Wine has been dated as far back as 6000 B.C. where grape cultivation was the key to its production. Wine was believed to be a drink of the royal and privileged classes. Now, in modern times, wine is a sophisticated drink of the ages, and has grown into a boomingly complex industry throughout the world.
Wine is the official drink of dinner parties, galas, and weddings, among many other events and celebrations. Unfortunately, not everyone is a wine connoisseur or Sommelier, and does not comprehend the importance of the pairing that wine has over the foods being served.
The Selection Process
Wine can be an intimidating beverage for the uneducated. What kind of wine goes best with the meal? What are the differences? Why are there so many types? Does it even matter what wine is chosen?
Picking out a wine is like picking out a car. Car lots boast numerous makes and models of cars, in every color and classification going, much the same as a wine store. And like a car, wine has to be test driven to determine if the “taste” is right.
Every wine gives off a different and unique aroma all of its own. Some wines have a lighter and dryer palette, while others have a bolder and more complex palette. It is the palette of the wine that has to be taken into consideration when pairing it with food.
One important thing to know about wine is that all wines contain tannins. Tannins are organic compounds that are acquired by the wines from grape seeds, skins, and stems, as well as from being aged in oak barrels. It is the tannins in the wines that give the wine its flavor, intensity, and form the structure of the wine.
The best way to determine what wine to serve with a meal is to determine what kind of food each wine pairs best with.
Cabernet Sauvignons
Cabernet Sauvignons are known to be very bold red wines. These wines are best served with dishes that are either charred or grilled. This type of wine pairs very nicely with heavy cream sauces or hearty meats such as lamb or beef. Cabernet Sauvignons also pair nicely with dishes containing the flavorings of brown sugar, vanilla, nutmeg, or dill weed. This particular type of wine can also be served well with dishes containing radicchio, endive, or dark chocolate.
Cabernet Sauvignons should never be paired with spicy foods, blue or full flavored cheeses, or milk chocolate.
Zinfandels
Zinfandels are a very deep red, almost black, in color. They are known as full-bodied and complex red wines that pair very well with spicy foods, burgers, and red or white meats. This particular type of wine boasts flavorings of raspberries, blackberries, cherries, plums, raisins, and spices.
Zinfandels should not be paired with sweet or creamy dishes.
Pinot Noirs
Pinot Noirs are known to be one of the lightest of the red wines that give of a delicate aroma of plums, blackberries, and vanilla. This particular type of wine pairs best with red pasta sauces, game, goose, and light beef dishes. However, Pinot Noir is best served with cheese.
Shiraz
Shiraz wines are smooth full-bodied red wines. They supply a variety of flavorings including black cherries, blackberries, plums, bell peppers, black peppers, and cloves. This particular type of wine is best paired with wild game, stews, rich flavored meats, or grilled vegetables.
Merlots
Merlots are known to be very rich red wines boasting multiple fruit flavorings such as plums, cherries, blueberries, and blackberries. This particular type of wine pairs very easily with any dish, but is exceptionally delicious with duck, quail, or game meats.
White Zinfandels
White Zinfandels, though named, are not white in color. These Zinfandels are a pink color, also termed as a rosé wine. This type of Zinfandel boasts flavorings of citrusy fruits, vanilla, strawberries, and raspberries. White Zinfandels are known to be rather sweet wines that pair best with desserts, appetizers, and light summer dishes. It particularly pairs nicely with light creamy sauces on pasta, as well as fish dishes.
Sauvignon Blancs
Sauvignon Blanc wines are very crisp and acidic in palette, and contain a soft smoky flavoring among other flavorings of apples, olives, herbs. These wines pair exceptionally well with spicy foods, salads, thick sauces, and stews.
Pinot Grigios
Pinot Grigio wines can consist of many fruit flavorings anywhere from melon to pears, citrus, or tropical fruit. Most Pinot Grigios have a honey and smoky flavoring as well. These very smooth, acidic wines pair nicely with seafood, pasta, and cheese dishes.
Pinot Grigios do not pair well with acidic dishes such as tomato or citrus based dishes.
Chardonnays
Chardonnays are very popular, crisp, and dry white wines. They pair exceptionally well with rich cream sauces, strongly flavored meats like veal or game, and seafood such as lobster or scallops. This particular type of wine is known as an all-purpose wine because it can be paired with almost any food. Chardonnays consist of multiple fresh fruit flavorings including apples, pears, citrus and melons, and tropical fruits.
The Final Decision
When throwing a dinner party, an event or celebration, keep these wine tips in mind. Remember to select the best wine to pair with the food being served. And always test drive the wine before you select it for an event. The perfect wine can really compliment the food, and make the host look very educated when it comes to the selection of wine.
Laurie Wylie - Laurie writes for Suite101 while developing her career in the hospitality industry. Laurie has a diploma in Computer Programming and ...
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