If you need help on which wine would pair well with a particular dish, then you’ve come to the right place.
This type of red wine features rich fruity flavors as well as powerful tannins, making it perfect with steaks, venison, lamb and burgers.
A glass of Chianti would pair well with sauces made from tomatoes and herbs. This wine has high acidity, so it’ll be great with food that also has high acidity. However, you can also pair it with steaks.
The Riesling is a very versatile wine and is also food-friendly due to its high acidity. Dry Riesling is great with sushi, pork and chicken. The off-dry Riesling can tame the heat of spicy dishes.
If you like earthy and savory wines, go for Pinot noir. Pair it with dishes like herb-crusted lamb/chicken or mushroom beef stew. Grilled tuna or salmon will also work well with it.
In Argentina, the malbec’s fruity profile has always been popular when paired with meat. The fruity flavor is perfect when you drink it over a rack of sauce slathered pork ribs.
The Pinot Grigio has an easy-drinking, citrusy profile, and it pairs with light dishes like zesty seafood such as calamari, fish tacos and pasta primavera.
There are many people who prefer the plush texture and fruity flavor of Merlot. This wine is great with beef, chicken, pork or duck roasts and is often a fixture in Thanksgiving dinners.
Dry Sparkling Wine
A dry bottle of sparkling wine works well with smoked salmon and other seafood, as well as roast or fried chicken. The bubbles complement fried foods crunchiness.
The Sauvignon blanc features grassy, citrusy and strong flavors and aromas and it’s fabulous with lighter dishes like seafood and vegetables. This drink is great at brunch with goat cheese, lemon garlic prawns, and what-have-you’s.
Dry Rose is perfect with just about everything. This light-bodied drink is stellar for washing down grilled fish tacos, but you can also go for the medium-bodied styles to match with savory ingredients like olives and anchovies.
Winemakers produce chardonnay in various styles, but the 2 major ones are oaked and unoaked. A light-bodied chardonnay is excellent with crab cakes or oysters. Oaked full-bodied chardonnays go with dishes like butternut squash ravioli, hearty fish in cream sauces as well as dishes with mushrooms.
Some people do consider moscato as a dessert wine but this mildly bubbly wine also pairs with spicy and salty dishes.
The ruby port is sweet and fruity and is great with chocolate. The rich, full-bodied texture and dark berry flavor make it just the wine to serve with desserts like a chocolate-strawberry cake. It’s also great when paired with a cheese board containing mature blue cheese and sharp cheddar.
Before venturing into the world of wine drinking, you need to know the dos and don’ts.
To start with you should know the differences of the various kinds of wine. Hopefully the overview we wrote above will serve as a starting point.
Next, you should hold your wine glass by the stem. By doing this, you’ll be able to see the wine’s composition and also not warm up your drink too quickly. Wine should be slightly colder than room temperature.
If you can, decant the wine. This is especially needed if the wine has been stored for a long time in order to soften out the wine’s features.
Then be sure not to swirl your wine too much. Swirling is great, it releases the wine’s aroma for you to smell and better appreciate its flavor. But if you do it too much, it will only cause a spill.
Don’t put ice. It will ruin the flavor of your wine and besides, it’s just not right.
Finally, don’t pour too much wine in your glass.