Tips on Wine Pairing
Our team has years of dedicated experience helping guests find the right beverage for the right occasion.
Tips on How to Pair Wines
Consider the Intensity
FOOD: Is the food super light or super rich? A salad may seem lighter, but perhaps the dressing is balsamic vinaigrette with high acidity. If the intensity of the dish isn’t obvious at first, just focus on the power of each taste component (acidity, fat, sweet, etc).
WINE: Is the wine light or bold? Here are a few examples:
- Sauvignon Blanc is light-bodied, but it has higher acidity
- Chardonnay has more body, but it’s usually not too acidic
- Pinot Noir is lighter bodied (for a red wine) and it doesn’t have too much tannin (bitterness).
- Cabernet Sauvignon is more full-bodied and has high tannin (more bitterness)
Find Contrasting or Congruent Pairings
Once you create balance with the major taste components in both the wine and the dish, you can get creative by pairing the more subtle flavors. Here are some examples using variants of mac and cheese:
BOLD RED WINE: The ideology behind this pairing is that the high bitterness (tannin) will be balanced out by the salt and fat in the macaroni. This balancing will leave you with the remaining subtle flavors to pair with in the cheese and wine. So, for example, if your baked macaroni has smoked gouda in it, you might choose a Shiraz which also has smokiness in it (on the finish). The smoky flavors combine to create a Congruent Pairing while the tannin in the wine creates a Complementary Pairing with the fat in the dish.
SWEET WHITE WINE: The ideology behind this pairing is to bring out the sweet and salty flavors with a pairing. For example, a mac and cheese with ham would match well with a zesty white wine with some sweetness like Riesling. The acidity would create a Complementary Pairing to the fat and the sweetness would act as a Congruent Pairing to the ham.
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