WINE & SPIRITS

How to Pair Food +Wine Like an Expert

Create your own tasting menu at home with these food and wine pairing tips.

By Christie Fogarty

Food and wine pairings are classic, especially when it comes to a romantic date night. Tasting menus can be expensive at a restaurant, with additional cost for the wine pairings, but this experience doesn’t have to be out of reach for you and your date.

Creating your own menu at home allows you to show your special someone just how creative you can be while staying within a budget that fits your comfort level. Here are some ideas to get you started.

Red Wine for Red Meat

Red meats tend to be heavy and packed with flavor, from salt to smoke, and even dressed with fruit sauces. Think grilled lamb with a cherry reduction or a fruit-forward barbeque sauce. For either dish, a peppery and zesty Shiraz or Syrah would balance the sweet notes of the fruit sauce.

When pairing wines with red meat, you will also want to consider the fattiness of the meat. For a filet mignon, which tends to be on the leaner side, a bold Cabernet Sauvignon would work nicely since the richness of the wine wouldn’t overpower the richness of the steak. For a fattier steak, such as a ribeye, you will want to choose a lighter varietal, such as a Zinfandel.

Keep it Light with White for Seafood

Seafood tends to be delicate and light. With a simple seafood dish, consider pairing an acidic white wine, such as your favorite Pinot Grigio or Sauvignon Blanc. The bright citrus notes that are typical in either varietal will pair well with the mild and subtly sweet flavors of scallops, sea bass or lobster. If you’re looking to serve a heartier fish, such as salmon, a light-bodied Pinot Noir with notes of fresh fruit would be a perfect pairing.

Anything Goes for Poultry Pairings

This is another instance where considering the cooking method, as well as the seasoning and sauces will dictate which wine will work best with your dish. White meat poultry will typically work best with an oaky and buttery wine such as Chardonnay. However, if your dish is served with a rich sauce, you will want to counterbalance that richness with something lighter, such as a Chenin Blanc or Viogner.

Dark meat poultry, such as duck, pairs well with a mediumbodied red wine. While Pinot Noir or Zinfandel would work well with a duck dish, you could also consider a Riesling since the sweetness of the wine would cut through the richness of the fat.

At the end of the day, it’s important to remember that when it comes to food and wine, it’s all about your own personal taste. There’s no right or wrong here, so open yourself up to try different options and find out what you like best.