Matching Foods with Wine

Some would say that because food can be as complex as wine - the options for creating complimentary combinations are astounding.  However, our advice is simply this: a successful pairing of food and wine is one that you find pleasing.  Perhaps no one else in the world would enjoy Champagne with bratwurst but if you happen to find the combination enjoyable then "Bon Appetit!"

However, if you’re still unsure about what to serve with dinner then try food and wine pairs of either complementary flavors or flavors that contrast.  For example, a dish with citrus would be complemented by a fruity wine; a hearty stew would go well with a full-bodied wine; and a delicately-flavored dish (such as poached sole) would be in good company when paired with a dry, crisp wine. In the same vein, a rich cream sauce would contrast nicely with a highly acidic, dry wine; and a simple snack of bread and cheese would seem ambrosia when paired with a complex and full-bodied red. The best advice of all is to experiment open-mindedly and frequently.

Wine can react with food on the palate so keep these truths in mind:

Suggestions by Meal/Event

Suggestions by Wine Type

Generally, wines and foods belonging to the same culture are the most compatible; for example, serve Italian wines with Italian food.   If your holiday turkey menu features sweet side dishes such as glazed carrots or marshmallow-topped sweet potatoes, choose a white wine with similar sweetness, such as a Chenin Blanc or Gewürztraminer. If your menu items are savory, you can lean toward a Johannisberg Riesling, Sauvignon Blanc, or even a light, fruity Chardonnay. If your bird boasts a spicy sausage stuffing, sip a Beaujolais or lightly chilled Pinot Noir. The red with red rule works well with beef because the tannin in red wine scrubs beef's rich flavor off the palate. Reach for a tannic Cabernet Sauvignon, Petite Sirah, or Zinfandel, especially if the meat boasts a heavy sauce. Rare prime rib tastes almost sweet, so it's perfect with a fruity Beaujolais.  Protein tends to calm tannins, so a very tannic wine might be glorious when served with rare beef. Bringing Out Flavors: Salty foods mute the sweetness and enhance the fruitiness of a sweet wine. Acidic wines taste less so when paired with salty or sweet food.  An acidic wine can also offset oily foods. Some wine and food combinations result in a flavor that was not present in either one and, certainly, was not meant to be.  The metallic taste produced by a combination of white turkey meat with red Bordeaux is a good example! A wine high in tannins (like a Bordeaux) mated with a food high in tannins (like walnuts) will render the wine dry and astringent and almost undrinkable.  Tannic wines make sweet foods taste less sweet while salty foods emphasize tannin.

Red dinner wines are usually dry and rich, sometimes with a tart or astringent quality. They go well with hearty or highly-seasoned foods, such as beef, pork, game, duck, goose, and pasta dishes.  Delicate foods, i.e. veal or sole, will be overwhelmed by a full-bodied red wine. White dinner wines are lighter in body and flavor and can be dry and tart or sweet and fragrant. Serve these white wines with foods such as chicken, turkey, fish, shellfish, ham, and veal.  A hearty lasagna will virtually cancel out a dry, medium-bodied Sauvignon Blanc. Rosé wines are pale red wines that can be either dry or sweet. These wines complement ham, fried chicken, shellfish, cold beef, picnic foods, and buffet foods. Appetizer wines are served as a cocktail or before the meal to sharpen the appetite. Dry sherry and chilled dry (white) vermouth can be served with any type of appetizer. Soft, light-bodied wines that are simple and fruity, such as Chenin Blanc, are usually suitable accompaniments for hors d'oeuvres. Dessert wines are heavier and sweeter than dinner wines. Serve dessert wines alone or with items such as fruits, nuts, pies, dessert cheeses, cakes, and cookies.  A dessert and wine match is most successful when the sugar/acid balance on the plate matches that in the glass. With rich cheesecake, bring out a syrupy late-harvest wine. Complement chocolate cake by choosing a red wine with chocolate or spice components, such as a Zinfandel or Cabernet Sauvignon. With fruitcake, open a dessert wine such as a Marsala. Super-sweet or tart desserts make most wines taste sour and flat. Nonalcoholic or dealcoholized white, red, and even sparkling wines are available. They are pressed and fermented like any wine, but have been filtered by a special process to remove virtually all of the alcohol. Pair them with foods according to their type.

Most of all – remember that your palate rules supreme.  Any combination that you enjoy is a good one!  The informed staff at Jerry’s Warehouse Liquors is always ready to help you make an excellent wine choice.  Feel free to seek out their suggestions!