If you’re like most modern consumers, you already know the basics of pairing wine with food. For instance, it’s common knowledge that white wine is served with fish and poultry and that red wine pairs best with red meats such as beef and lamb. However, not all white wines go equally well with all seafood dishes. Certain light red wines actually pair better with specific types of seafood, and some red wines fall flat when served with rack of lamb. Following are five fabulous wine and food pairings designed to make your next dinner party a smash.
Pinot Noir and Salmon
Salmon and pinot noir is a Pacific Northwest culinary tradition that is just now catching on in other parts of the country. Salmon’s strong flavor stands up well to pinot noir’s fruity bouquet and velvety texture.
Muscato and Freshly Cracked Crab
Moscato is a slightly sweet white varietal that pairs exquisitely with fresh crab’s salty tang. Moscato is frequently cultivated in vineyards located only several short miles from the seashore, making it convenient for those planning beach bonfires to pick up a bottle or two to enjoy with freshly cracked crab.
Spanish Reds With Charcoal-Broiled Steak
If you’re grilling steaks over charcoal on the patio, open a bottle of Spanish tempranillo instead of a classic cabernet sauvignon. Produced from black grapes featuring big flavors, tempranillo’s bold flavor profile pairs perfectly with any kind of steaks that are cooked over charcoal fires.
Chianti and Pheasant
Many people automatically serve white wine with pheasant, but its flavor profile is best served by a medium-bodied red wine such as Chianti. It also pairs well with other game birds such as grouse and duck and is an excellent selection when serving rabbit as the main course.
Trout Almondine and Pinot Grigio
Pinot grigio is a white variety of the pinto grape that features a delicate bouquet with floral, fruity notes. It’s an excellent choice for serving with trout almondine because its refreshing finish complements the almond sauce and the delicate flesh of the trout perfectly.
When in doubt about what type of wine to serve for the purpose of impressing dinner guests, keep in mind that because wine and food evolved together, you can’t go wrong with regional pairings. For instance, if you’re serving a dish that originated in Tuscany, choose a Tuscan wine to accompany the meal. Most of all, relax and enjoy the meal, the wine, and the company of your guests.