Tips on How to Combine Wine With Different Types of Food
Cooking is a worthwhile skill that can be perfected over time and improved with new knowledge. For instance, if you decide to learn more about balancing the taste of your dishes with wine, you’ll find new ways to bring together different ingredients and balance acidity levels for a better dining experience.
While buying the most expensive wine that you can find is not necessary for your recipes, the general rule of thumb is that you shouldn’t cook with a wine that you wouldn’t drink.
Still, this piece of advice is only the tip of the iceberg.
That’s why it’s definitely worth working on your cooking skills. You can easily combine wine with different dishes, use it to marinate, deglaze, and make sauces like you were born with this knowledge.
Here are some more tricks you can use when preparing delicious dishes that can be served or prepared with wine.
Cheese and wine make for one of the most famous examples of a fine food combo. Nevertheless, it doesn’t mean that literally, every single bottle of wine will go well with some of your favorite cheeses.
If you want to avoid disappointment, you should resist the temptation to simply go to the nearest supermarket, grab the first wine you see, and try it with your cheese board or cheese-covered pasta.
Instead, focus on reliable combos, such as white wine like Pinot Gris paired with washed-rind cheeses (e.g., Morbier, Taleggio, and Livarot).
On the other hand, some cheeses prefer the company of red wines.
Asiago cheese will pair beautifully with Zinfandel. Moreover, it’s worth mentioning that if you plan to prepare some cheese fondue, the best white wines to accompany it are Pinot Gris, Sauvignon Blanc, and unoaked Chardonnay.
If you want to save some money when shopping online for your favorite cheeses and wines to try out, don’t hesitate to visit Hey Discount so you can snag some excellent deals.
This way, you can make your taste buds go crazy without spending a fortune on top-class wines.
The right bottle of wine can significantly enhance the taste of your meat or, depending on your needs and preferences, make it taste a bit milder.
But it all depends on the type of meat you want to cook and pair your wine with.
As a rule of thumb, white meat — such as chicken or turkey breast — goes well with white wines like Sauvignon Blanc or Chardonnay.
White wines also help balance out the levels of saltiness in well-seasoned white meat.
Conversely, dark meat pairs well with medium-bodied red wines. So, in this case, you can reach for Pinot Noir or Zinfandel.
The latter is also a popular and safe choice to accompany spicy Italian sausage or glazed ribs. Steak enjoys being served with red wine such as a California Cabernet Sauvignon or a glass of Bordeaux.
The general rule when serving seafood with wine is that you need something that won’t overpower the meat’s delicate flavor.
Chenin Blanc and Pinot Gris are two examples of white wines that pair well with most types of seafood and can also be added to shellfish.
Shrimp are known to go well with white Riesling.
Alternatively, if you prefer red wine and can’t imagine your seafood dishes without it, then light-bodied reds are the best match for seafood.
Just make sure to chill them before serving.
Fruits and Vegetables
Getting your recommended daily serving of fruits and vegetables is incredibly important, but you can make it a bit more fun by adding some wine to your table.
Most fruits and veggies are easy to pair with red Pinot Noir, which tastes exceptionally good with figs, berries, or plums. On the other hand, citruses prefer to be accompanied by Sauvignon Blanc.
Dry, semi-sweet, or sweet and acidic Pinot Gris is perfect for tomatoes, pepper, and mushrooms — the sweet undertones of wine will bring out the best that these veggies have to offer.
There are a few rules for pairing fish with wine, so this delicacy definitely deserves a separate category.
If you want to follow the tradition, you should always match white wine with fish. However, there are some cases when red wine or even a rosé can make a better pairing.
The key to combining wine and fish lies in texture and flavor. Here are some general guidelines:
- Lean and flaky mild fish (plaice, sole, perch) — pair with Pinot Grigio or Pinot Gris.
- Medium-textured fish (trout, seabass, haddock, cod) — pair with Chardonnay, California Sauvignon Blanc, Rioja, and Dry Riesling.
- Meaty fish (salmon, tuna, monkfish, swordfish) — pair with oaked Chardonnay, Viognier, or rosé.
- Strong-flavored fish (herring, mackerel, sardines, anchovies) — pair with Champagne or Lambrusco.
To sum up, cooking and pairing your dishes with wine can be a great adventure. Feel free to experiment with your own combos to become a trailblazer in the culinary world.
Still, if you prefer to enjoy what’s bound to taste well, you can follow the tips above.
Doing so, you ensure that every meal you prepare will be a fantastic experience for your taste buds.
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Adding wine to your creations is an excellent way to show your love for cooking (and eating!), as well as a chance to unleash your creativity.
Try following these simple guidelines and learn new ways to make mouth-watering food. Good luck!
Do you have any additional tips on how to combine wine with different types of food?
Let me know, til then—cheers m’deres!
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.