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Pairing wine with food

Pairing wine with food is an art form that can elevate your dining experience by enhancing flavors. Understanding the basics like acidity and tannins can take some of the guess work out of wine pairing. Experimenting with different combinations can also take your meal from good to great! High acidity wines like Sauvignon Blanc pair well with tangy dishes, while low acidity wines like Chardonnay are best with buttery dishes. Tannins in red wine provide structure and pair well with fatty dishes. Cabernet Sauvignon pairs with steak, while Pinot Noir is best with salmon. Here’s a guide to help you choose the best wine for different types of meat:

Red Meat Dishes

Red meats pair best with bold red wines like Cabernet Sauvignon and Malbec. The intense flavors of red meat are complimented by fruit-forward notes in these wines.

– Grilled meats: Pair with Zinfandel or Cabernet Sauvignon.

– Roasted meats: Consider full-bodied red wines like Cabernet Sauvignon, Merlot, or Pinot Noir.

– Beef and lamb: Pair with bold red wines like Cabernet Sauvignon, Merlot, Malbec, Syrah, or Pinot Noir.
– Steak and other red meats: Bold, full-bodied red wines like Cabernet Sauvignon and Malbec are ideal.

White Meat Dishes

White wine complements chicken and pork dishes by enhancing their mild flavors and softer textures without overpowering them.

– Chicken and pork: Choose white wines such as Chardonnay, Sauvignon Blanc, or Pinot Grigio.

Seafood Dishes

Tips for pairing wine with seafood:
– Choose white wines with high acidity and mineral notes for shellfish.

– Consider Sauvignon Blanc for seafood pasta dishes, or Chianti for tomato-based sauces.
– Pinot Noir or dry Rosé are good options for salmon and fatty fish.
– Dry and crisp white wines like Riesling or Pinot Grigio work well with sushi and raw fish.

– Red wines like Syrah or Cabernet Sauvignon pair well with grilled and smoked fish.

Spicy Dishes

Sweet or low tannin wines compliment spicy dishes, while high acidity wines will cut through the heat. Look for wines with lower alcohol content and higher residual sugar. Ideal pairings for spicy meals include Riesling, Sauvignon Blanc, Pinot Noir, Beaujolais, or even Prosecco.

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