Calling all wine lovers! Who doesn’t love a nice glass of wine? Do you know how to properly pair wine with your food? Many of us are often confused about which types of wine pair with different types of protein. Just how food is derived from different flavor components, wine flavors are derived from different components as well such as sugar, acid, fruit, and tannin. Proper wine pairing creates an elevated food experience and we’re going to help you choose the perfect wine to complement your main dish!
Steak + Bold Red Wine
A juicy steak with a red glass of wine – one of the most popular food pairings! As many of us know, red meat pairs perfectly with red wine. Next time you enjoy a juicy ribeye, pair it with a bold red wine such as: Cabernet Sauvignon, Malbec, or Syrah. Bold red wine is high with tannin and bold fruit flavors that are softened by the fat in steaks.
Chicken + Red or White Wine
Depending on how the chicken is cooked, chicken can be paired with either red or white wine. For example, roasted chicken pairs beautifully with a lighter red such as a Pinot Noir. When lighter red wines are lighter in body, they pair wonderfully with lighter meats such as chicken. Most common, chicken that is grilled or steamed, is paired with Chardonnay. You can’t go wrong with chicken and Chardonnay! Other wines that can be paired are St. Laurent, Pinot Gris, and Viognier.
Turkey + Rich White Wine
Like chicken, turkey also pairs perfectly with red or white wine but is most commonly paired with a rich white wine such as Chardonnay. Viognier is another example of a perfect pairing. The wine’s juicy fruit flavors and floral undertones are ideal for the light turkey meat. Great to try during Thanksgiving!
Pork + Light Red Wine
Pork is so versatile and cooked in various ways that it too can be paired with a red or white wine. The best wine for a pork dish should be a wine that is high in acidity to balance the pork flavors. A California Pino Noir pairs perfectly with a roast pork while a California Merlot is fantastic with a baked ham.
Fish + Light White Wine
Light fish pairs perfectly with dry white wine. The white wine makes fish more flavorful and refreshing. It has a high level of acidity and a lot of citrus which is perfect for lighter dishes. A delicious tilapia pairs perfectly with Sauvignon Blanc, Pinot Grigio, or Albarino.
Duck + Red Wine
Duck is a fatty meat and is often cooked with fruit. Medium and light red wines have higher acidity that help contrast the rich duck flavors. The most recommended wine is a Pinot Noir, however, Merlot, is also another wonderful pairing that has high tannins and a soft finish.
Lamb + Bold Red Wine
Lamb is lighter and more delicate in flavor than most beef. Traditionally, it is paired with red Bordeaux or a Cabernet Sauvignon. The meat is ideal for dry, fruit-forward red wines, similar to steak. The bold flavors of the red wine pair well with the gamey meat and the fattiness of the dish.
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