Food and wine pairing are among the most important aspects of any dining experience. Food and wine pairings are not only limited to eating out but can also be done at home. With a little bit of practice, you will soon learn how to develop your personal preference to pair certain foods with different wines.
Oysters and Chablis
Oysters go so well with Chablis Wine. It’s almost hard to believe this combination doesn’t come overnight. Chablis is an aromatic white that has a lot of weight behind it. This is a perfect match for oyster lovers who want to impress their guests.
Fruit Desserts and Champagne
I like a dessert with champagne; if there’s going to be fruit involved, you’re getting double the fun. The bubbles accentuate the flavor of fresh fruits. If you want to take it up a notch, try making a mousse, crumble, or pie with strawberries. Fresh berries work best here because many freeze and thaw without losing their texture, giving them a more authentic flavor. They’ll taste better on ice cream too.
Meat and Pinot Noir
It’s been said that red meat pairs with red wines and steak goes particularly well with Burgundy. A great example would be a ribeye steak paired with a Highlands 41 Pinot Noir. Burgundies aren’t only great with beef but go well with lamb, pork, and seafood.
Bouillabaisse and White Wine
Bouillabaisse is a classic French fish stew. It incorporates many herbs and spices into its broth while baked in a clay pot. While we don’t recommend consuming the whole thing alone, it makes for a wonderful appetizer when served over freshly cooked pasta such as pappardelle. We suggest serving the dish with a white wine with light citrus flavors, like chardonnay, sauvignon blanc, or prosecco.
Apple Tart and Sweet Chenin Blanc
Apples and whites often get crossed off the list simply because people do not think of putting apples together with this type of wine. However, there is some very delicious sweet Chenin blanc wine from France. These wines tend to be much higher in acidity than your typical Chenin blanc, making them ideal for the apple.
When shopping for these types of wines, buy them directly from the producers rather than from the supermarket. This way, you can ensure there isn’t any added sugar that might change the acidity of the wine. Try a mix of sweet and crisp tarts topped with caramel sauce made with butter and brown sugar and finished with a glass of Chenin blanc.
Truffle Mac and Cheese and Sauvignon Blanc
This is another pairing that seems like it shouldn’t quite work. Most people believe that truffles should be eaten alone, and the subtle flavor of truffles makes anything else seem mundane. But trust me, once you have this combo, you won’t regret it! Black truffle paste works best here, as it is less strong than “real” truffles. You could always serve it with roasted garlic, but I wouldn’t recommend regular garlic because black truffle is a delicate flavor, and garlic tends to overpower.
Mushroom Risotto and Pinot Noir
Risotto is an Italian rice dish usually served as part of a meal, but it lends itself nicely to snacks. To make it easy, add mushrooms and onions and some extra stock. You can also add some gorgonzola cheese or parmesan if you’d like. This will give you the perfect savory risotto to enjoy before dinner. For something sweeter, try this mushroom risotto with a nice pinot noir.
Salmon and Chardonnay
Salmon and white wine are lean proteins that help combat cholesterol. By pairing the two, you’re getting a good combination of protein with lower fat content. The salmon gives you a healthy dose of omega-3 fatty acids, which are heart-friendly. Chardonnay is a versatile choice, allowing you to drink it on its own (which may be what you want) or pair it with more acidic foods. Pairing it with dry rosé is a great idea, as it complements the sweetness of the shrimp well.
Spicy Tuna Salad and Syrah
There’s nothing better than fresh tuna salad at lunch, but you’ll often need a quick snack while working away at your desk. This recipe combines my favorite things; canned tuna, avocado, olive oil, cilantro, and lime juice. Serve it over lettuce leaves drizzled with balsamic vinegar and a sprinkle of sea salt. Syrah is the perfect partner for spicy food. Its fruitiness pairs perfectly with the rich spiciness of the spice blend used in the salad.
Steak and Cabernet Sauvignon
Steaks and cabernets are probably the most obvious match you can come up with. Red meats and red wine are full-bodied by nature, so they complement each other just fine. Another thing to consider is that steaks are sometimes marbled, which means they contain streaks of fat. Some restaurants will remove those streaks to create a better-looking steak. While this might sound crazy, removing the fat does create an interesting texture that can enhance the overall flavor experience.
Eggs Benedict and Merlot
Eggs Benedict is one of the most popular breakfasts, so why not get creative? Serve eggs Benedict on top of fresh spinach leaves with a glass of merlot. This will provide the richness you expect from eggs Benedict, without all the fat and cholesterol.