Since paella is a popular dish in Spain, this pairing arose out of necessity what else would you drink with Paella except for the local wine? While there are many versions of Paella, one of the classics includes a variety of meats and seafood in saffron flavored rice. Many of the wines from this region use a grape called Tempranillo which produces high-acid wines with medium bodies and hints of fruit. Rioja is a popular wine region located in Spain. – Querciabella Chianti Classico DOCG, $30 – Val Delle Rose Morellino di Scansano Riserva, $22 Add in some of the oil used in cooking, balanced by the wine’s acid, and the gentle flavor the pasta imparts to the dish and it’s easy to see how these two simple, pure flavors can work so well together.
This pairing works because both Sangiovese and tomatoes, which are a fruit, share similar levels of acidity and flavor intensity.
Sangiovese is Italy‘s most commonly planted red grape so it’s not surprising that it’s paired daily with pasta in tomato sauce. It comes from the age-old concept of eating locally. This pairing is another classic that is suddenly en vogue again. – Quivira Zinfandel Wine Creek Ranch, $21 When you have a sauce that falls in between those two extremes, Zinfandel is just right with the flavors of smoke and sweet. Some can be too sweet, and others too tart. But you may have to be careful when certain sauces are involved. The rich, intense, and sweetly fruited flavors of a big Zinfandel complement the same notes found in many barbecued meats. Zinfandel, a grape that’s popular in California, is one of the few wines that can handle good, old fashioned smoky, intense barbecue. This needs to be matched with an equally intense wine and the Zinfandel certainly provides that balance. But the dish can be very bold and even spicy. Grilling the salmon even brings out a bit of oakiness that might be found in the wine.īarbecue is an all-American classic. The medium weight of both match up well as do the subtle intensities of their flavors, but what seals the deal is how the salmon’s richness is complemented by the acidity of Oregon Pinot Noir. What has come as a surprise is how well these two work together. The Pacific Northwest has always been famous for its fresh Salmon so it was no surprise when Pinot Noir of Oregon was paired with Salmon. This can work with textures as well, as when a sharp, acidic white helps to cut through the richness of a cream sauce.īut let’s take a look at the tried and true food and wine combinations: One will have to take the lead, but the other should follow closely.ģ) Either contrast the flavors of the food and wine, as with famous sweet and salty pairings, or allow the flavors to compliment each other as fruity, acidic Sangiovese does with tomatoes. But if you still find yourself stumped, here are 3 great rules to live by:ġ) Match weight and texture: a light dish needs a light wine, and a rich dish a rich wine.Ģ) Match the intensity of flavor between the wine and food. These pairings are great examples of those you might come across in your travels. But there are a lot of choices out there! For that reason we’ve compiled a list of classic food and wine match ups to help guide you on your way. But if you’re already putting so much time and effort into the food, why put even more energy into choosing a wine? That’s why we’re here to help.įood and wine pairing is really simple business. Whether you’re planning a dinner party, a romantic meal for two or just ordering from a menu, you’ll eventually want to find the perfect wine to pair with that dish. Gregory Dal Piaz from serves up ten classic food and wine pairings that just work.
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