We know, by the time you've whipped up a scrumptious meal (or you know, catered one from us), the last thing you want to do is attempt to figure out what wine will pair beautifully with the aforementioned yummy meal. Don't worry, that's why we made this post - make sure you bookmark this for reference; you'll be glad you did!
What's on the menu?
Beef:
You're basically looking for a wine that is big enough to keep up with the beef's full flavor, and has enough tannins to balance the fats in beef.
(click this to learn all about tannins)
Choices for a great wine to go with beef dishes are Cabernet Sauvignon, Merlot, Malbec, red Bordeaux, Shiraz, and Zinfandel. The last two pair especially well with spicier dishes.
Pork:
A straightforward pork dish requires a wine with a similar straightforward approach, while adding a 'pop'.
Beaujolais is light enough to go well with pork while adding a nice touch of strawberry, which adds interest to the culinary experience.
If a white is more your thing, Sauvignon Blanc or a basic (not a big or full flavor) Chardonnay can also work.
Lamb:
The rich flavor of lamb needs a wine high in acid or tannins to cleanse the palate, which makes the next bite of food taste like the first.
Try a wine made with the Nebbiolo grape. Seriously, they were made to be besties with lamb dishes. If there's a better pairing, we don't know what it is (because it probably doesn't exist).
Nebbiolo, besides being a fun word to say, comes to market under a few other names as well, such as Barolo and Barbaresco.
All of these wines have subtle notes of a bouquet of violet, smoke and rose-like perfumes, and flavors of truffle, fennel, and licorice.
Poultry:
A simple roasted chicken or turkey would pair well with Chardonnay or white Burgundy.
Fried chicken, being a heavier dish, would go well with a lean Sauvignon Blanc to refresh the palate.
Spicy or smokey chicken would be smashing with a Cabernet Sauvignon.
Duck and game birds are intrinsically fattier than chicken or turkey, so medium-bodied Pinot Noir is a good choice.
Fish:
Full-flavored fish (like tuna) or in a heavy sauce would be great with Chardonnay.
Lighter flavors and milder sauces (like sole or snapper) would suit a Sauvignon Blanc (especially if there's lemon in the dish).
Salmon is richer and fattier, so it's in a class of its own! Pinot Noir, Pinot Gris, Burgundy, and Chardonnay are the directions you'll want to go in.
Crustaceans:
Crab is dry Riesling territory.
Lobster? You'll want to go with a Chardonnay. Trust us.
Oysters call for a Sauvignon Blanc or Champagne. Oysters are pretty briny, so a crisp and structured wine is the way to go.
Shrimp has a little bit of creative freedom, wine-wise. If prepared in a light or acidic sauce, go with Sauvignon Blanc or a Pinot Grigio. Going with a heavier sauce? Try Riesling, Gewurztraminer, or Chardonnay.
Scallops pair well with a clean, rich Chardonnay.
Pasta or Grains:
In a creamy sauce? Go with Sauvignon Blanc or Italian Chardonnay.
Or perhaps a tomato-based sauce? Try Chianti, Dolcetto, Sangiovese, Zinfandel, or maybe even Barbaresco or Barolo!
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If you're doing a simple cheese spread, take a peek at this easy guide:
That's all for now! Hopefully, you found the perfect wine for your dish!
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