A delicious meal can easily be ruined by a poor bottle of wine, just as a great vintage’s taste can be affected by pairing it with meat instead of fish. Learning to pair wines with meals is both a time-honored tradition and an art form. Follow this simple guide to make the right pairing every time.
Wines like chardonnay, white riesling and pinot grigio are best paired with shellfish and mild cheeses. White wines often make a delicious pairing with poultry and spicy foods as well.
Dark wines such as pinot noir, merlot and malbec compliment heartier dishes like beef, duck and lamb. They also pair well with stronger cheeses and meals that contain tomato sauce.
Rose wines like white zinfandel are delicious additions to a poultry or spicy beef dish and also pair well with mild cheeses. Pair a rose wine with a fruity dessert for a tasty treat.
Dry champagnes go well with shellfish and mild cheeses. Choose a demi sec champagne for dessert and a rose for seafood dishes including tuna and salmon. A rose also pairs well with mild cheeses.
Port wines go best with chocolate desserts.