Expert Contributor
Things to Consider 3 When Pairing Food & Wine Nothing accents a perfect bite of food better than a perfectly paired sip of wine. But with an abundance of options to choose from, how do you pick a wine that’s just right? Follow these three guidelines. 1. Complementary versus Contrasting The complementary approach to pairing food and wine matches similar flavors between a food and a wine, and amplifies flavors. The contrasting approach matches opposing flavors, weights, or acidity, to find the best balance and improve your meal. Let’s use a familiar food as an example: Mac and Cheese. A complementary wine pairing with would be a California Chardonnay. The creaminess and buttery texture will blend seamlessly for a decadent and delicious bite and sip. A contrasting wine pairing would be a crisp, acid-driven white like a Sauvignon Blanc or Pinot Grigio. The acidity would cut through the weight and creaminess of the pasta and cheese. 2. What Grows Together, Goes Together This wisdom can be applied to food and wine pairings in two ways: literally or figuratively. To interpret literally, consider Alba, Italy, located in northern Italy’s Piedmont wine region. Alba is famous for their White Truffles, so pairing Truffle French Fries with a Barbera d’Alba (the grape most widely planted in Piedmont) is a perfect fit.
by Elyse Lovenworth Beverage Director Firepoint Grill
3. When in doubt: PINOT NOIR Although you might typically enjoy fruity red blends or crave a hearty Cabernet, those wines can easily overwhelm a dish. What do you do if you’re out to dinner and everyone orders different food but you want to share a bottle of wine? The easy answer is Pinot Noir, which is probably the most versatile when it comes to food pairings. Its light-to-medium body, zippy acidity, and balance between fruity and earthy notes make it a go-to for pairing with food. Look for Pinot Noirs from Oregon’s Willamette Valley. For a fruitier profile, select one from California’s Russian River Valley. For more earthy notes, choose a Pinot Noir from Burgundy, France. Pinot Noir pairs well with just about everything: Salmon, Poultry, Lamb, Pasta, Pizza, you name it! Now you’re ready to complement any dish with the perfect glass or bottle of wine. Still unsure? Ask a restaurant server or liquor store clerk for recommendations. You may discover a new favorite wine! NS
To interpret figuratively, think about culture and tradition. For example, dishes like pizza and pasta make us think of Tuscany or Rome. A wine like a Chianti, made primarily from the Tuscan grape Sangiovese, offers a tart flavor with aromas of dried oregano and tobacco that pair well with classic Italian meals.
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