Food & Wine
Wine Is the Glory
Dedicated foodies take wine seriously when considering its contribution to and impact on a meal. But pairing wine and food need not be complicated. Much, in the end, has to do with what tastes good to you. A smart place to start is with basic wine characteristics:
| Red |
White |
Cabernet Sauvignon
Full-bodied, dry, more complex
|
Pinot Grigio dry (brut)
Crisp, fruity, dry
|
Merlot
Supple, smooth, less tannic |
Sauvignon Blanc
Light, herbal, cris |
Zinfandel
Full-bodied, complex |
Chardonnay
Medium to full bodied, complex |
Pinot Noir
Fruity, medium-bodied |
Riesling
Floral, fruity, ranging from dry to very sweet |
Shiraz/Syrah
Full-bodied, dense and tannic |
|
Red or White Can Be Right
It used to be that red wine should only be enjoyed with red meats and sauces, and white wine with poultry and fish. Times have changed and now the mix-and-match options are unlimited, as long as you keep these guidelines in mind:
Contrast or Harmonize Flavors
It doesn’t have to be one or the other — both can work. A sweet Riesling can make a beef brisket taste even more appealing by contrasting with the saltiness of the meat. On the other hand, a Port wine paired with a crème brûlée will taste less sweet and accentuate the richness of the dessert.
Match Textures and Richness
Tart, tangy foods, like a Greek salad, work well with Pinot Grigio or other wines that share a certain bite. Likewise, a light, aromatic Sauvignon Blanc will cuddle up to a simple garlic and butter-based seafood dish.
Balance Acidity
A crisp, fruity Pinot Grigio is great with citric-based foods like lemon chicken and tangy
lime salsa. While a more acidic Chianti pairs well with a fresh tomato marinara sauce over pasta topped with a sharp Parmigiano-Reggiano
