Wine and Food Pairing Guide for Beginners Master the art of pairing wine with food! Simple rules and examples to make every meal better. ## The Basic Rules ### 1. Match Weight with Weight Light wines with light foods: - Pinot Grigio → Salads, seafood - Sauvignon Blanc → Chicken, fish - Rosé → Light pasta, vegetables Heavy wines with heavy foods: - Cabernet Sauvignon → Steak, lamb - Syrah/Shiraz → Barbecue, game meats - Malbec → Burgers, ribs ### 2. Complement or Contrast Complement (similar flavors): - Buttery Chardonnay + creamy pasta - Fruity Zinfandel + fruit-based sauces - Earthy Pinot Noir + mushroom dishes Contrast (opposite flavors): - Sweet Riesling + spicy Thai food - Acidic Champagne + fried foods - Bold Cabernet + salty cheese ### 3. Consider the Sauce, Not Just the Protein The sauce matters more than the meat! Examples: - Chicken in cream sauce → Chardonnay - Chicken with tomato sauce → Chianti - Grilled chicken → Pinot Noir ## Classic Pairings That Always Work ### Red Wines Cabernet Sauvignon: - Perfect: Ribeye steak, aged cheddar - Good: Lamb, beef stew - Avoid: Fish, delicate dishes Pinot Noir: - Perfect: Salmon, duck, mushrooms - Good: Pork, chicken, soft cheeses - Avoid: Very spicy food Merlot: - Perfect: Roasted chicken, pizza - Good: Pasta with red sauce, burgers - Avoid: Heavy cream sauces Syrah/Shiraz: - Perfect: Barbecue, grilled meats - Good: Game, spicy sausages - Avoid: Delicate fish ### White Wines Chardonnay: - Perfect: Lobster, creamy pasta - Good: Roasted chicken, pork - Avoid: Very spicy food Sauvignon Blanc: - Perfect: Goat cheese, oysters - Good: Salads, light fish - Avoid: Heavy red meats Riesling: - Perfect: Thai food, pork - Good: Chinese takeout, turkey - Avoid: Heavy beef dishes Pinot Grigio: - Perfect: Light seafood, salads - Good: Chicken, vegetables - Avoid: Rich, heavy dishes ### Rosé Provence Rosé: - Perfect: Mediterranean food, grilled vegetables - Good: Pizza, pasta salad - Avoid: Very heavy meats ### Sparkling Champagne/Prosecco: - Perfect: Oysters, fried food, salty snacks - Good: Eggs, light appetizers - Avoid: Super spicy dishes ## Pairing by Cuisine ### Italian - Pasta with red sauce: Chianti, Sangiovese - Pasta with cream sauce: Pinot Grigio, Chardonnay - Pizza: Merlot, Sangiovese - Risotto: Pinot Grigio ### Asian - Chinese: Off-dry Riesling, Gewürztraminer - Thai: Riesling, Sauvignon Blanc - Japanese: Sake (not wine!), but Champagne works - Indian: Rosé, Gewürztraminer ### Mexican - Tacos: Rosé, Sauvignon Blanc - Enchiladas: Malbec, Tempranillo - Guacamole: Sauvignon Blanc ### American - Burgers: Zinfandel, Malbec - BBQ: Syrah, Zinfandel - Mac and cheese: Chardonnay - Fried chicken: Champagne, Riesling ## Cheese Pairing Quick Reference Soft Cheeses: - Brie, Camembert → Champagne, Chardonnay - Goat cheese → Sauvignon Blanc Hard Cheeses: - Cheddar, Gouda → Cabernet Sauvignon, Merlot - Parmesan → Chianti, Barolo Blue Cheeses: - Gorgonzola, Roquefort → Port, sweet Riesling Aged Cheeses: - Aged Manchego → Rioja, Tempranillo ## Difficult-to-Pair Foods ### What NOT to Pair with Wine Chocolate: - Wine pairing is tough - Best: Port or sweet dessert wine - Regular wine: Usually fails Artichokes: - Make wine taste metallic - Solution: Sauvignon Blanc might work Asparagus: - Difficult with most wines - Best bet: Grüner Veltliner Very Spicy Food: - High alcohol makes spice worse - Solution: Sweet Riesling, beer, or water! Vinegar-based Dishes: - Vinegar kills wine flavor - Salad dressings: Minimize or skip wine ## Wine Pairing Mistakes to Avoid 1. Overpriced wines for cooking - Rule: Never cook with wine you wouldn't drink - But: Don't use your best bottle 2. Red wine with fish - Exception: Salmon pairs well with Pinot Noir - Most fish: Stick with white 3. White wine must be ice cold - Too cold kills flavor - Ideal: 45-50°F for whites 4. All reds at room temperature - "Room temperature" = 65°F (European cellar) - Most US rooms: Too warm - Solution: Chill reds slightly (15 minutes in fridge) ## Budget-Friendly Pairing Tips You Don't Need Expensive Bottles: - $10-15 wines pair just as well - Focus on the pairing logic, not price - Great everyday pairings exist at all prices Buy by Region: - Italian food → Italian wine (cheaper than California) - Spanish food → Spanish wine - Local cuisine → Local wine (usually works!) ## When in Doubt Safe Bets: - Champagne with ANYTHING (seriously) - Pinot Noir for red (versatile) - Sauvignon Blanc for white (versatile) - Rosé for summer/outdoor meals Ask at the Winery: Visit wineries in our directory and ask for pairing recommendations with your wine purchase. Tasting room staff LOVE giving pairing advice! ## The Golden Rule Your preference matters most! If you love Chardonnay with steak, drink Chardonnay with steak. These are guidelines, not laws. The best wine pairing is the wine you enjoy drinking. Explore wineries and discover your perfect pairings in our winery directory.