“Serve red wine with red meat, and white wine with white meat and fish” may be a good general rule but should not be perceived as an absolute rule that should limit you from experimenting with different pairings. In fact, many exceptions can be made to this “rule”, especially since there are no hard and fast rules to pairing a certain meal with a certain wine. It's simply about experimenting until you find what works best for your palate.
This blog will focus on various food and wine pairings based on the tongue's four basic taste sensations: salty, bitter, sour, sweet.
Salty:
If you're a fan of salty meals, pairing the dish with acidic wine is a great way to counterbalance the different flavors on the palate. Whether it's the natural salt that's found in seafood or the salt that's found in seasoning, pairing the meal with acidic or sweet wine will do wonders for the combination. For example, salty anchovy fish paired with a robust white wine, like Muscadet, or a salty piece of ham balanced with a light, sweet wine, Riesling, is a great way to balance the saltiness with the wine's acidity and sweetness. Another sweet and salty combination includes a classic favorite: blue cheese. Taking the salty nature of blue cheese and pairing it with the sweetness of a Bordeaux, Sauternes, will make your taste buds erupt with excitement. Also, dry sparkling wines, like brut Champagne and Spanish cava, also contain a touch of sweetness, making them extra-refreshing when consumed with salty food. Whatever your ideal pair consists of, keep in mind that salt goes best with acidic wines, sweet wines and bubbly beverages.
Bitter:
Bitter foods carry a pungent and acrid flavor. A few examples include raw arugula, watercress, spinach, radicchio, eggplant, broccoli, artichoke and olives. Aside from the natural bitterness of the food, the cooking methods used to prepare a meal can also affect the flavor of the dish, similar to the bitter taste that's present after grilling meats, poultry and vegetables. In any case, when serving raw bitter greens, counterbalance the meal by pairing it with a fruity, full-flavored wine, such as Merlot or Chardonnay. If you're serving a grilled dish, like grilled chicken seasoned with sesame seeds, pair it with a red Zinfandel or Shiraz. Also, if grilling tends to be your favorite cooking method, stock up on oaky wine; they pair well with grilled dishes.
Next time you're grilling, or eager to find a wine that will complement the bitter properties of certain ingredients, remember to pair it with a tannic, bitter wine or counterbalance the bitterness of the meal by pairing it with fruity, full-flavored wine.
Sour:
Sour meals usually consist of dishes that are high in acidity. For example, vinaigrette based salads, fruit sauces and lemon soups are a few examples of sour meals. If you are pairing a wine with a sour meal, you'll need a wine with equal, if not higher, acidity to balance out the flavors of the meal. For example, spaghetti with marinara sauce paired with a highly acidic wine, like Barbera from Italy’s Piedmont, will work wonders on the palate. If you're looking for a lighter meal, a green salad with a rich balsamic vinaigrette dressing will go great with a Sauvignon Blanc or Pinot Grigio.
Tip: when it comes to acidic or sour meals, either pair it with a wine that's equally (if not more) acidic, or pair it with a dry, unsweetened wine.
Sweet:
Wine is usually consumed on its own, with appetizers or with savory meals. However, people tend to forget that wine also pairs beautifully with desserts. If you have a sweet tooth and find yourself surrendering to the irresistible taste and aroma of sweet desserts, like crème caramel, try pairing the dessert with a wine that's just as sweet, if not sweeter, than the dessert: Sauternes. If you prefer a healthier, more calorie-friendly alternative to cakes or sweets, try combining fresh or dried fruit with a Moscato D’Asti or a Viognier. Whatever the case, don't limit your wine and food tasting adventures to appetizers and savory dishes; there are many possible matches beyond just tea and coffee when it comes to desserts.
Although we've offered a few pairing tips to help lead you in the right direction, keep in mind that there's rarely one complementary pairing for any given dish. Often, there are over a hundred combinations that can be used. If the meal happens to be a heavy or rich meal, choose a wine that can hold up to the intensity of the flavors of the dish. The wine needs to be just as strong to keep up with the flavors of a heavy meal and just as light to complement the flavors of a lighter meal. The key is to combine the art of food with the art of wine and find the balance between the two worlds, making sure to listen to your taste buds every step of the way.
"Wine makes a symphony of a good meal”