Pairing Wines Like A Master

Pairing wine with food is both an art and a science. Here are some classic pairings:

  1. Red Wine:
    • Cabernet Sauvignon: Pairs well with grilled meats, especially steak and lamb.
    • Merlot: Complements dishes like roasted poultry, pasta with red sauce, and mushroom-based dishes.
    • Pinot Noir: Goes nicely with salmon, duck, or dishes with earthy flavors like mushrooms or truffles.
    • Syrah/Shiraz: Matches well with barbecued meats, spicy dishes, and hearty stews.
  2. White Wine:
    • Chardonnay: Works well with creamy sauces, buttery dishes, seafood (especially lobster and shrimp), and poultry.
    • Sauvignon Blanc: Pairs nicely with salads, seafood (especially shellfish), and dishes with citrus or herbal components.
    • Riesling: Complements spicy foods (such as Thai or Indian cuisine), pork, and dishes with fruity or slightly sweet elements.
    • Pinot Grigio/Pinot Gris: Matches well with light seafood, salads, and dishes with light sauces.
  3. Rosé:
    • Dry Rosé: Goes well with a variety of foods, including light pasta dishes, salads, seafood, and poultry.
    • Sweet Rosé: Pairs nicely with spicy dishes, barbecue, and fruit-based desserts.
  4. Sparkling Wine:
    • Champagne/Sparkling Wine: Pairs well with salty foods (like caviar), seafood (especially sushi), and light appetizers. Also a classic choice for celebrations.
  5. Dessert Wine:
    • Port: Pairs well with rich, decadent desserts such as chocolate cake or flourless chocolate torte.