Food and Wine and Things

A lot of people (claim to) prefer red wine, but white wine reigns supreme when it comes to food pairing.

Red wines will work well with non-spicy red meat based and rustic (and usually red meat based) dishes. Even then, you want to be careful to avoid the high alcohol, over extracted red wines that have become very popular in the last decade.

Spicy

The example: Think spicy Asian dishes or Mexican

The solution: The most important thing to remember when trying to pair wine with spicy foods is that alcohol will actually increase the intensity of the spice. So as much as you might enjoy a big, hot Aussie Shiraz, it’s definitely not going to do well next to a spicy curry. Low alcohol and off-dry to medium sweet wines shine next to hot dishes, by effectively cutting the spice and refreshing the palate. Full bodied Rieslings will pair well with spicier meat based meals, while a slightly lighter bodied Gewurztraminer can be paired with a vegetarian curry.

Sweet and Savory Mains

The example: Sweet and sour stirfry

The solution: My all time favorite dinner when I was a kid happened to be chicken stir fry with pineapple. Dishes that combine sweet and sour flavors can be very difficult to pair wine with and, to be fair, I mostly wouldn’t even bother with wine and would just drink beer instead. However, if you have to have a glass of wine go for a full bodied, acidic white. Definitely something with some oak and maybe something on the oilier side of things (like a Viognier or Roussanne).

Bitter

The example: Salads that utilize bitter greens (like dandelion, spinach, or arugula)

The solution: ACIDITY. Seriously. Something like a Grüner Veltliner (which I swear will catch on one day) is going to add some zest to the dish and that characteristic white pepper note will complement peppery greens like arugula and kale. If you try to pair with a red wine we can’t be friends anymore.

Tangy

The example: Pickled/fermented anything.

The solution: Dry fruity whites. If you’re like me and enjoy sour candies (way too much) you can see why this will work. The fruitiness of the wine will complement tangy/sour notes in the food.

Oily Fish

The example: Trout, salmon, mackerel or any other oily fish.

The solution: Acidic, mineral driven white wines. Something like a Chablis or Spanish white Grenache. With any fatty or oily dish acidity is important; anything too fruity or flabby will make the dish seem greasy. With richer tasting fish, like salmon, you could also go for a cool climate Pinot noir, which will be low in tannin, low to medium bodied, and have high acidity.