Pairing food and wine is both an art and a science. Each element enhances the flavors of the other for a truly memorable culinary experience. Whether planning a casual get-together or an elegant holiday celebration, knowing how to choose the right bottle elevated with the right dish makes all the difference. Here are some proven food and wine pairing tips, practical guides for every occasion, and creative inspiration for your next meal.
Principles of Perfect Pairing
At the heart of any successful food and wine pairing is the idea of balance. Match the weight of the wine with the weight of the dish: light-bodied wines like our 2023 Butler Hill Pinot Gris complement seafoods, salads, and charcuterie-type dishes, our 2022 Chateau Bianca Riesling pairs quite well with a fruit medley or even a spicy dish, while hearty reds like our Opulent Coveted Red Blend go extraordinarily well with dishes such as steak or marinara meatballs.
When pairing food and wine, consider similar flavor profiles. For example, a creamy chardonnay paired with buttery lobster. Alternatively, you can choose pairings with opposing traits that will complement each other, such as a Pinot Gris with Mac & Cheese.
Classic Tried and True Pairings
Here are some well-known pairings that work beautifully for any occasion:
Pinot Noir and Earthy Dishes
Pinot Noir’s earthy undertones pair well with mushrooms, wild rice, or even a rustic pizza.
Pinot Gris & Seafood
As we mentioned earlier, Pinot Gris is a great pairing for just about any seafood dish, especially shellfish and white fish dishes, together, they bring a wonderful contrast.
Chardononay & Salmon
Yes, salmon is seafood, but this is a seafood that pairs very well with chardonnay as opposed to a pinot gris. This pairing highlights the delicate flavors of both, while the dry texture of the chardonnay creates a richer flavor in the salmon.
Red Blends & Big Red Style Wines & Steak
The deep tannic profile of big reds stand up well to the bold flavors of red meat, lamb, wild game, etc. The wine makes each bite of the meat taste a bit fuller and more savory.
Rosé & Cheese Plates
Fruity and subtly acidic, rosé is great to add balance to the creamy textures and salty notes of the cheeses.
Sparkling Wine & Salty Snacks
Sparkling wine’s favorite food pairings are salty snacks and fried finger foods. Perfect for any celebration.
Riesling & Spicy Cuisine
Now this wine is quite versatile. Riseling’s sweetness mellows the heat of a spicy Indian, Mexican, or Thai dish. It is also great at amplifying dessert flavors.
Pairing for Special Occasions
Holidays and celebrations call for thoughtful wine selections that can handle festive flavors. Let’s talk about some of the usual winning combinations at a typical holiday gathering.
- Pinot Noir is a great pairing for honey-baked ham, roasts, and beef or pork tenderloin dishes.
- Sparkling wines are a great pairing for appetizers and cheese boards.
- Port Wines, like our Fireside Port, bring out the best in pies, chocolates, and nuts. Their luscious texture and berry notes complement the richness of classic sweets and create a splendid finale for your festive meal.
Modern Palate Pairing Rules
Modern wine pairing rules encourage us to throw out the rules that have dominated the wine world over the last several decades. No longer should we stick with old school rules such as “red with meat, white with fish,” but rather encourage each person to focus on their personal preferences. Do not be afraid to experiment!
Tips for Success
Here are some of our favorite tips for success when it comes to food and wine pairing:
- Always taste the food and wine pairing together, BEFORE serving. Subtle changes can change a good pairing into a great one!
- Salt is a wine’s best friend. Salty flavors tend to soften tannins while enhancing the wine’s flavors.
- Consider the occasion. Celebrations pair well with sparkling wines, cozy dinners, and reds are a perfect match, and a lighter, white wine is the perfect addition to a brunch or lunch.
- Temperature. The right temperature can make all the difference in the wine you serve. White wines should be well chilled for optimal taste, while reds should be served slightly cooler than room temperature.
Conclusion
Food and wine pairing is ultimately about creating harmony, unlocking new flavors, and celebrating every occasion, whether casual or grand. Balance the body, acidity, and sweetness, but let personal preference and curiosity guide you. With these tips, every meal becomes a special moment, made even more enjoyable with the perfect glass of wine.
Ready to pair? Explore boldly, savor every bite, and toast to meals that bring joy and connection around the table and around the world.