Any dining experience can be enhanced by the art of wine and food pairing. Choosing the appropriate wine to go with your dinner can improve the flavors of both formal dining and casual eating settings. As someone who likes to eat out and try different wine pairings, I’ve discovered a few tricks to assist maximize this experience. The next time you’re dining at a restaurant, follow these tips to master the art of wine pairing.
1. Understand the Basics of Pairing
The fundamental tenet of wine pairing is that wine should enhance, not overshadow, the cuisine. As a general guideline, the weight and strength of the wine should be matched to the dish. Heavy wines, such as powerful reds, go well with rich or robust foods, while lighter wines, such as rosé or crisp white, go well with delicate dishes. For instance, a powerful Cabernet Sauvignon complements a meaty steak, while a light Sauvignon Blanc is ideal with a plate of fresh seafood.
2. Match Wine to the Protein
I usually start by thinking about the dish’s major protein when I’m unsure. White wines go well with lighter meals like chicken or seafood, whereas red wines are generally paired with red meats. For instance, the subtlety of a Pinot Noir won’t dominate a delicate fish, while the buttery richness of a Chardonnay can complement a creamy chicken meal. I’ve discovered that a medium-bodied red like Merlot or Zinfandel might be a great option if you’re ordering something like lamb or pig.
3. Consider the Sauce
When it comes to wine matching, the sauce frequently has a greater impact than the protein itself. For instance, a white wine with a little more body, such a fuller-bodied Chardonnay, is needed for a thick, creamy sauce (like Alfredo). Conversely, a bright, acidic red like Sangiovese or Chianti goes nicely with a tomato-based sauce (like marinara). Asking the waiter about the sauce at a restaurant can greatly influence your choice of wine, so don’t be afraid to do so.
4. Sweet Dishes and Dessert Pairings
It can be a little more difficult to pair wine with dessert, but the secret is to balance sweetness. I really enjoy pairing a wine with a little more sweetness than the dessert. A light fruit-based dessert pairs well with a sweet, crisp Moscato or a late-harvest Riesling, while a rich, sweet dessert like chocolate cake pairs well with a glass of port or a robust red like a Zinfandel.
5. Ask the Sommelier or Server
When in doubt, it’s always a good idea to ask your waitress or the restaurant’s sommelier for suggestions. They can recommend the ideal wine to go with the flavors of your meal because they are familiar with the menu. This customized suggestion has the power to elevate a routine supper into something genuinely remarkable.
You can choose a wine that will improve your dining experience with confidence if you know the fundamentals of wine pairing and take the dish’s protein, sauce, and flavor profile into account. The next time you’re dining out, keep in mind that a memorable dinner can be greatly enhanced by the choice of wine.
