Food and Wine Pairing Part 2

Food and wines that are usually serve together

Fruity, low tannin, lower alcohol-content wines: Spicy, salty, smoky flavors, highly seasoned Foods.

Fruity white or low tannin red wine: Chinese food, sweet and salty or sweet and spicy flavored food.

Chardonnay, Cabernet sauvignon, Merlot, Zinfandel or Syrah wine: Rich and fatty foods.

Spice wine or a Beaujolais: Mexican and Chilean food.

Sauvignon Blanc – white or light fish and mild cheese.

Chardonnay – grilled chicken, salmon, shellfish, grilled fish and anything with a cream sauce.

Pinot Noir – light meats, chicken, salmon and anything grilled.

Merlot – pasta, red meat, duck, smoked or grilled foods.

Zinfandel – tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces.

Cabernet Sauvignon – red meats, especially a juicy barbequed steak, grilled and smoked foods.

Syrah – red meats, spicy pizzas, herbed sauces on red meat and turkey.

Dry Rosé - salads, pasta salads, bbq chicken or fish and light spicy foods.

Don’t Stress about It

Don’t get too stress about food and wine pairing. When it comes down to it, the best pairing you can do for an event is good food, good wine and good guests.