Guidelines for Great Wine and Food Matchings

Sometimes, wine pairing advice can be too strict. You can eat whatever you like while enjoying any wine that you choose. What about pairing a green-chile cheeseburger and a glass of crisp Chablis? It sounds great. It would be great for many food-pairing guides. It is not recommended, but you can try it. While some pairings are best avoided, such as tannic red wine with artichokes and raw asparagus, these are rare. However, there are a few tried-and-true guidelines that will help you live a life of wine and food lovers. It is essentially a matter of “knowing the rules before breaking them”! Here are 15 ways to pair food and wines. These 15 tips can be committed to memory and then mastered. Then, you can break the rules to your heart’s content.

Pinot Noir: Pair with earthy flavors

For more flavor, recipes are made with PinotGrigio, Arneis, Chablis, and Vinho Verde, from Portugal.

Malbec: Can withstand sweet-spicy barbecue sauces

Cotes-du-Rhone, Shiraz, Malbec and Shiraz are bold enough to be paired with foods brushed in barbecue sauces. But, the sauce mustn’t overpower the wine’s fruit.

Moscato d’Asti: Loves Fruit Desserts

Moscato d’Asti, demi-sec Champagne and Moscato d’Asti are sweet sparkling wines that help to emphasize the fruit rather than the sugar. These HoneyedFig Crostatas are a great way to pair them. You can also add it to a simple summer fruit salad or splash it into it.

Syrah: Highly Spiced Dishes

If a slice of meat has been heavily spiced, you should look for red wines with lots of spicy notes. Syrah from Washington, France’s Rhone valley, Cabernet Franc of the Loire and Xinomavro from Greece are all excellent choices. Avoid spicy heat. High-alcohol wines can intensify the flavor of hot dishes such as these.

Moscato d’Asti: Loves Fruit Desserts

Sweet sparkling wines such as Moscato d’Asti and demi-sec Champagne help emphasize the fruit in the dessert, rather than the sugar. Try it with these Honeyed Fig Crostatas. It’s also delicious alongside a simple summer fruit salad, or even splashed into it.

Syrah: For Highly Spiced Dishes

When a meat is heavily seasoned, look for a red wine with lots of spicy notes. Syrah from Washington or France’s Rhône Valley, Cabernet Franc from the Loire, and Xinomavro from Greece are all good choices. Be careful with spice heat, however: For hot dishes like those, try to avoid high-alcohol wines, which will amplify the sizzle.

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