When we entertain, we usually get the wines we are mostly familiarized with or those we like the most, but not necessarily those that go hand-in-hand with the food you are serving to achieve a perfect "marriage" between food and wine.
Pairing wine and food is not intuitive, especially if you are neither a chef or a sommelier. Although is a bit early in the week to start talking about wine, it may come on time for those having a dinner or cocktail party this coming weekend. For those, who will have a quiet weekend, just keep these tips handy for future reference.
1. Salty, spicy and smoked dishes are best paired with wines that are fruity and lower in alcohol: Riesling, Gewurztraminer and Pino Grigio.
2. Richer, fattier foods pair best with heavier, full-bodied wines such as Chardonnay, Cabernet Sauvignon, Merlot or Syrah.
3. When pairing sweeter foods with wine, try to keep the sweetness in the dish less than the sweetness of the wine.
4. Higher-acid foods like goat cheese, tomatoes, or citrus fruits pair well with higher acid wines like Fumé Blanc, some Rieslings, Zinfandel or Pinot Noir.
5. When multiple wines will be served, serve lighter wines before full-bodied ones; serve dry wines before sweet ones, and serve lower alcohol wines before higher alcohol wines.
6. When using wines in marinades or sauces, use a decent quality wine.
7. Poached or steamed dishes work best with a delicate wine such as Pinot Grigio or Riesling.
8. Food should not over power the wine, nor should the wine over power the food.
Great food and wine combinations come from finding similarities and contrasts of flavor body, intensity and basic taste.
Remember that pairing wine and food is a highly subjective inexact endeavor, so taste and trust your instincts.
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