What Wine Should I Have with my Food?
The 2 basic rules for Wine Pairings.
When doing wine pairings, match the wine to the most prominent element of the dish. This could be the seasonings, sauce, or the main ingredient. For instance, chicken in a sauce with mushrooms has an earthier, richer flavor—so it’ll need red wine, but grilled chicken with a creamy lemon sauce would pair well with a white. That’s why most wine
connoisseurs recommend pairing wine with the sauce of the dish instead of the meat.
What wine should I have with my food? Here are some tried and true food and wine pairings:
1. Chardonnay and Salmon
Chardonnay is a great wine pairing with Salmon. A dry, medium-bodied Chardonnay pair great with light meats like fish and other seafood in flavorful sauces.
2. Cabernet and Red Meat
As mentioned before, a rich wine needs a rich dish. That’s why Cabernet and red meat pair so well together.
3. Pinot Noir and Earthy Flavors
Pair a deep Pinot Noir with earthy, savory flavors like mushroom dishes or hearty pizzas.
4. Pinot Grigio and Seafood
Pinot Grigio and light seafood dishes work perfectly together because of their light, delicate flavors.
5. Sauvignon Blanc and Tart Flavors
Sip a piquant Sauvignon Blanc and pair it with a tart dressing or sauce for a flavorful zing.
6. Rosé and Cheesy Dishes
When it comes to cheese, Rosé is your go-to because it has the acidity of white wine while still maintaining the fruity notes of red.
7. Sparkling and Salty Flavors
Sparkling wines usually have notes of sweetness in them, perfect for complementing salty foods.
8. Riesling and Sweet, Spicy Flavors
Lightly sweet, many Rieslings help balance spicy dishes while complementing sweetness as well.
9. Syrah and Spiced Dishes
For heavily spiced dishes, choose Syrah to help finish out the flavor of your dish.
10. Zinfandel and Rich Plates
The richness of Zinfandel complements the richness of foods like pâtés, mousses, and terrines.
A good rule of thumb is to pair red wines with red meats and fatty, hearty dishes. White wines are best with lighter flavors, perfect for fish and poultry. But no matter the wine your dish needs, make sure you check out The Wine Cellar Group’s large selection of premium wines.
Best Wine With Pizza
Cheese Pizza and Red Zinfandel or Sauvignon Blanc
Sometimes a classic cheese pizza is best. No frills, nothing fancy, and always hits the spot! We suggest pairing it with a bold Red Zinfandel. Red Zin (especially ones out of California) are highly acidic and will balance out the buttery mozzarella cheese. Feeling a white wine instead? A New Zealand Sauvignon Blanc is perfect. Similar to a Red Zinfandel, the acid levels are high and pair perfectly with creamy cheese, especially a Quattro Formaggio pizza.
Meat Lovers and Cabernet or Sparkling Wine
Big, bold flavors require big, bold red wines. If you’re craving a pizza loaded with a mix of spicy sausage, bacon, pepperoni, or Canadian bacon, grab a hearty Cabernet. The spicy, peppery notes of a bold Cabernet will complement the meat(s) perfectly. Similarly, Sparkling wine creates the same sensation. The crispness of the bubbles mellow out the heaviness of the pizza toppings. We recommend trying a drier wine for the best results!
Veggie Pizza and Chardonnay or Rosé
Veggie pizza has so many options; light, crisp veggies such as artichokes, zucchini and squash, or heftier veggies like mushrooms, onions, and olives. No matter which toppings you enjoy on your veggie pizza, a good Chardonnay or Rosé will always do the trick. Unoaked Chardonnay has more of a fruit forward flavor profile with hints of earthiness to balance out the vegetables. Fruity, floral Rosé has higher notes of acidity and lends a nice refreshing layer that won’t overpower tomato sauce and roasted tomatoes.
Pepperoni Pizza and Pinot Noir
Pepperoni is another classic pizza topping, and a fan favorite. We suggest avoiding white wine this time around- the spice and fattiness of pepperoni will overpower a delicate white. Instead, opt for a light bodied red such as Pinot Noir with a little bit of fruitiness, which will have a low tannin level. Pinot Noir is typically lower in acid, which will really highlight the sugar and acid from the tomato sauce. South American Pinots bring a whole new level or flavor to the traditional Italian herbs that are used on pizza.
Article Credit: The Wine Cellar Group
