WSR Wine Blog

Wine tasting reviews, trips and stuff


What wines go with what foods?  Here is a list I found that may help you with that answer!!
 food Pairings –  Food Pairings Listing
Simple Rules to pairing food and wine:  (Found this on another blogspot)
Drink what you like…
What you like to drink always takes precedence over any recommendation that I might make, but it does help if someone you trust has a tried and true recommendation!
Start by thinking about the dish or meal as a whole. What are its dominant characteristics?
Is it mild or flavorful?
Is it fatty or lean?
Is it rich or acidic?
With these characteristics in mind, select a wine that will:
(I call these, ‘OLD’ rules of food & wine pairing, but they do work)
Keep flavors in balance
Match mild foods with mild wines 
Match big, flavorful foods with big, flavorful wines
(I also encourage to step out of the box now and then!)

Similarly you generally want to match the richness of the food and the richness of the wine.

Cleanse the palate with tannins or acids
If you’re eating a relatively rich, ‘fatty’ dish and thinking about drinking a red wine
(when you eat a beef steak, for example)
you probably want a wine with some good tannins* in it to help cleanse the palate.
If you’re eating a very rich, ‘fatty’ dish and thinking about drinking a white wine, or a red like a Pinot Noir that have light tannic tones to balance the fat…
(when you eat fried chicken, for example)

 Match Acids with Acids

(back to balance again)
If you’re eating a dish with a strong acidic content
(such as Shrimp with Lemon or Pasta with Tomato Sauce)
pair it with an acidic wine that can keep up with the acids in the food.
Acidic Wines and Cream Don’t Mix
(not so true anymore- they have discovered adding a squeeze of lemon changes this!)
Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.
Think about it this way…If you squeezed lemon juice into a cup of milk, would it taste good? 
(Okay, this is an old trick my grandmother used- it makes a quick buttermilk fix for biscuits!)
Wine and Strong Spices
Strong spices, such as hot chili peppers in some Chinese or Indian food,
can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink, beer is often a better choice.
However, if wine is what you must have, consider something spicy and sweet itself
such as an off-dry Gewurtztraminer or Riesling.
(So old school to me: Only refers to young tannic wines that clash- Pinot Noir & Aged Ripassa can work!)
When In Doubt…
Remember that foods generally go best with the wines they grew up with.
So if you’re eating Italian food, think about having an Italian wine.
(This isn’t a requirement, but often helps simplify the decision)
Regional cuisine to Regional Wines… is always a fail safe pairing tip!

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