For those who enjoy a glass of wine with dinner, but can’t tell the difference between a Malbec and a Zinfandel, it can be intimidating to order a bottle for your dinner table. Follow these basic tips to make an informed decision on your next wine pairing.
Red Blooded
For steaks and chops, opt for a medium- or full-bodied Cabernet Sauvignon or Bordeaux. Heavily-seasoned meat will be complemented by a Syrah from Washington or a Cabernet Franc.
Sweet and Salty
Champagne is often sipped with hors d’oeuvres, but they can also pair well with some main courses. Sparkling wines have a touch of sweetness that will counterpoint a salty dish. Rieslings are also good with spicier dishes from Asia and India where wine pairings are not as common.
From the Earth
Go for a light-bodied red with a deep flavor profile like Pinot Noir for foods utilizing earthy ingredients like mushrooms and certain cheeses. Zinfandel and Tempranillo are commonly recommended for vegetarian courses.
From the Sea
The general rule of thumb is to pair seafood with white wines. Fatty fish like salmon and rich sauces go well with Chardonnays, while lighter dishes go for more delicate wines like Pinot Grigio from Italy and Chablis from France. For shellfish, Albariño is a common recommendation.
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