Wine pairing is often viewed as a sophisticated, almost mystical art. We’ve all heard stories of sommeliers who can choose the perfect wine with a simple glance at a menu. But for the rest of us, it doesn’t need to be so complicated. Wine pairing, at its core, is about balance and enhancing the flavors of a meal. By understanding a few basic principles, you can pair wines confidently and elevate any dining experience, whether it’s a cozy weeknight dinner or a special celebration.
In this guide, Nathan Duane Oeming will explore the basics of wine pairing, including types of wines, their flavor profiles, and simple tips to make your meals shine.
Understanding Wine Basics: Types and Characteristics
Starting to pair wines with meals helps to know the main types of wine and their general characteristics. Wines can vary widely in taste, acidity, body, sweetness, and tannin level, so here’s a quick overview of the most common wine types and what they offer:
1. Red Wines
- Cabernet Sauvignon: Full-bodied with high tannins and rich flavors of dark fruits like blackberry and plum. Often has hints of spice, vanilla, or leather.
- Merlot: Medium-bodied, with flavors of cherry, plum, and sometimes chocolate or herbs. Typically softer and less tannic than Cabernet Sauvignon.
- Pinot Noir: Lighter-bodied with delicate tannins and bright acidity, featuring flavors like cherry, cranberry, and earthy notes.
- Syrah/Shiraz: Full-bodied with intense flavors of dark berries, pepper, and sometimes smoky or earthy undertones.
2. White Wines
- Chardonnay: Medium to full-bodied with flavors ranging from apple and pear to buttery or oaky notes if aged in barrels.
- Sauvignon Blanc: Light to medium-bodied, crisp, with high acidity and flavors of green apple, citrus, and sometimes grassy or herbal notes.
- Riesling: Light-bodied, often with noticeable sweetness and flavors of apricot, peach, or floral notes. Also produced in dry styles.
- Pinot Grigio/Gris: Light-bodied, fresh, and crisp, with flavors of pear, lemon, and subtle floral hints.
3. Rosé Wines
- Rosé wines come in a range of styles, from light and crisp to fuller-bodied. Typically, they have flavors of red berries like strawberry or raspberry, often with a refreshing acidity.
4. Sparkling Wines
- Champagne: Known for its bright acidity, bubbly texture, and flavors of citrus, green apple, and brioche.
- Prosecco: Typically lighter than Champagne, with fruity flavors of apple, pear, and floral notes.
5. Dessert Wines
- Port: Rich and sweet, often with flavors of dried fruits, caramel, and chocolate.
- Sherry: Ranges from dry to sweet, with complex flavors that can include nutty or caramel-like notes.
Key Principles of Wine Pairing
Now that you have a foundation in the different types of wine, let’s go over some core principles of wine pairing. Think of these as guidelines to help you select wines that complement the flavors, textures, and intensities of your meals.
1. Match the Intensity
A fundamental rule of wine pairing is to match the intensity of the food and wine. Delicate dishes, like salads or light seafood, pair well with lighter wines (such as Sauvignon Blanc or Pinot Grigio). On the other hand, rich and hearty dishes, like steak or stews, need a bolder wine to match their intensity, such as Cabernet Sauvignon or Syrah.
2. Consider Acidity
Acidic wines, like Sauvignon Blanc or Pinot Noir, can enhance the flavors of a dish, especially those with acidic components (think tomatoes or lemon). When pairing, ensure that the acidity in the wine matches or exceeds the acidity in the food, so the wine doesn’t taste flat. Acidic wines also work beautifully with fatty dishes, as the acidity cuts through the richness.
3. Balance Tannins with Fat and Protein
Tannins are compounds in red wine that give it a slightly bitter taste and a drying sensation on the palate. These wines pair well with rich, fatty foods, as the tannins act as a palate cleanser and help balance the fat. This is why classic pairings like steak with Cabernet Sauvignon or cheese with Merlot work so well.
4. Sweetness Balances Spice
When it comes to pairing wine with spicy foods, a touch of sweetness can be a game-changer. Sweet wines, like Riesling or even an off-dry rosé, can complement and balance spicy flavors, reducing the heat sensation. Avoid tannic or high-alcohol wines with spicy dishes, as these elements can intensify the spiciness.
5. Think About Complementary and Contrasting Flavors
Some pairings work by echoing similar flavors (complementary), while others create harmony through contrast. For instance, a creamy pasta dish pairs beautifully with an oaked Chardonnay, as the wine’s buttery notes complement the creaminess. Conversely, a tangy Sauvignon Blanc could be a nice contrast to a rich, creamy dish, offering a refreshing balance.
Common Pairing Suggestions
To get you started, here are some tried-and-true pairings that showcase these principles in action.
- Grilled Steak: Pair with a full-bodied red like Cabernet Sauvignon or Malbec. The tannins in the wine balance the protein and fat in the steak, creating a robust pairing.
- Roast Chicken: A medium-bodied Chardonnay complements the chicken’s mild flavor, especially if it’s roasted with herbs or has a creamy sauce.
- Salmon: For a versatile pairing, try Pinot Noir. This lighter red’s acidity balances the richness of the salmon without overpowering it.
- Pasta with Tomato Sauce: A high-acid red like Sangiovese or Chianti pairs well with tomato-based dishes, complementing the acidity in the sauce.
- Spicy Asian Dishes: An off-dry Riesling works well, as its sweetness balances the spice, while the acidity refreshes the palate.
- Soft Cheeses (like Brie): Sparkling wines or a light Chardonnay offer a refreshing contrast to the creaminess of soft cheeses.
- Dark Chocolate: A rich Port or a deep red Zinfandel enhances the flavors of chocolate and balances its bitterness.
Experiment and Trust Your Palate
Wine pairing is not a strict science; it’s an art and, importantly, a personal experience. Feel free to experiment and discover what works best for your own palate. If you enjoy a pairing, that’s what matters most. Don’t be afraid to break the “rules” if you find combinations that you enjoy.
A good way to start experimenting is by hosting a wine pairing night with friends or family. Choose a variety of wines and foods, and see how different flavors interact. Take notes on what works for you—it’s a fun way to refine your understanding and preferences.
Wrapping Up: Enjoy the Process
Learning to pair wine with food can transform a meal, elevating both the wine and the dish. As you become more familiar with different wines and try new pairings, you’ll start to develop a natural intuition. Remember, the joy of wine pairing lies in exploration, not perfection. So open a bottle, serve up a delicious dish, and enjoy the journey. Cheers!