I couldn’t believe with Spring just around the corner, I found myself sitting on my back deck with no shoes on, enjoying the light breeze. What could make this beautiful day any better? How about a glass of wine? And maybe some cheese? Here are some wine pairing basics I follow when pairing my wine and food.
Sweet wines, such as an Italian Moscato or an Ice Wine, a type of dessert wine produced from grapes that have been frozen while still on the vine, are best served with desserts or fruit. These wines help enhance the taste of the fruit itself, rather than just the sugar.
Next up would be a refreshing Pinot Grigio, which I most enjoy in the warmer months. Try pairing with fish or even chicken. The lightness of this wine won’t get in the way of these mild proteins. Think veggie stir fry or even Chinese take-out!
My own personal favorite would be a glass of Pinot Noir. Which in my book goes with about anything. Any cheese with a bit of kick, such as parmesan or horseradish would be great! Earthy flavors like a tasty mushroom stroganoff pair very well here.
Lastly, let’s cover a few dry wines such as the popular Cabernets and Merlots. This is when you say ‘beef is what’s for dinner’. These dry, full-bodied wines can stand up to bold, spicy flavors. Say a sharp and salty blue cheese or nice medium-rare filet mignon.
So whether you choose your meal based off your wine or you need a glass to bring your meal to the next level, these basic guidelines will start you off in the right direction!