Monday, August 14, 2017


What sort of food?   The very first and most important step is to decide whether your food is going to be delicate and mild tasting or hearty and flavorful. Is it going to be fatty or lean? Will it be rich, buttery and creamy or will it be thin, sharp and acidic? The wine and the food must balance each other so that a hearty dish will match a hearty wine while a mild flavored food will require a delicate wine. What is important is that neither the wine nor the food should overwhelm the other.

So a delicate Dover Sole for example would go well with a Sauvignon Blanc or Pinot Grigio but not with a Chardonnay; while a hearty steak-and-kidney pie would complement a Malbec but probably overwhelm a Beaujolais. However, the Beaujolais would go well with a light lunch such as cold ham, charcuterie and salad while the Chardonnay would be the perfect match for a rich chicken in cream sauce.

Traditional Red /meat: White /fish rule:   Some fish, such as cod, haddock and mackerel as well as all shellfish, are high in iodine, which is why red wines don’t do well with them. The iodine content reacts with the tannins in red wine and makes both the fish and the wine taste metallic and nasty. However, red wines like Pinot Noir, Beaujolais or even certain Chiantis that are not high in tannins go very well with fish such as salmon or sea bass. Meats like chicken or pork go very well with full bodied white wines like Chardonnay, Riesling or even Gewürztraminer and rich patés like foie-gras in Perigord are traditionally enjoyed with a late harvest white wine like Monbazillac.

Tannins and Acids:  Tannins not only enhance the complexity of the wine itself but are also very useful for cleansing the palette of fatty foods. Lamb chops for example or a grilled beef steak will both be improved with a Cabernet Sauvignon from Bordeaux or Napa whose astringent tannins will strip away the fatty coating inside your mouth.

Acids perform the same function as tannins in cutting through fat and so a fried chicken or smoked salmon, which would be overwhelmed by the tannins of a Cabernet would respond well to the cleansing acids of a crisp Sauvignon Blanc. Acids in wine should also match the acid in food. Pasta with a tomato sauce or indeed any food over which you squeeze lime or lemon juice should be paired with a light acidic wine such as Sauvignon Blanc, Pinot Grigio or even Alvarinho. Cream sauces on the other hand will react badly to acid and so should be paired with richer more full bodied whites such as Chardonnay and Viognier.

National pairings and wine:  When in doubt, just match the wine with the nationality of the food. The two have evolved together over generations and – within the obvious rules listed above – will always complement each other. For example a pasta dish will almost always do well with Chianti and a Boeuf Bourguignon will always improve with Pinot Noir from Burgundy.

In my book, the section “Forty wines to try before you die” lists twenty-four different varietals in order of lightness with the more full bodied and heavier wines listed last. However, bear in mind that varietals often vary depending on their origin. For example, a Chardonnay from Chablis which is fairly flinty and austere would go well with snails or a fish simply grilled with butter and garlic but not with a chicken in cream sauce.  Chicken and cream sauce requires a more full bodied Chardonnay from California or Australia.

The following websites have excellent food and wine pairing tables and suggestions:

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