Easy Ways to Pair Wine and Food

Pairing wine and food can be a lot of fun and when chosen wisely can make everyday dining a whole new exciting and palate-pleasing experience. Whether you are trying to make the right choices for a family party, are out on date or just want to appreciate cuisine with a new approach, these tips can help anyone gain a basic knowledge behind pairing wine and food.
Kendall-Jackson sommelier Erin Minnihan and Maxine Vasquez, bar manager and organizer of monthly wine and appetizer tastings at Braxton Seafood Grill in Oak Brook, offer tips to enjoy the most popular varietals of red and white wines.
Red Wines:
Merlot- The most widely planted grape in France’s Bordeaux region. An easy-to-drink wine that is great for the beginner. They can be light and fruity or deep and velvety. Some aromas and flavors found in Merlot are blueberry, black cherry, vanilla and plum. Merlot can be paired nicely with meats like venison, veal, lamb or turkey and oily fishes.
Try: Francis Coppola Diamond Collection.
Cabernet- Originating in the Bordeaux region, the cabernet grape is now planted in almost every wine producing country. Cabernet is full bodied, robust and full of tannins. Some aromas and flavors found in cabernet are chocolate, smoke, cedar, black cherry and black current. Cabernet is paired nicely with rich foods, spicy foods and heavy meats and sauces. Vasquez said, “Tannins love fat! So a cabernet is going to great with a steak. Just remember big cab equals big steak.”
Try: J Lohr Hilltop
Pinot Noir- The most expensive pinot noirs are found in France’s Burgundy region. The most common and most affordable are grown in California and Oregon. Pinot Noir can be fruity or smoky and silky. Some aromas and flavors found in Pinot Noir are raspberry, violets, cherry and plum. Vasquez said Pinot Noir is a great introductory wine and goes great with smoked salmon or prime rib. Pinot Noir is also paired nicely with rabbit or veal and pasta dishes.
Try: La Crema
Syrah and Shiraz- This grape comes from France’s Rhone Valley where it is known as Syrah and it is the signature grape of Australia where it is known as Shiraz. Syrah can be intense and spicy or fruity. Some aromas found in Syrah are blackberry, raspberry, chocolate and pepper. Syrah is paired nicely with smoky barbequed food, game birds, spicy foods and stews.
Try: Frei Brothers
White Wines:
Chardonnay- The hands-down most popular white wine around. Originally grown in France’s Burgundy region, Chardonnay is now grown in almost every wine producing country. Chardonnay can be oaked, crisp, fruity or buttery. Some aromas and flavors found in Chardonnay are apple, pear, peach, vanilla and butter. Chardonnay pairs nicely with rich seafood like lobster and shrimp or poultry like chicken, turkey and anything with a cream sauce.
Try: Buena Vista Carneros
Sauvignon Blanc- Grown in France’s Loire Valley and New Zealand, Sauvignon Blanc has a tart flavor, high acidity and mineral depth. Some aromas and flavors found in Sauvignon Blanc are grapefruit, gooseberry, melon and fig. Vasquez said Sauvignon Blanc pairs perfectly with shellfish like oysters and scallops and almost any bottle will pair nicely. Also try with asparagus, salmon and any strong cheeses.
Try: Kim Crawford
Riesling- Riesling grows mainly in Germany and Australia. It has a high acidity and is very versatile with food. They can be tart and citrusy, full-bodied or sweet. Some aromas and flavors found in Riesling are peach, pear, papaya and lime. Riesling pairs nicely with sushi, tuna, salmon, oysters and light cheeses.
Try: Chateau Ste. Michelle
Pinot Grigio and Pinot Gris- Called Pinot Grigio in Italy and Pinot Gris in France, this grape produces a light, more of a dry wine. Pinot Grigio can be fruity or more full bodied. Some aromas and flavors found in Pinot Grigio are melon, peach, almond and honey. Because of its mild flavors it is a nice wine to drink before a meal and pairs nicely with light seafood, chicken dishes and light cheeses or smoky dishes as well.
Try: King Estate
5 Wine Pairing Elements:
· Fruit- fruity wines will cut down on spice and heat
· Tannins- Don’t pair wines with strong tannins (like Cabernet) with light dishes. It will overwhelm the dish.
· Sugar- Sweet likes sweet. Sugar should be higher in the wine than the dish served as dessert. Try: King Estate Ice Wine
· Acidity- Wine should be equal or higher in acidity to the dish it is being served with. Don’t serve a merlot with spicy tomato dish. The Merlot will be lost.
· Oak- Mostly found in reds. Don’t pair oaky or smoky wines with salty dishes.
Minnihan said when pairing wine and food remember that similar flavors will complement one another like lobster served with butter and a buttery chardonnay. Opposite flavors will play-off of each other and give a nice contrast like a spicy tuna roll and a nice, sweet Riesling. Weighty wines should be paired with heavy dishes like strong Cabernet and beef tenderloin. Lighter, delicate wines should be paired with light food like filet of sole and a Sauvignon Blanc. Find some good company and try a few combinations to see what works to best please your palate. Enjoy!
All wines listed in each category can be found at local liquor or grocery stores for under $40.