Wine and Food Pairing

Here are a few guidelines to help plan the best wine for your meal.

Sweet

culture of wine consuming wine  %tages Wine and Food PairingSweetness in food cancels the fruit and/or any residual sugar in wines, making them taste drier than they are. Sweet dishes call for wines of at least equal sweetness.
Choice: Antigua Creme Brulee and Antigua Dessert Wine

Salty

Salty or briny foods also cancel the fruit in wines. Salty dishes call for aromatic wines with high acidity, some sweetness, low tannins, and/or intense fruitiness.
Choice: Fresh Oysters in Champagne and Sauvignon Blanc or sparkling wine

Tart

Tart foods cancel some of a wines fruitiness. Serve them with lightly sweet, very fruity, and/or full bodied white wines. In some cases, tart or crisp wines will also work well.
Choice: Endive Salad with Citrus Vinaigrette and a crisp Chardonnay

Spicy

Spicy or hot foods cancel some of a wines fruitiness too. Serve them with lightly sweet, very fruity, low tannin, and/or crisp wines. Stay away from higher alcohol, tannic red, and/or oaky wines.
Choice: Sea Scallops with Jerk Marinade and Sauvignon Blanc or Gewrztraminer

Rich

Rich dishes overpower delicately flavored, lighter bodied wines. Serve with full flavored, full bodied, higher acid wines.
Choice: Braised Lamb Shanks and Cabernet Sauvignon

Fish and Game
culture of wine consuming wine  %tages Wine and Food Pairing
Fish and game overpower mildly flavored, medium bodied, dry wines. Try these with very fruity, full bodied, high acid, and/or medium sweet wines.
Choice: Roasted Salmon with Pernod & Baby Spinach with Pinot Noir

Smoky

Smoked foods overpower all but the fruitiest, richest wines. Low Continue reading

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