Wine Pairing - Taking the Fear Out of Dining
By Gail South

Wine - Proper Pairing of Wine and Food

The old rule of reds with beef, whites with fish and poultry just does not hold true anymore and the title of 'proper pairing' is misleading as there is no such thing. It is still a matter of personal taste and will always be that way for most of us. Just ensure you choose the best wine for your budget as a starting point and if you have a favorite, go with it.

Beef no longer dictates that you serve a red but most people will do it anyway, as the reds have a more powerful flavor and aroma and will complement the meat. A Grenache is definitely good with a pepper steak, but I personally prefer a Shiraz which will also enhance a spicy beef stew. For a delicate beef dish, such as a beef stroganoff, let's try a Merlot or Cabernet Sauvignon. Quite simply put, matching the relative strengths and flavors of both wine and meat will produce a great result at your table.

Color and aroma influence taste and the tradition that white wines complement the lighter meal such as fish and poultry is quite correct although you may not see it that way. If you add spices and sauces this also creates a difference as to which wine you will wish to serve, such as a spicy Pinot Blanc with a fowl spiced with paprika. Do not forget, though, that a good burgundy can work with this dinner as well.

Duck could be paired successfully with a more acidic wine, such as the Sangiovese types of wines, whereas grilled chicken dishes would go well with a Riesling or a Chardonnay with a hint of oak.

Some people may not prefer the pairing of red with meat and white wines with poultry, as they may just not care for a red wine for example. In this case, simply use the following as sort of a guide to what is what in wines and you should be fine: moving from lighter to full-bodied in each category you will fine white Zinfandel, Reisling, Pinot Gris, Sauvignon Blanc, Gewürztraminer and Chardonnay. And among reds, from lighter to fuller: Pinot Noir, Merlot, Cabernet Sauvignon and Shiraz or Syrah, if you please.

As you consider pairing of great foods and wines, remember that meat and poultry are not the only foods that pair well with wine. Cheeses and fruits will also require some opportunities to create flavor balances. Some countries prefer a fine Port with fruit while many strong, flavorful, robust cheeses pair well with a Gewürztraminer. Soups de creme can combine with a Chardonnay and also a Sauvignon Blanc if one desires.

For the truly brave combine those cheeses made of goat's milk with a fine Pinot Noir. I love goat's milk cheese but it has a tendency not to like me sometimes. I believe most of you who have had it will know exactly what I mean by that. The Pinot Noir balances it nicely, though.

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