Red Wines

a. Full-bodied red wine: Full-bodied red wines like Epoha, Vranac Pro Corde, Vranac, Cabernet Sauvignon, Syrah, and Malbec pair well with rich, bold, and hearty dishes. Think of juicy steaks, roasted lamb, beef stew, or braised short ribs. The tannins in red wine can cut through the richness of these dishes, balancing the flavors and adding depth to the overall taste.

 

b. Light-bodied red wine: Light-bodied red wines like Pinot Noir, Beaujolais, and Barbera work best with delicate and subtly flavored dishes. Consider pairing them with roasted chicken, grilled fish, mushroom risotto, or roasted vegetables. The lightness of the wine won’t overpower the flavors of the food, allowing the nuances of both the wine and the dish to shine through.

White Wines

a. Crisp and acidic white wine: Crisp and acidic white wines like Sauvignon Blanc, Pinot Grigio, and Vermentino pair well with light and refreshing dishes. Think of oysters, grilled seafood, ceviche, or citrus-based salads. The acidity in the wine can cut through the richness of the seafood, providing a clean and refreshing contrast.

 

b. Rich and buttery white wine: Rich and buttery white wines like Chardonnay, Viognier, and White Burgundy are perfect for pairing with creamy and indulgent dishes. Consider serving them with lobster, scallops, creamy pasta, or roasted chicken with a creamy sauce. The richness of the wine can complement the creamy textures and flavors of the food, creating a luscious and decadent pairing.

Rosé Wines

Rosé wine: Rosé wine, with its versatile profile, can pair well with a wide range of foods. It’s a great option for light and summery dishes, such as grilled vegetables, salads, charcuterie, or seafood.

 

Rosé wine’s crispness and fruit-forward flavors can add a touch of freshness to these dishes, making it a delightful choice for warm weather gatherings.

 

It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today’s rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today’s darker, more tannic red wines were not widely practised in ancient winemaking.

Sparkling Wines

Sparkling wine: Sparkling wine, such as Champagne, Prosecco, or Cava, is known for its effervescence and celebratory nature. It’s a versatile wine that can pair well with a variety of dishes.

 

The bubbles can cleanse the palate, making it a great choice for fatty or fried foods, salty snacks, or creamy appetizers. It also complements dishes like oysters, sushi, or light desserts, as the acidity and bubbles can balance out the flavors.

 

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties.

Dessert Wines

Dessert wine: Dessert wines like Port, Sauternes, or Late Harvest Riesling are sweet and luscious, making them a perfect match for desserts or cheese. Consider pairing them with chocolate desserts, fruit tarts, blue cheese, or foie gras. The sweetness of the wine can enhance the sweetness of the dessert or complement the richness of the cheese, creating a harmonious and indulgent pairing.

 

When it comes to pairing food with wine, it’s important to consider the flavors, textures, and intensities of both the food and the wine. A good rule of thumb is to balance the flavors and intensities, aiming for a complementary and harmonious pairing. However, personal preferences also play a role, so don’t be afraid to experiment and find what works best for your own taste buds. Cheers to discovering the joy of food and wine pairing!