{"id":2896,"date":"2020-09-15T10:10:46","date_gmt":"2020-09-15T10:10:46","guid":{"rendered":"https:\/\/wine365.com\/?p=2896"},"modified":"2020-08-17T20:09:40","modified_gmt":"2020-08-17T20:09:40","slug":"food-wine-pairing-made-in-heaven","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/food-wine-pairing-made-in-heaven\/","title":{"rendered":"Food and Wine Matches Made in Heaven (Plus a Few to Avoid)"},"content":{"rendered":"

In a successful food and wine pairing, each one elevates the other. The food brings out the best qualities of the wine, and the wine enhances the enjoyment of the meal without overpowering or clashing with the food.<\/p>\n

Below are some easy rules and reminders to guide you when pairing wine with food. There are also a few dishes, wines, and pairings that you can always count on to hit a home run, plus tricky combinations to watch out for. But keep in mind that taste is highly subjective<\/strong>. Don\u2019t be afraid to follow your instinct and experience! Plus, many food and wine pairing rules come from a simpler time when we ate meat and potatoes every night, not Thai, Italian, and French in the same week<\/strong>. That being said, the following \u201ctemplates\u201d and examples will steer you in the right direction.<\/p>\n

Food and Wine Pairing Tips and Recommendations<\/h1>\n
    \n
  • Matching intensity:<\/strong> The cooking and seasoning play a major role in the intensity of flavors. Most successful food and wine pairings result when there are matching intensity levels between the wine and the food.<\/li>\n
  • Bridge ingredients:<\/strong> Incorporate \u201cBridge Ingredients,” or food that ties the dish and wine together. Adding crumbled goat cheese to a salad makes it a better match for Sauvignon Blanc because the cheese and wine share similar tangy flavors. Adding peppercorns to a sauce would help that sauce pair more perfectly with a peppery wine, such as a Syrah. A sprinkling of toasted nuts on top of a dish helps bridge it to toasty, buttery, and nutty Chardonnays.<\/li>\n
  • Match or <\/em>contrast:<\/strong> Great food and wine combinations come not only from matching flavors, texture, and taste components but also in contrasting them.<\/li>\n
  • \n
    \"Poema
    Poema Cava Dolce with Dessert<\/figcaption><\/figure>\n

    Similar levels of sweetness:<\/strong> Foods with some sweetness are best paired with wines with similar levels of sweetness. If the food is sweeter than the wine, it will make the wine taste dry, astringent, oaky and\/or tannic.<\/li>\n

  • Fruity with fruity<\/strong>: Dishes with a significant fruit component \u2013 pork with saut\u00e9ed apples, barbecued chicken with apricot glaze, and beef stew with dried plums \u2013 often pair beautifully with fruity wines that have super fruity aromas. Gew\u00fcrztraminer, Muscat, Viognier, and Riesling are examples of fruity whites. Gamay (the grape that makes Beaujolais) and Australian Shiraz (Syrah) are examples of fruity reds.<\/li>\n
  • Match mouthfeel:<\/strong> The texture (body) and acidity of the wine are as important to matching it with food as its flavors. Delicate wine tastes like water when served with a dramatically spiced dish.<\/li>\n
  • Pair great with great, humble with humble:<\/strong>\u00a0This basic principle goes a long way toward success. Pot roast doesn\u2019t need a costly Pinot Noir to accompany it. But an expensive standing rib roast may be the perfect opportunity to spring for a pricey Merlot.<\/li>\n<\/ul>\n

    What\u2019s a good wine to pair with\u2026?<\/h1>\n

    Salty, oily, or spicy food<\/u><\/p>\n

    Sparkling wine, Sauvignon Blanc, or Pinot Grigio with salty, fried food<\/p>\n

    Acidic foods<\/u><\/p>\n

    Sauvignon Blanc, Pinot Grigio, or Gavi with goat cheese and\/or a green salad with vinaigrette<\/p>\n

    Strong flavored fish<\/u><\/p>\n

    Sparkling wine or Sauvignon Blanc (optional: big barrel-fermented Chardonnay) with smoked salmon; side of lemon<\/p>\n

    \"Jadot
    Jadot Beaujolais Villages<\/figcaption><\/figure>\n

    Mild fish<\/u><\/p>\n

    Pinot Grigio, unoaked Chardonnay, Pinot Noir, Beaujolais Villages with grilled ahi or mahi-mahi; side of honey-mustard or dill dressing<\/p>\n

    Red meat<\/u><\/p>\n

    Cabernet Sauvignon and Beaujolais Villages with rare roast beef; side of ketchup<\/p>\n

    Asian flavors<\/u><\/p>\n

    Keep in mind sweet \u2018n\u2019 salty: An Asian stir-fry seasoned with soy sauce is often terrific with an American Gew\u00fcrztraminer that\u2019s slightly sweet.<\/p>\n

    Sweet foods<\/u><\/p>\n

    Moscato d\u2019Asti with plain sugar cookie and a side of jam or Port with chocolate cookie and a side of chocolate sauce or dense brownie or chocolate cake with icing<\/p>\n

    Beware! These foods are often difficult to pair with wine:<\/h1>\n

    Soups \u2013 hard to match liquid to liquid<\/p>\n

    Salads with Vinegar \u2013 acidity of vinegar, salad dressing is destructive to the wine<\/p>\n

    Asparagus \u2013 pungent flavors, consider the cooking method and seasoning, fortunately not typically a standalone course<\/p>\n

    Artichokes \u2013 after tasting an artichoke, wine will taste sweeter<\/p>\n

    Chocolate \u2013 intense sweetness and flavors can overpower the wine<\/p>\n

    Classic Matches Made in Heaven<\/h1>\n

    Finally, here a few pairings that you can never go wrong with.<\/p>\n

      \n
    • Oysters with Muscadet or Chablis<\/li>\n
    • Caviar with Blanc de Blancs Champagne<\/li>\n
    • Foie Gras with Sauternes<\/li>\n
    • White Truffles with Barolo<\/li>\n
    • Prime Steak with Cabernet Sauvignon<\/li>\n
    • Grilled Baby Lamb with Rioja<\/li>\n
    • Cr\u00e8me Br\u00fbl\u00e9e with Aged Tawny Port<\/li>\n<\/ul>\n
      \"Calvisius
      Calvisius Caviar. Image by Marc Sievers<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

      In a successful food and wine pairing, each one elevates the other. The food brings out the best qualities of the wine, and the wine enhances the enjoyment of the meal without overpowering or clashing with the food. Below are some easy rules and reminders to guide you when pairing wine with food. There are<\/p>\n","protected":false},"author":11,"featured_media":2897,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[83],"class_list":{"0":"post-2896","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-wine-and-food-pairing"},"yoast_head":"\nFood and Wine Matches Made in Heaven (Plus a Few to Avoid) - Wine 365<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food and Wine Matches Made in Heaven (Plus a Few to Avoid) - Wine 365\" \/>\n<meta property=\"og:description\" content=\"In a successful food and wine pairing, each one elevates the other. 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