There's not much that I enjoy more than feeding people a good meal and watching them enjoy it, especially if it's a crowd of people that aren't my immediate family. Going out with friends for a nice meal is terrific, but it can be pricey if its a nice meal. You can make a fancy dinner at home for less than you can get in a restaurant, and often a very fancy meal at home is still cheaper than a less fancy meal at a restaurant. Of course, if you don't enjoy cooking, then this obviously isn't for you, but if you're like myself, a wine pairing dinner can be done quite frugally, especially if you purchase the wines on sale (they don't spoil so you can stock up on each when you see a good price) and the same with meat or fish (they both also freeze well uncooked) and use seasonal produce.
So, let's say you want to have a wine pairing dinner (I might want to do that next month when I turn 36!), here is how you'd do it.
Wine pairing is an art that turns a regular meal into a memorable dining experience. When the right wine meets the right dish, it creates a harmony of flavors that can elevate the taste of both. It could be a romantic dinner or for a large group of friends but either way, it will be better by picking the perfect wines to match the food.
Imagine a perfectly cooked steak of American Wagyu beef paired with the wine that best compliments it. You’ll have a dish that was already good in its own right become something much more memorable. In this article, we will go over what you need to know to pair wines with food.
Understand the basics of wine
There are five main types of wine: red, white, rosé, sparkling, and dessert. Each type has its unique characteristics. Red wines, known for their bold flavors, range from light to full-bodied and are often paired with heartier dishes. White wines, on the other hand, can be light and crisp or rich and creamy, making them versatile for different types of meals. Rosé, with its pink hue, offers a balance between red and white wines and is perfect for lighter dishes. Sparkling wines, like Champagne, add a luxurious touch and can range from very dry to sweet. Lastly, dessert wines are sweet and often served with or as dessert.
Understanding these types of wine is the first step in pulling off some great pairings. A key aspect to consider is the wine's body, which is how heavy or light it feels in your mouth. Acidity, sweetness, and tannins are other important characteristics. Acidity gives the wine its tartness, sweetness is self-explanatory, and tannins, found mostly in red wines, add bitterness and complexity.
The basic rule of thumb in wine pairing is to match the wine's characteristics with the dish's flavor profile. For example, a heavy, rich dish pairs well with a full-bodied wine, while a light, delicate dish is complemented by a light-bodied wine. There is some leeway with this rule, but going with an unorthodox pairing usually requires a deep knowledge of wine. In the beginning, stick with the tried and true pairings.
Pairing with appetizers
Starting a wine-pairing dinner with the right appetizers sets the tone for the evening. Appetizers are usually light and flavorful, and the wines that accompany them should complement these qualities. Light wines are ideal for starters as they prepare the palate for the courses to follow without overwhelming it.
Consider a sparkling wine like Prosecco or Champagne when serving salty or fried appetizers. The bubbles and crispness of sparkling wines provide a refreshing contrast to the richness of these dishes. For seafood starters, such as shrimp cocktail or oysters, a light white wine like Sauvignon Blanc is a great choice.
Pairing with main courses
The main course is where wine pairing becomes truly exciting. With a variety of dishes, the possibilities for wine combinations are almost endless. The classic guideline is to pair red wines with red meat and white wines with poultry and fish.
For red meat dishes, such as a steak or lamb, robust red wines are a natural choice. A Cabernet Sauvignon, known for its deep flavor and hints of oak, complements the richness of red meat.
When it comes to poultry, a versatile white wine like a Chardonnay works well. Its fuller body and subtle creamy notes can enhance the flavor of chicken or turkey dishes. For fish, especially lighter varieties like cod or halibut, a crisp white wine such as Pinot Grigio is ideal.
Vegetarian main courses also offer exciting pairing opportunities. Dishes with earthy ingredients like mushrooms or lentils go well with medium-bodied reds, such as Pinot Noir. For lighter vegetarian dishes, such as salads or pasta, a light white wine or even a rosé can be a nice pairing.
Pairing with desserts
When you have a dessert that is rich and chocolatey, such as a chocolate mousse or a chocolate tart, think about serving a Port. This sweet, fortified wine has the intensity and depth to match the richness of the chocolate without being overshadowed.
For desserts that are fruit-based, like a berry tart or an apple pie, a lighter, sweeter wine like Riesling or Moscato is a wonderful choice. These wines are slightly sweet, and their lightness and acidity can cut through the sweetness of the dessert.
If your dessert is more on the creamy and rich side, like a cheesecake or a crème brûlée, a Sauternes could be an ideal match.
