Purdy’s Guide to Successful Food and Wine Pairing

The main rule to remember about pairing wine with food is that there are no rules. You should drink the wines you like with the foods you like. Here are some basic guidelines that can help you enjoy food and wine together.

1. Match the weight and texture of the food to the weight and texture of the wine. For example, a heavy bodied fish like salmon calls for a richer, fuller-bodied wine like Chardonnay, while a lighter-bodied fish like haddock works well with a light-bodied wine like Pinot Grigio.

2. Balance the intensity of flavors in the food and wine. The intensity of a Thanksgiving dinner calls for an intensely flavored white wine like Gewürztraminer or a rich, fruity red like Syrah or Zinfandel. Though, mild-flavored roast turkey pairs well with light-bodied wines like Sauvignon Blanc or Beaujolais.

3. Balance tastes. Sweet and umami (taste found in savory foods such as tomatoes, soy sauce, mushrooms, and aged cheeses and meats) tastes in food make wine taste stronger (drier, less fruity and bitter). Try a slightly sweeter wine such as Chenin Blanc, White Zinfandel, or Riesling, to balance the flavor. Salty, sour and bitter tastes in food make wine taste milder (fruitier and less acidic). For salty and sour tastes in food, try wines that are higher in acid, such as Sauvignon Blanc, Pinot Grigio, or Pinot Noir. For bitter tastes in food, try full-flavored fruit forward wines such as Chardonnay, Cabernet Sauvignon or Merlot.

4. Match flavors. Flavors are mixtures of tastes and aromas. A grilled steak in pepper sauce pairs well with a peppery Zinfandel, while a roast chicken in plum sauce pairs well with red wines such as Barbera or Syrah, with distinct black plum flavors.

5. Counterpoint flavors. Very hot or spicy foods pair very well with sweeter wines that offset the spice.

6. Serve light wines before darker wines. Serve lighter-bodied, crisp white wines before heavier, more complex white wines. Serve light reds such as Chianti or Pinot Noir before a heavier red like Syrah or Cabernet Sauvignon.

7. Serve dry wines before sweeter wines. Sweet wines are capable of coating and overwhelming the palate.

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