Tips for Pairing Wine with Food

My love for wine is based in the Old World, so at dinner parties and other gatherings at home, we often serve fun Italian and French wines, or lesser known varietals, which we think our guests might enjoy exploring. Dinner parties are a great excuse to try new wine, and it's important to note that wine doesn't have to be expensive to be good. Once you set your budget, lean on your local independent wine shops to help make recommendations within your price range. I find locally-owned wine shops generally have the most informed sales people, ready to help answer questions. Also, my general rule of thumb is to always have a little something for everyone, including non-alcoholic offering. Sometimes, it is something as simple as sparkling water served in a wine glass with a sprig of mint. You don't want someone to feel left out, just because they are not drinking.

BUBBLY BEGINNINGS
We typically have a small craft cocktail ready for our guests when they arrive, but easier yet, it to pop a bottle of Prosecco popped and have it ready to go. Prosecco (an Italian sparkling white wine made from Glera grapes) is my favorite for entertaining because it's light, fresh and pairs wonderfully with cheese, charcuterie and a wide variety of noshable foods.

CHICKEN
When selecting wines for a meal, I always consider what we are serving, and pick wines that will pair well with each other while not overwhelming the food. I might select a nice white wine with a chicken dish, but then make sure we have something like a lighter bodied Pinot Noir for someone who only likes to drink red wine, regardless of what they are eating.

SOUTHERN BBQ
Contrary to what some people think, wine easily pairs well with casual, Southern style eats. If we are firing up the barbecue, I love to serve a dry rosé, a nice, spicy Zinfandel or a red wine from the Rhône Valley.

HEAVIER MEATS
When it comes to serving heavier meats, my preference is a Syrah from California producers like Arnot Roberts, and Northern Italian Wines like Brunello di Montalcino or Barolo. These can be a great alternative to the typical California Cabernet.

SEAFOOD
I love to pair oysters with Champagne or a beautiful dry white wine like a Muscadet, from France. Muscadet is also an excellent complement to many seafood dishes. For all other fish, I like a clean crisp Sauvignon Blanc from California or Sancerre from France. A Vinho Verde from Portugal or Albariño from Spain, are also excellent options.  If you are a red wine drinker, a richer fish, such as Salmon, will hold up to a light Pinot Noir, and Ahi Tuna is lovely with a beautiful Rose.

PASTA 
For pasta with a cream sauce, you want a wine that has enough acidity to offset the richness of the sauce, but one that is full enough in body to stand up to the sauce. A lighter Chardonnay pairs nicely, or if you want something more unique a Falanghina from Southern Italy or Soave from the Veneto region of Italy is perfect. For red wine drinkers, I recommend a Pinot Noir or a lighter style Barbera from Italy. Pasta with red sauce goes best with a medium bodied red wine such as Sangiovese, Nero D' Avola, or Primitivo from Italy, Zinfandel from California, or a Rhone Blend from France. 

VEGETARIAN
So much depends on what style of vegetarian dish you are preparing and which vegetables are the focal point, there is a lot of flexibility here. As a general rule, a spicier dish such as a Thai or Indian Curry is best paired with a slightly sweeter wine, such as Riesling, or Viognier. The sweetness helps to offset the spice in the food. Pinot Grigio and Sauvignon Blanc pair easily with most vegetables. Chardonnay is perfect for a richer dish that features things like root vegetables, butternut squash or something like a goat cheese risotto.  A dish that features mushrooms pairs beautifully with Pinot Noir.  

SPICY FOOD
Again, spicier dishes are best paired with a sweeter white wine like Viognier or Riesling. You want to avoid overly oaked Chardonnays, because the combination of the oak and spice can create an off-putting flavor and overwhelm the flavors of the dish. You should also avoid high alcohol wines, as the higher alcohol can accentuate the heat. Red wine drinkers, stick to a lighter bodied, more fruit flavored red wine. 

DESSERT & WINE
My favorite wine to pair with dessert is a Sicilian Wine from the Donnafugata Winery, called Ben Ryè. We have had it on our list [at Taverna] since we opened our doors almost 10 years ago.  It is a Passito Style wine. It's rich with beautiful aromas such as apricots and candied orange peel, which it gets from the sun dried grapes. It's perfect with chocolate or can serve as dessert itself!