The General Rules of Food and Wine Pairing
November 16th, 2011
Below is a general list of rules for pairing different types of food with the right kind of wine.
APERITIFS
Traditionally two wine categories have the honor to open a meal: sparkling & fortified dry wines. Sparkling wines should be dry for aperitifs & sweet for dessert. Champagne, Spumante or Italian Prosecco are perfect choices. Usually, sparkling wines used to start a meal should not be too expensive. It is important, for example, to open a vintage bottle for a special occasion such as an important toast. If the appetizers are mainly made with fish, fruit and vegetables, light sparkling wines can be the perfect pair. You do not want to cover the light taste of those aperitifs with a too complex and rich wine. If instead the appetizers are tasteful, dry fortified wines work better than sparkling wines. The best classic fortified dry wines are some varieties of Sherry, Madeira and Marsala. Your selection should not just be among these two categories: generally any dry white wine can pair well with aperitifs with some differences according to what you are eating. A good rule of thumb is do not start a meal with a red wine if you have any intention on switching back to a white wine during the meal.
SOUPS
If you are eating a very light and liquid soup, your choice should go toward a light white wine such as a Pinot Grigio or a light-bodied blend. Soups which are more complex and creamy, but still made with vegetables, pairs well with medium-bodied, more rich and complex wines such as a Sauvignon Blanc, Chardonnay, Vouvray, or Chenin Blanc. In this particular category, you can also try a more complex Champagne (Blanc de Noir) or a fortified white wine. If the soup is very heavy in taste and contains meat, medium bodied red wines are the best pick. They should not be aged but must be somewhat tannic yet not too tannic as to cover the taste of the soup.
PASTA DISHES
Italian wine pairs best with pasta dishes. Generally, light fish pasta dishes pair perfectly with crisp white wines; fat fish pasta dishes want a well structured white wine or a light-medium bodied red; meaty red sauces pairs well with full-bodied reds such as Chianti Classico, Barolo or Montepulciano; white pasta sauces such as Cream & Mushrooms want a full-bodied white wine; tomato-based sauces pairs well with a wide range of wines according to the recipe: from roses to structured reds such as Amarone. Sweet wines are never recommended and aromatic wines such as Gewurtztraminer or Riesling can pair well with some very light fish pasta dishes (white sauces).
FISH & SEAFOOD
One of the most classic pairs is oysters with Champagne. Lobsters, Scallops, Mussels and Clams are perfect with white wines. For the lobster, if served alone or with a salad, it is recommended to pick a fresh and dry white wine like Sauvignon Blanc. However, if the lobster is cooked together with a sauce, possibly tomato, a rich Chardonnay is preferable. Scallops, clams, mussels and all other shellfish pairs very well with dry or semi-dry, delicate white wines such as a crisp Pinot Gris, a light-bodied and dry German Riesling or a delicate Chardonnay are the perfect pick.
Picking wines for fish depend on the texture of the fish. Very light and white fish pair well with a light, medium-bodied white wine that is not aged at all. Fish with a medium texture and rich taste such as Cod prefer a medium to full-bodied white which can be slightly oaked and more complex in taste. Fatty fish such as Salmon or some varieties of Cod deserve a full-bodied white or even a light, fruity red. This is one of the newer trends in pairing wine with food. The tannins in the red wine balance perfectly with the fat of these types of fish. Grilled salmon with Pinot Noir, a light Syrah or Beaujolais Nouveau is definitely something to try.
POULTRY & RABBIT
Chicken, turkey and rabbit are considered lean meats. Therefore they have a very rich taste which pairs very well with full-bodied, rich whites or light to medium-bodied reds. Distinction is made according to the way the meat is prepared: red wine if grilled and white wine if boiled or seasoned. Turkey has a very rich taste that pairs perfectly with more important reds such as a good Bordeaux, Barbera, Amarone or Chateneuf Du Pape.
BEEF
There is no place for white wines with beef. It is all about different choices among reds. The thicker the cut of meat, the more rich the red should be. Usually thicker cuts are grilled and your choice can range from a powerful Zinfandel to a Barolo, Cabernet Sauvignon, Grenache, Rioja, Cote-Rotie or a full-bodied Cote Du Rhone.
PORK
Pork pairs will with peppery reds that are not too strong in taste and body. Syrah (or Shiraz) is one of the better choices because of its peppery characteristics. Generally, the selection should go toward a medium to full-bodied red that is not too complex.
LAMB
Cabernet Sauvignon is designed for the taste of lamb. This is a great opportunity to open an exceptional vintage bottle. High quality lamb is one of the best meats and deserves a very good bottle of wine. Lamb is very fatty and all the acids and tannins contained in an especially well structured Italian red help to cleanse the mouth.
DUCK & GAME BIRDS
Pinot Noir is without a doubt on of the best pairs with duck and game birds. It can be a California or Oregon Pinot Noir or a more complex, good vintage Burgundy. Duck and game bird is not considered a common meal and for this reason requires a good bottle of wine.
FRUIT & DESSERTS
Fresh and light white wines pair best with fresh fruit. Chardonnay is perfect for its fruity characteristics. Aromatic wines such as Moscato D’Asti, Riesling and Gewurtztraminer can give a pleasant surprise to the taster if paired with fruit tarts or strawberries and whipped cream. Desserts rich in cream and taste are perfect with late harvest Riesling, Moscato or the elegant Noble-rotted wine Sauternes.
