7
Easy Rules Perfect for Pairing
rule
#1
SERVE A DRY ROSE WITH HORS
D'OEUVRES
Good rose combines the fresh
acidity and light body of white wines with the fruity
character of reds.
rule
#2
SERVE AN UNOAKED WHITE WITH
ANYTHING YOU CAN
SQUEEZE A LEMON OR LIME ON
White wines
such as Sauvignon Blanc, Albarino and Vermentino (typically
made in stainless steel tanks rather than oak barrels)
have a bright, citrusy acidity that acts like a zap
of lemon or lime juice to heighten flavors in everything
from smoked sablefish to grilled salmon.
rule
#3
TRY LOW-ALCOHOL WINES WITH
SPICY FOODS
Alcohol accentuates
the oils that make spicy food hot. So when confronted
with dishes like a firey curried chicken or Thai stir-fry,
look for wines that are low in alcohol, such as off-dry
German Rieslings (especially since a touch of sweetness
helps counter spiciness, too.)
rule
#4
MATCH RICH RED MEATS WITH
TANNIC REDS
Tannins, the
astringent compounds in red wines that help give the
wine structure, are an ideal complement to luxurious
meats - making brawny reds like Cabernet Sauvignon
and Syrah great matches for braised duck legs or pan-seared
rule
#5
WITH LIGHTER MEATS, PAIR
THE WINE WITH THE SAUCE
Often the chief
protein in a dish - chicken or pork, say - isn't the
primary flavor. Think of pork chops in a delicate
white wine sauce versus pork chops in a zesty red
wine sauce in each case, the sauce dictates the pairing
choice.
rule
#6
CHOOSE EARTHY WINES WITH
EARTHY FOODS
Many great pairing
combinations happen when wines and foods echo one
another. Earthiness is often found in reds such as
Pinot Noir (particularly from Burgundy) and Nebbiolo,
making them great partners for equally earthy ingredients,
like bison steaks or wild mushrooms.
rule
#7
FOR DESSERTS,
GO WITH A LIGHTER WINE
When pairing
desserts and dessert wines, it's easy to overwhelm
the taste buds with sweetness, instead, choose a wine
that's a touch lighter and less sweet than the dessert
- for instance, an effervescent
Moscato d'Asti
with roasted pears.
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