When it comes to pairing wine with food, the principle is quite simple. Full bodied wine can really only pair to full bodied food (think meat, barbeque, grilled chops); otherwise, it overwhelms the food. Likewise, a crisp acidic white, like a Loire Valley Sauvignon Blanc, is significantly more versatile and works better as a food “accent” than a flavor partner. I hear all kinds of argument about the do’s and don’ts of wine pairing, but my friend Marty Tiersky sums it up here. This is Marty’s guide to wine pairing from notes he keeps in a book-like format that he has never published.
Tell me some of the challenges you have when pairing food and wine. We can probably dispel a few myths. Enjoy!
Anchovy Grassy, Loire or New Zealand Sauvignon Blanc, high acid dry Riesling, Manzanilla Sherry
Artichoke Sauvignon Blanc, Gruner Veltliner
Asian Cuisine Riesling, off dry Vouvray, Albariño, Pinot Grigio, Tocai Fruiliano, new world Sauvignon Blanc, Alsatian Pinot Blanc, Gewurztraminer
Asparagus Gruner Veltliner Sauvignon Blanc, steely whites,
Bacon Beaujolais, Sancere rouge, Gewurztraminer
Beef, Barbecued Spicy, medium weight Zinfandel, northern Rhone, Languedoc-Roussilon and Austrian reds
Beef, Ground Inexpensive, low tannin, medium weight reds, fruity Merlot
Beef, Roast Bordeaux, California Cabernet
Beef, Steak Bordeaux, California Cabernet, Merlot, Zinfandel, Chianti Classico Riserva, Ribuero del Duero
Beef, Stew Rhone Valley red, Zinfandel
Bell Peppers Sauvignon Blanc, Vouvray
Caesar Salad Crisp Sauvignon Blanc, Chenin Blanc, light Riesling, Pinot Grigio, Albariño or other Spanish whites, Sparkling wine.
Cajun/Creole Chenin Blanc, Riesling, dry rosé, Zinfandel, Shiraz
