Wines can enhance and add sophistication to most dishes. To better relish a meal, you can pair a wine with a dish that compliments its texture and flavour. But how can you determine if a wine will make a good match to a food? While there are no hard and fixed rules, here are some common wine pairing suggestions based on flavor and weight.
For white meat dishes like fish and chicken in creamy sauce, Chardonnay makes a good complementary flavour. Chardonnay’s full velvety flavour will also add intricacy to other seafood, such as lobster and clams.
If you’re having tomato-based or creamy dishes like pasta in rich creamy tomato sauce, or white meat dishes like fish and chicken, a sip of Sauvignon Blanc will complete the burst of flavours. Its crisp acidic finish works well with creamy textured dishes.
Having smoky, red meat for dinner? The Cabernet Sauvignon, a red wine known for its rich and fruity flavour, is your best choice for any beef and lamb dishes as the protein and fat in the food will negate the tannic quality of the drink.
Pinot Noir can suit a range of dishes, including duck, lamb, turkey, beef, and dishes with cheese. Pinot Noir is the opposite of Cabernet Sauvignon as it has a delicate and fresh structure that balances the juiciness of leaner meats. Pinot Noir feels thin in the mouth unlike other red wines.
For starters, champagnes and sparklers of good choice go well with any dish. Conversely, if you think you’re pro enough, you can always explore and make your own food and wine combination according to your own liking.