food and wine, entertaining, drinks, wine pairing tips

It doesn’t seem like a big deal, but pairing your wine to your meal is a crucial step for any wine connoisseur. A large selection of red, white, rosé and anything in between can prove to be difficult when picking just one bottle for your special meal. Certain wines bring out yummy flavours, and others are just what we would like to call, a bad match.

Red meat

It’s quite a well known fact that red wine is best enjoyed with red meat as opposed to fish. The Journal of Agricultural and Food Chemistry published a study which discovered that red wine presented high levels of iron, which caused an unpleasant taste if paired with fish. If ever in doubt, pair red wine with red meat, and white wine with fish. The tastes are just better suited and will compliment the type of meal you’re planning to enjoy. Try a medium red which works well with a steak, or even a Cabernet Sauvignon if your meal mainly consists of cured meat. This popular wine is available almost everywhere, and is a perfect choice when paired with red meat.

White meat

There is much debate on which wine is best paired with chicken or any other white meat. This really comes down to personal preference, and even the type of sauce or sides that your meal consists of. Asian stir fries are best suited to the green-skinned grape variety such as a Chardonnay, but can be equally as delicious with a Pinot Noir. The choice is all yours!

Fish

There’s just something fresh and tasty about combining a chilled white wine against the texture and warmth of a fish-based dish. If your meal is mostly fried, a sparkling wine is a perfect compliment to a dish which has been swimming in a tempura or beer batter. Prosecco is a crisp sparking white wine which will compliment the flavour of the fish, and whereby the bubbles almost work to creare a cooling texture against the fried food.

Prawns, Asian seafood or any fish infused with spices or curry deserve a crisp white wine such as a Marsanne or Roussane. Not only do they mix perfectly with many spices and curries found in Asian foods, but blend together to create a refreshing drink that doesn’t over-power the food either.

Cheese

Whether you’re interested in a cheese board filled with a variety of soft and hard cheeses, you can’t go past a white or sparkling wine. Traditionally a rich white wine such as Chardonnay is perfect for a soft cheese, and a sweet white variety like a Moscato is beautiful with hard cheese. If you’re looking for a contrast in flavours, pick up a medium red such as a Merlot which is stronger and adjusts to the plum tones of this popular red wine.

Tapas, salads and rice

Rosé wines have an innate quality to go with almost anything you pair them with. Their sweet taste and crisp texture will be a tasty addition to any meal. Try any rosé wine with tapas, especially octopus, meatballs and rice which compliments the dishes instead of overpowering their unique taste. If you’re just ordering a salad, a rosé is perfect for balancing out the textures, and providing a uniquely crisp taste that is light and sweet.

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By Felicia Sapountzis