Pairing a great wine with a delicious meal is a science, and some people dedicate their lives to perfecting that science. There are three general food guidelines when it comes to pairings: what food is being prepared, how that food is cooked, and what sauces or flavors will be used on the food. The question many people ask is, “Should I pair my food with my wine or my wine with my food?” I’m a firm believer in trying both methods and finding out which one works for you, but in my experience I’ve enjoyed cooking around a wine because it is easier for me to season the food as I go. I like to break the flavors down into three categories: Delicate, Earthy/Hearty, and Meaty/Spicy/Pungent. The goal is to pair a wine and food within the same category.
The most common delicate wines are Riesling and Sauvignon blanc, and they are considered two of the three most common white wines along with chardonnay. Leafy greens and vegetables are the perfect pairing for either of these delicate whites. When pairing with a protein, it is best to go with a flaky fish such as salmon that has been poached or steamed to a medium temperature. Lemon based sauces and dressings will bring out the flavor of the fish and the wines to create the perfect balance.
To find out how to pair with earthy foods and spicy foods, visit the full blog here.