Pairing Wine & Food
There are no hard-and-fast rules for pairing wine with food, but there are some guidelines. Light-bodied wines generally pair well with lighter food, while fuller-bodied wines complement heartier dishes. Consider, too, the primary flavor of a dish (sweet, sour, salty, bitter), because that will influence your perception of the wine.
Always pair desserts and sweet foods with even sweeter wines. The sweetness of the food will diminish the apparent sweetness of the wine, making it taste more tart and tannic.
Suggestions: Cheesecake and Riesling, chocolate cake and port wine
Sour food will enhance the sweetness of a wine, so it’s a great match for crisp whites.
Suggestion: Fish with lemon sauce paired with Sauvignon Blanc or Pinot Grigio
Salty food increases the fruity, sweet character of wine and pairs especially well with sparkling wines, acidic whites, and robust reds.
Suggestions: Oysters and Champagne, bleu cheese and Cabernet Sauvignon
Bitter food will increase the bitterness of a wine, so it’s best to pair it with something less complex.
Suggestion: Mixed green salad paired with Riesling or White Zinfandel