Foodie Wine Pairings

Wine Pairings

Entertaining at your home this summer? Before you get down to cooking, you’ve got to plan the menu and shop for it. And of course a fabulous summer dinner must have wine with it. There are so many different types of wines! So what kind goes with which types of food? This guide can help you choose the perfect varietal for your meal, so you don’t end up wandering the wine aisles in a state of confusion.

Poultry is a favorite at any BBQ. Many people assume that white wine is an automatic pairing, but it’s best to pair poultry with a fruity, lighter bodied red wine. Here are three that will bring out the best in your meal:

PinotNoir – The lightest bodied of all the red wine varietals, the graceful, silky mouth feel of this wine and the wonderful earthiness will make you want to follow every bite with a sip.

Beaujolais – This southern Burgundy varietal is a classic turkey pairing. The high acid will help cut through the richness of your side dishes, while the low tannins won’t overpower the delicate white meat.

Zinfandel – This fruity, high-alcohol wine is perfect with a holiday meal. Zin is heavier than a pinot or Beaujolais and will be better suited to a meal with side dishes that are rich and buttery. Many people opt for red meat on their table, usually a beef rib roast. Beef nearly always needs a big red wine to stand up to its richness, and typical holiday preparations tend to make this even more true.

Syrah – Syrah is a big red varietal from the Rhone valley in France. Its red and black fruit flavors make it a classic beef pairing. Any good Syrah will make a great beef pairing at your holiday meal.

Sangiovese – Sometimes also called Brunello, Sangiovese is a varietal that can do great things on your table. This wonderful Italian wine has strong notes of red fruit and hints of leather and tobacco, making it a perfect pairing for beef.

Cabernet Sauvignon – Usually the biggest and boldest red wine, cabs have a high tannin content that makes them the most typical red meat pairing. You should open the bottles an hour or so before serving to let the wine breathe a little.

Don’t forget the dessert wines. The secret of serving dessert wine is that it should be sweeter than the dessert and should match the flavor intensity. If the dessert is delicate or fruity, serve a Muscat, which should be chilled before serving. A heavy chocolate dessert, such as a torte, will do well with a port or Madeira wine. A dessert wine with, after, or in place of dessert can set your dinner apart from just another meal.