Beginner’s Guide to wine paring

If you’re just discovering cooking or you’re simply new to wine pairing, this guide will help your improve your dining experience and make it more pleasant.

In this article, I want to teach you the wine-pairing basics, that every debuting chef should learn first hand in the kitchen and bring his game to the next level, when it’s time to not only feed, but also impress!

Simple rules, for great results:

  • The wine, should be more acidic than the food
  • The intensity of the wine’s taste, should be match the one of the food
  • White wines pairs good with cheeses, fish, sea products and vegetables.
  • Roses go perfectly with cheeses, fish and seafood, chicken and game dishes, as well as most vegetarian and vegan meals
  • Red wines are the preferred choice for red meats, old cheeses, and chocolate desserts
  • Sparkling wines love fruits, caviar, ice cream and truffles.

Just to be more interesting and informational at the same time, let’s look to some classic dishes and wines, that go well together:

  • Fresh vegetable salad with cheese and nuts – Sauvignon Blanc, Riesling, Pinot Noir Syrah, and not often, but possibly Cabernet Sauvignon.
  • Zucchini rolls filled with olives and dry tomatoes – Torrontés, Chenin Blanc, Viognier, sparkling wines and Champagne.
  • Tagliatelle a la provencal with shrimps – Sauvignon Blanc, Chardonnay, Chenin Blanc, Viognier, Sparkling and Champagne.
  • Duck magret with parsnip-apple puree and wild broccoli – Cabernet Sauvignon, Meritage, Zinfandel, Merlot,
  • Cranberry sorbet with fresh fruits – Champagne, Apple Wine, Sparkling wines, Prosecco

Pairing is a fun thing to do, because of the variation of ingredients in every dish. There are many things to consider when looking for the proper wine to pair with a dish, but in the end, you have to choose where it will be the highlight.

Happy cooking and drinking!

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