How To Pair Wine with Food

If you drink, a bottle of wine is always a pleasant means to end or accompany a meal. Choosing a wine to complement a particular food is always a matter of personal preference. But, there are some essential guidelines that can aid you opt for a wine that will go together the flavors of a meal.

Steps

Decide what you would like to eat. Make a choice what the major ingredients and leading flavors of the meal are. Think of the type of sauce or meat. Beef and pork are usually dark. Chicken and fish are usually light.

Pick a red wine for lamb and beef dishes. These wines would comprise Barbera, Cabernet Sauvignon, Sangiovese, Pinot Noir, Merlot, Syrah, and Zinfandel.

Choose a white wine for fish, chicken, and seafood. These wines would consist of Riesling, Chardonnay, Pinot Grigio, Gewrztraminer and Sauvignon Blanc.

Serve Barbera, Sangiovese, or Zinfandel with tomato-based meals such as spaghetti and pizza.

When possible, try to pair cuisine from a particular region with wines from that region. For example, Provencal grilled lamb with garlic and rosemary with red Bandol or Chateauneuf-du-Pape.

Keep in mind the essential color of the dish can effortlessly be paired with the color of wine. With the body of the wine, the heaviness or body of dish can be paired. Try to make the wine as a minimum as heavy as the dish. As a basic rule of thumb you can simply make use of a heavier wine than the dish but try not to use a lighter wine than the dish.

There are a lot of unusual varietals of wine from several different grapes from various different regions. You are not going to like everything you try but there are so many out there to enjoy. Following these very basic guidelines will aid familiarize you with wines.

Tips
Try different wines.
If your meal is spicy, opt for Riesling and sweet Gewrztraminer.
Remember to drink in moderation.