We are all familiar with the old rule of pairing reds with meat and big dishes and whites with fish and light fare. However, the success of these pairings often hinges on other factors such as how the protein is cooked, which may alter textures and weights on your palate. For instance, a steamed fish differs greatly from a fried one. Sauces and seasoning play a crucial role and can also affect how the weight and texture are perceived on one’s palate. A filet of sole with a simple lemon and wine sauce tastes quite different from one with garlic and heavy cream. Therefore, when matching food and wine, it’s essential to consider not only the intensity and weight of the dish and wine, but all the ingredients and cooking methods to fully grasp their interaction.
If you started reading this post and expected me to give you a full list of food and wine pairings, I suggest reading my earlier post on this topic, where I detail which wines, appellations and grapes pair best with various, common proteins and veggies.
Today, however, let’s delve into how different foods can influence your wine tasting experience. To help you with this process, I will share a few tips, used by sommeliers all over the world to successfully pair dishes and wines. So, let’s dive in and explore what happens to your wine when a dish is either acidic, oily, hot, salty, savory or sweet. In each instance your perception of the wine will change. Though, first it is important to clearly identify and familiarize yourself with the different elements in wine. Which are: its body, its acidity, its tannins or lack of, its alcohol, its fruitiness, and of course its sweetness.
Be mindful not to confuse fruitiness with sweetness; as some wines may smell very fruity and sweet but taste bone dry. My best advice always, is to taste, taste, taste. Tasting extensively will sharpen your nose and palate, helping you discern nuances and preferences, as well as to identify the different elements in wine, a key to understanding its many interactions with food.
Fried or Oily Foods: Oily foods diminish the perception of acidity in wines. Therefore, pair high-acid wines like Champagne, Cava, Prosecco or Sauvignon Blanc with dishes such as fries, fried chicken, or fried oysters. Oils and fats also soften tannins, making them suitable partners for rich, high tannic reds like Barolo, Rhône Valley Syrah or robust Cabernet Sauvignon, with dishes like roasted leg of lamb or BBQ ribs. Hot and Spicy Foods: Spices accentuate alcohol, making it more noticeable, they also reduce a wine’s perceived sweetness and fruitiness. Pair your spicy dishes with wines that have low or moderate alcohol, and some sweetness or ripe fruitiness to offset the heat. Avoid tannic wines, opting instead for unoaked and fruit-forward whites and Rosés. For example, pair spicy curries or Thai dishes with an off-dry Riesling, Muscat or Gewürztraminer.
Salty Foods: Saltiness diminishes a wine’s dryness and acidity, making it appear fruitier and richer. Pair salty dishes such as Pizza with high-acid wines like Barbera or Chianti (light juicy reds). Salt also softens tannins, so match salty foods with tannic wines and pair Rioja Gran Reserva or Uruguayan Tannat with Serrano Ham or Prosciutto.
Savory or Umami Foods: Umami makes wines drier, more bitter, acidic and less fruity. Choose non-tannic reds such as Beaujolais or soft Malbec to complement savory foods like ramen.
Acidic Foods: High acid foods pair well with high acid wines, but always ensure the wine has more acidity than the food to prevent it from tasting diluted and flat. Acidic foods soften the acidity in wines, making them sweeter and fruitier. For example, pair sole in lime sauce with Sauvignon Blanc or Grüner Veltliner and avoid low acid wines with high acid foods.
Sweet Foods: Sweet dishes make wines seem drier, bitter and more acidic. Avoid pairing super tannic, dry wines like Cabernet Sauvignon with sweet desserts, instead opt for wines with a similar or higher sweetness levels. Match wedding cake with Moscato d’ Asti instead of Brut Champagne, match Sauternes with Tarte Tatin or Crème Brûlée. Pair Tawny Port with chocolate.
Today’s recommendations are two Summer wines: Many thanks to Palm Bay for sending these to me!
Trimbach Riesling 2021, $31.99
This Classic from Alsace offers good flavor and definition, featuring 100% Riesling grapes and beautiful notes of lemon candied peel and pineapple, complemented by stone mineral undertones. It boasts refreshing acidity and a long, focused finish.
Saracina Rosé 2022, $19.99
This superb Rosé, made from 100% Grenache, showcases wild strawberries, juicy watermelon, and fresh raspberry notes. It offers depth with hints of orange blossom and red currant coulis. Balanced acidity cuts through the palate, leading to a dry, mouth-filling finish.
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I hope you give them a try soon, and if so please take pictures and tag me on Instagram @ Silvinalawina. Cheers! Silvina.
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