The Pleasure of Wine and Food Pairings

Pairing wine with food is an art and occasionally a science, but above all, it’s fun and a pleasure.
When the right wine meets the right dish, something magical happens—flavors harmonize, textures balance, and the entire dining experience becomes greater than the sum of its parts.
Whether you are a seasoned wine enthusiast or a curious wine lover, exploring wine and food pairings can elevate your meals from ordinary to extraordinary.

The Basics of Pairing Wine and Food
Understanding a few basic principles can go a long way in enhancing your wine pairing adventures.

Sweet and spicy Asian cuisine with dry sparkling wine: The effervescence and brisk acidity of a sparkling wine like Crémant d’Alsace balances the spicy sweetness in dishes with sweet-hot and sour tofu or meat.
Creamy desserts and dry Champagne: Champagne provides a refreshing contrast to the richness of creamy desserts like Panna Cotta or Chocolate Mousse.
Salty Snacks and off-dry Rosé: The mild sweetness of a rosé can beautifully offset the saltiness of snacks like roasted nuts or chips.

Match Intensity
A delicate dish pairs best with a subtle medium or light-bodied wine, while a robust, hearty meal demands a full-body wine.

Beef Stew e.g. Beef Bourguignon and Malbec: The robust flavors of a hearty beef stew match well with the confident nature of Bordeaux Malbec.
However, look for a well-balanced Malbec. Some Malbecs can be very tannic, which might overwhelm the flavors of the stew.
If you’re set to enjoy a big, tannic red wine, grilled or roasted meats are a great pairing.
Tannic red wines thrive with dishes that offer bold flavors.

Lemon Chicken and Welschriesling: The zesty citrus notes of lemon chicken are perfectly complemented by the high acidity and bright flavors of Grašac (Welschriesling), especially if you can find one that is botrytised.

Dark Chocolate and Port: The intensity of dark chocolate pairs wonderfully with the rich, sweet complexity of a vintage Port.

Hot Lentil Curry and Gewürztraminer: The bold spices in a lentil curry can be matched by the aromatic and spicy profile of Gewürztraminer or late harvest Sauvignon Blanc.

Consider the Components

Beyond the main ingredient, think about the key components of the dish: acidity, sweetness, fat, salt, and spice. Each element can influence how a wine tastes alongside it.

Acidity:
High-acid wines like Furmint or Riesling pair beautifully with dishes that have bright, citrussy notes.

Fat:
Rich, fatty dishes, such as creamy risotto or buttery lobster, benefit from wines with high acidity or refreshing minerality. For example, a crisp Chablis can cut through the buttery richness of lobster, while a tannic Cabernet Sauvignon balances the fattiness of a steak.
Acidity helps cleanse the palate and prevent the dish from feeling overly heavy. Similarly, tannins provide a counterpoint to the richness of the fat, creating a satisfying textural contrast.

Salt:
Salty foods, such as cured meats or hard cheeses, pair well with wines that have a hint of sweetness or high acidity. Think of pairing prosciutto with a lightly sweet Lambrusco or Manchego with a zesty Sauvignon Blanc or Verdejo.

Spice:
Spicy dishes like Indian curries or Mexican cuisine demand wines with a balance of acidity and fruitiness. Acidity cuts through the heat and refreshes the palate, while fruitiness provides a counterpoint to the spice and complements the dish’s aromatics.

White wines like Gewürztraminer, Riesling, Albariño, and Chenin Blanc often excel.

For those preferring red, Beaujolais Fleurie, Gamay, and lighter-bodied Pinot Noirs can work well with milder spice levels.

Consider residual sugar, a touch of sweetness in the wine can help balance the heat while enhancing the complex spice flavors.

Acidity is a fundamental structural component of fine wine, alongside tannins, alcohol, sugar level, and body.

The winemaker’s skill lies in achieving the optimal balance between these elements.

Similarly, a competent wine service should possess the expertise to recognize and articulate the specific interplay of these components in a given wine with food pairing.

The Joy of Experimentation
While there are guidelines for classic pairings to rely on, half the fun of wine and food coupling is in the experimentation.

Everyone’s palate is unique, and what works for one person may not work for the other.

Try pairing unexpected wines with your favorite dishes, and do not be afraid to break the rules.

Wine and food pairing is more than just a culinary exercise—it is an exploration of flavor, texture, and sensation. It is about finding balance and creating moments of joy around the table.
Whether you are hosting a wine tasting event, enjoying a quiet dinner at home, or celebrating a special occasion, the right pairing can transform a meal into an unforgettable experience.

So, pour yourself a glass, plate up something delicious, and embark on your own journey through the endless possibilities of wine and food pairings.

Need Help with Pairings?
If you decide to visit us in our shop, we will be delighted to help you fine-tune your wine pairings in person.

Alternatively, feel free to send us your menu by email, and we will gladly take the time to assist you in finding the perfect matching wines.

For an even more exciting experience, you can start with a wine you already love, and we will help you design a dinner menu around it. Whether it is a bold red, a crisp white, or a sparkling favorite, we can craft a pairing adventure that is focused on your chosen bottle.

Cheers to the pleasure of discovery!