That overwhelming feeling you get in the wine aisle while pondering the mystery of food and wine pairing? It is called “choice overload.” Almost everyone has it, so we had to google it. You’re welcome!
But we are Thirsty AND Wise, so we have the mission, nay, the calling to help you out. In front of you is the Ultimate Guide for Wine and Food Pairing. Let’s brake it down:
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- Buy the Wine You Like
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- Trust Your taste buds
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- The Golden Rules
1. Buy the wine that you like
The first one seems like a no-brainer. But people ruin things by overthinking them. The best wine is the one you like. That’s it! Even if it checks all the boxes on the perfect food and wine pairing list—if it is a style of wine that you don’t like—you probably won’t enjoy it. Even the most amazingly perfect pairing won’t be able to make the wine you don’t like to taste better.
“De gustibus non est disputandum,” Latin for “If you like the wine, that is the best one for you.”
Wine is about personal preference; it is subjective, and what one person likes or dislikes is not up for debate or argument. There’s no “right” or “wrong” here.
Jancis Robinson MW, the world’s most influential wine critic, advocates for prioritizing personal enjoyment over rigid pairing rules. In her article “Matching food and wine – the paradox,” she suggests that traditional guidelines may no longer be relevant.
“Maybe the time has come to tear up traditional food and wine advice.” – Jancis Robinson
Would you like some Pinot Noir with your sushi? Champagne and chips sound amazing? Go for it. The author of THE Wine Bible said so!
The beauty of wine is in discovering what works for you. And if you stumble upon a surprising, delicious combo, we’d love to hear about it!
The acidity cuts through the salt and enhances the flavors!
2. Trust Your Taste. It is YOUR Wine and Food Pairing
Do you know how some people have a “sweet tooth”? Anything with sugar and they will devour it? I, for example, am a self-proclaimed “sour tooth.” I’ll put lemon and sour cream on top of 80% of my food. Some people are drawn towards savory foods, others more towards sweet or sour, and some like it hot! That means different sensitivities but also different responses to those reactions. For lots of us, a hot curry plus alcohol heat is too much and masks wine’s fruity flavors. On the other hand, some have high tolerance levels, and others will love the burn and even seek it out! So perfect pairings are a matter of taste.
However, and with that all being said, there are some good general rules to help you when picking a bottle off the shelf or the wine list:
3. The Golden Rules
Time for some cool science. The food and wine pairing are based on understanding how different foods impact how your wine tastes.
Balance Acidity: Acidic foods, such as citrus and vinegar in your salad or tomato-rich Italian sauce, will reduce the perception of acidity in the wine and will enhance its fruitiness and sweetness. So light wines from cool climates, like Italian Pinot Grigio or Portuguese Vinho Verde, will seem more smoother, flavorful, and less acidic. Try pairing these with seafood with lemon juice or pasta with tomato sauce.
Turn Down the Heat: Most of us should be careful when pairing wines with hot food. The heat in spicy meals can increase the alcohol burn of wine and heighten the perception of bitterness and acidity.
Lighter reds with less bitter tannin, like Pinot Noir, can be the answer. Or a juicy, fruit-forward Beaujolais, anyone? White wines that are low in alcohol often have some residual sugar in them, and this can help balance the chilly attack.
My personal favorite would be an off-dry Riesling from Germany. But off-dry Chenin Blanc or Moscato will also do the trick 😉
Please, Pass me the Salt: Wine loves salt! Remember this, and you can go Big & Bold when picking a bottle. Like acidic foods, salt enhances the body in a wine while decreasing the perception of bitterness and acidity. Smoked meats and hard cheeses can pair with even the most powerful of wines, such as a high tannin Cabernet Sauvignon or oak-aged Chardonnay.
Sweet like Sweet: Sweetness in food can make a dry wine lose its fruit aromas and become acidic and bitter. This might be the best way to ruin your wine AND your dessert simultaneously! The trick is to choose a wine with a higher level of sweetness than the food. This way it won’t get overpowered when the flavors combine on your palate. Look for a bottle labeled from’medium-dry’ to’sweet’ depending on the sweetness of your dish. But don’t put off enjoying that bottle of sweet wine for too long. Remember how wine loves salt? For example, lusciously sweet, rich Tokai (another personal favorite) will go amazingly with the salty, bold flavors of blue cheese, creamy goat cheese, or the sharp flavors of aged cheddar. Beautiful!
Classis are Classics for a Reason:
Some things are just made for each other. Juicy steak with a powerful Argentinian Malbec or smoked salmon with a crisp Champagne are tried and tested pairings and ultimate crowd-pleasers.
And these work for good reasons. For example, the famous Italian Chianti will pair perfectly with the equally Italian Spaghetti Bolognese (or “Ragù alla Bolognese,” to be more precise). The acidity of Chianti cuts right through that hearty, tomato-based Bolognese sauce. They are made for each other, in Italy!
Master sommelier David Glancy, who used to work for the Professional Culinary Institute (now ICE), doesn’t have set-in-stone rules about food and wine pairing.
“It’s more about the sauce, seasonings, cooking method, and accompaniments.”
Long story short: the key to getting the best wine pairing is to understand the components of your dish. Think about the salt, fat, and acidity in your food, BUT only choose the wines you enjoy. And how will you know? Practice, practice, practice! Have fun and experiment. Be THIRSTY for knowledge and wine, and WISE about your choices.
