How do I Pair Gourmet Recipes with Wine?

Hey wine lovers, Planning a special evening where your wine choices might get some attention? Then making sure you pick the perfect wine to go with dinner is key. Whether you’re cooking for family and friends, from a fancy five-course meal to a casual BBQ, knowing how to pair food with wine is a game-changer.

No matter your budget, I’m here to give you tips on choosing wines that will make your meal truly shine. Who doesn’t love the satisfaction of pairing a wine you love with your food? You could even pick up a bottle, like our Dark Angel, Artist-series Cabernet Franc, Midnight Archer, or Grand Melange.

So, let’s ditch the blinders and start tasting with your eyes wide open! Enjoy!

Introduction to Wine and Food Pairing

What is Wine and Food Pairing?

Wine and food pairing is all about choosing the right wine to match the right food, bringing out the best in both. Whether you’re a wine expert or just someone who loves a good glass, the goal is to create a perfect balance where food and wine come together in harmony. The right pairing doesn’t just make each element taste better—it creates a unique experience that only happens when food and wine work together. The acidity in the food helps tone down the wine, while the wine softens the food, with neither overpowering the other. If you’re looking for a solid understanding of wine pairing basics, check out the Wine & Spirit Education Trust’s guide on acidity, tannins, and sweetness in pairing.

Importance of Wine and Food Pairing

Understanding wine and food pairing is important for a few key reasons:

Better Dining Experience
The right wine can enhance the flavors of your meal, taking your dining experience to the next level. A great wine brings out hidden flavors in a dish and can even amplify certain tastes. For example, a wine can deepen the savory richness of a steak or bring out a subtle sweetness in a dessert.

Flavor Boosting
When wine and food are well-matched, they make each other taste better. A high-acid wine, like Sauvignon Blanc, can brighten up creamy dishes, making each bite more enjoyable.

Smooth, Harmonious Experience
The right wine can flow with the meal, creating a seamless experience. On the other hand, a bad wine choice can break the rhythm and make the meal feel disconnected.

Balancing Flavors
A good wine pairing balances the dish by smoothing out any rough spots and helping to blend the flavors together. The different components of wine—acidity, sweetness, tannins, and body—each play a part in balancing the food. Let’s look at each one:

• Acidity: Wines with high acidity, like Sauvignon Blanc, cut through rich, fatty foods, refreshing your palate. This works great with dishes like fried chicken or creamy risotto.
• Sweetness: Sweet wines can balance intense, spicy, or fatty foods. For instance, a Pinot Gris pairs nicely with spicy Thai food.
• Tannins: Tannic wines, like Cabernet Sauvignon or Carménère, go well with protein-rich foods like steak. The tannins help break down proteins and fats, enhancing both the flavor of the food and softening the wine.
• Body: The weight of the wine should match the weight of the food. Light-bodied wines, like Albariño, pair best with lighter dishes, such as salads and seafood. Fuller-bodied wines, like Syrah, work better with heavier dishes, like beef stew.

Social Enjoyment
Pairing wine well can help you impress your guests, making your social events even more memorable. It adds a touch of sophistication and turns the meal into a fun learning experience.

• Impressing Guests: Serving the right wine can take an average meal and turn it into something special, impressing your guests with a thoughtful wine selection.
• Conversation Starter: Wine pairing can spark interesting conversations. Explaining why a certain wine goes perfectly with the dish adds an educational element to your meal.
• Creating Memories: When food and wine are paired just right, it creates lasting memories. Personally, I always remember the 2017 Cabernet Franc whenever I enjoy my favorite takeout. It’s a reminder of a great pairing!

By understanding the basics of wine and food pairing, you can elevate every meal and create an experience that’s both enjoyable and memorable.

Practical Applications of Wine and Food Pairing

Knowing which wines to serve can take your event to the next level, whether it’s the biggest day of your life, like a wedding, or a company gathering. The right food and wine pairing adds to the experience and leaves your guests talking about it for years. Drinking the right wine with the right food can make a lasting impression.

Event Planning:

• Creating a Memorable Experience: Choosing the perfect wine pairing can turn a nice event into an unforgettable one. Weddings, for example, are big days where couples invest a lot to make sure their guests feel special and the day is memorable. Pairing wines with each course can add sophistication and make the occasion even more special.
• Showcasing Expertise: Offering the right wines shows that the host pays attention to detail and knows their stuff, making guests feel valued and adding a touch of class to corporate events.
• Enhancing the Menu: Selecting wines that complement the menu can enhance the flavors of the food, creating a better experience for everyone. For instance, a crisp, medium-bodied Sauvignon Blanc pairs nicely with seafood, while a bold, acidic Malbec complements a hearty meat dish.
• Improving Social Interactions: Wine pairings can spark great conversations at events. Explaining why you chose a certain wine can make the event more interactive and fun.

