese.
First of all — what the heck is tannin? If you want a white without the bitterness of a dry white, a sweet white is perfect. Sweet whites include Moscato and Riesling. Sweet wines pair well with both hard and soft cheese, cured meats and sweets. A dish of smoked sausage or a cheese platter would be a wonderful pair with this type of wine.
More savory, a rich white wine gives great flavor. Chardonnay is a popular full wine. This type goes great with soft cheeses like Havarti, rich fish such as trout and salmon and white meat like chicken, duck, and turkey. A dinner of salmon in cream sauce and another side will create an amazing meal paired with a rich white wine. You don't have to save a sparkling wine like Champagne for a special occasion. This type pairs perfectly with potatoes, pasta, rice, vegetables, and cheese. Try a cheesy risotto or chicken alfredo for a great combination of flavors.
A dry red is similar to a dry white but with a fuller body. Pinot Noir is the most popular dry red wine. It pairs well with cured meat like bologna, liverwurst and chorizo, roasted vegetables and rich fish. Salmon and roasted mushrooms would make a tasty entree to pair with a dry red. San Carlos Ave. San Carlos, CA So, you've got a great chardonnay just waiting for the right occasion, but you're not sure what dish to pair it with? Or maybe the reverse: You're grilling up some gorgeous steaks and want to know which wine will do them justice?
Or what to crack open for Thai takeout, spicy tacos, or a good old-fashioned slice of pizza? What's the best wine for burgers? Or sushi? The Yummly food and wine pairing cheat sheet is here to guide you. For example, a grilled chicken dish goes nicely with many great wines — not just chardonnay. A light red like a pinot noir or a medium red such as zinfandel or merlot might be worthy companions.
For a crisp sauvignon blanc, fresh and roasted veggies might do the trick, as might lighter fish dishes. Wine and food pairings can feel like high stakes. Start with these general guidelines and follow your nose and palate from there.
Thanks to this downloadable visual guide, you can discover many classic wine and food pairings at a glance. Read on to learn more about each of the wine categories covered in our wine pairing cheat sheet.
Think: spring vegetables, lighter fish, grilled chicken, and citrusy, herby dishes. Sweeter whites get along famously with salty appetizers and rich desserts, but also surprise! The sweet can help tame the heat. Bigger, creamier whites have the body to stand up to bigger, creamier flavors. Generally speaking, rich whites are less acidic and play well with a variety of leaner meats such as pork loin or chicken.
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