Cooking at Home:

For those cooking at home, knowing how to pair wine with your meal can turn an ordinary dinner into something special.

• Elevate Weeknight Meals: A good wine can make even a weeknight dinner feel fancy. Pair a zesty Sauvignon Blanc with a fresh summer salad, or enjoy a juicy Merlot with your homemade burgers.
• Encourage Culinary Exploration: Understanding how wines pair with dishes—like knowing a buttery Chardonnay works well with creamy pasta—can inspire home cooks to experiment and try new things.
• Improve Meal Planning: Wine pairing helps with meal planning by guiding you to choose the right flavors that work together, leading to a more satisfying meal.
• Add a Touch of Elegance: The right wine can elevate any meal, making even a casual dinner feel elegant and special.
• Author’s Pairing Tip: “One of my favorite pairings is a robust Cabernet Sauvignon with a grilled ribeye. The tannins in the wine balance the richness of the meat perfectly.”

Restaurant Dining:
When dining out, picking the right wine can really enhance your restaurant experience.

• Make Informed Choices: Knowing how wine and food work together will help you pick wines that elevate your meal, making it even better. Pairings often bring out the best in both the food and the wine.
• Enhance Flavors: The right pairing can enhance the flavors of your dish. For example, a rich Dark Angel wine might go better with a hearty lamb dish than a delicate Pinot Noir.
• Engage with Sommeliers: Wine pairing can help answer the age-old question: what wine should I drink with this meal? It adds a fun, even spiritual element to the dining experience.
• Explore New Wines: Dining out is a great opportunity to try wines you might not normally choose. Knowing the basics of pairing wines with food will help you feel confident exploring new options.
• Elevate Celebrations: Whether it’s a birthday, anniversary, or promotion, wine can set the mood and make any celebration feel more special, helping everyone enjoy the moment even more.

Basic Principles of Wine and Food Pairing

Understanding Flavor Profiles

Wines and foods each have their own unique flavor notes. Recognizing these notes is the first step toward making great pairings. Wines can taste fruity, earthy, spicy, or floral, while foods can be savory, sweet, spicy, or sour. The key is to pair complementary or contrasting flavors to create balance. For more detailed guidance on wine flavors and pairings, check out GuildSomm’s guide on varietals and pairing insights.

• Fruity Wines: Sweeter wines like Riesling, Pinot Grigio, and Zinfandel have fruity notes that go really well with spicy foods or desserts.
• Earthy Wines: Earthy wines like Pinot Noir and Cabernet Franc are great with mushrooms and truffles because of their rustic, earthy flavors.
• Spicy Wines: Wines like Syrah and Gewürztraminer have savory and spicy characteristics that enhance the flavors of spicy foods.
• Floral Wines: Viognier and Muscat are perfect for appetizers or dessert because of their delicate floral notes and aromas.

Balancing Acidity and Sweetness

Wines with high acidity or residual sugar can help balance out the richness or weight of a dish, creating a nice contrast. Sweet wines can tone down the spiciness of food (like pairing Sauternes with foie gras), while acidic wines can cut through the richness of fatty dishes (like pairing Sauvignon Blanc with a creamy goat cheese salad).

• High-Acidity Wines: Wines like Sauvignon Blanc and Albariño have a crisp acidity that helps balance rich dishes like fried chicken or creamy pasta.
• Sweet Wines: Sauternes and Riesling are sweet wines that work well with spicy dishes like Thai curry or salty blue cheese.

Considering Texture and Weight

The body of the wine should match the weight of the food. Light-bodied wines go well with lighter dishes, while fuller-bodied wines pair better with heavier foods. For example, a juicy steak pairs wonderfully with a full-bodied Cabernet Sauvignon.

• Light-Bodied Wines: Wines like Pinot Gris (French Pinot Grigio) and Beaujolais are great with light dishes like salads or seafood.
• Medium-Bodied Wines: Merlot and Chardonnay work well with slightly richer dishes like roast chicken or pork tenderloin.
• Full-Bodied Wines: Cabernet Sauvignon and Syrah are perfect for heavier dishes like grilled steak or lamb.

Wine Pairing by Food Type

Wine Pairing with Meat

Red Meat (e.g., Steak, Lamb)

Red meats, like steak and lamb, have bold flavors that pair best with rich, robust red wines that can stand up to their intensity. According to the American Wine Society, tannins in wine interact with the fats and proteins in meat, making them an ideal match for hearty dishes like steak.

• Best Wine with Steak: Steak’s strong flavor needs a wine that can match its intensity. Our Reserve Syrah is a perfect choice—this Syrah from the Meek Vineyard in Yakima Valley, WA, offers the tannic structure needed to complement the richness of steak. It balances the fattiness of the meat while still keeping a fresh acidity. The meaty qualities of the Syrah really bring out the flavor of a great steak.
  • Tasting Notes: Each sip reveals rich blackberry, black fruit, and blueberry aromas, followed by smoky, fire-seared meat notes. On the palate, you’ll find a bold mix of youthful tannins, blackberry, roasted coffee, cocoa powder, and a smoky finish.
  • Why It Works: The tannins and acidity in Syrah cut through the fat in steak, while its bold flavors enhance the meat’s rich, savory taste.

• Lamb: Lamb’s gamey flavors call for a wine with equal boldness. Our Dark Angel—a Carmenère-Petit Verdot blend—has won numerous awards, including multiple double golds. Its deep, fruity and spicy profile balances perfectly with the richness of lamb.
  • Tasting Notes: The wine opens with smoky chiles, grilled peppers, and fresh herbs, followed by blackberry, oiled leather, and a touch of black pepper.
  • Why It Works: The fruit and spice in Dark Angel work together to balance lamb’s gaminess, while the tannins complement its rich texture.

White Meat (e.g., Chicken, Turkey)

Chicken: White meats like chicken are versatile and can pair with both red and white wines, depending on the preparation.

• Chardonnay: Buttery, with apple and pear flavors, this wine is perfect for chicken dishes, especially those with cream sauces. The acidity of Chardonnay cuts through the richness of the cream, making each bite of chicken more enjoyable.
  • Tasting Notes: Apple, pear, oak
  • Why It Works: Chardonnay’s smooth texture and low acidity pair well with the mild flavor of chicken, enhancing its taste without overpowering it.
• Sauvignon Blanc: For grilled chicken or chicken salad, Sauvignon Blanc’s light, fresh profile adds balance and minerality.
  • Tasting Notes: Citrus, green apple, herbs
  • Why It Works: The wine’s citrusy freshness complements the lightness of grilled chicken, while its minerality enhances the herbs in the dish.

Turkey: When it comes to turkey, especially during special occasions like Thanksgiving, Pinot Noir and Gewürztraminer are great choices.

• Pinot Noir: A light red wine that complements turkey’s rich flavor, Pinot Noir enhances the dish without overwhelming it. Our Pinot Noir Reserve has flavors of red berries, earth, and spice, making it an excellent match for turkey.
  • Tasting Notes: Red berries, earth, spice
  • Why It Works: Pinot Noir’s light body and acidity balance the turkey’s richness while echoing the savory flavors of stuffing and sides.

• Gewürztraminer: This aromatic white wine, with notes of lychee and jasmine, pairs well with turkey, especially when served with sweeter sides like sweet potatoes or cranberry sauce.
  • Tasting Notes: Lychee, rose petals, spice
  • Why It Works: Gewürztraminer’s slight fruit-forward sweetness and acidity stand up to turkey’s salty and sweet flavors.

Fish

Fish is best paired with white wines that enhance its delicate flavors without overpowering them. For meaty fish like tuna or lighter white fish, look for wines that bring freshness and balance.

• Best Wine with Grilled or Roasted Fish: Cellar Beast Cabernet Franc Rosé is an excellent choice, with its balance of nectarine, white peaches, and crisp finish, making it a perfect match for grilled or roasted fish.
  • Tasting Notes: White peaches, nectarines, creamy mid-palate, crisp finish
  • Why It Works: The wine’s acidity and fruitiness add depth and structure to the light flavors of fish.

Salmon: For salmon, try a lighter red like Grenache or a fuller white like Chardonnay.

• Grenache: With red berry and earthy flavors, Grenache complements the richness of salmon.
  • Tasting Notes: Red berries, herbaceous earthiness
  • Why It Works: The light tannins and acidity in Grenache enhance the fatty texture of salmon without overpowering it.
• Chardonnay: Our richer Chardonnay, with pear and apple flavors, matches well with salmon’s fattiness, balancing the flavors beautifully.
  • Tasting Notes: Apple, pear, creamy, nutty finish
  • Why It Works: Chardonnay’s full-bodied texture and balanced acidity play off the richness of salmon.

Shellfish

For shrimp, lobster, and oysters, go for bright, high-acid white wines that highlight their natural sweetness and brininess.

Shrimp and Lobster: Sauvignon Blanc or Rosé Blend are perfect choices for shellfish.

• Sauvignon Blanc: This wine’s citrusy, mineral-driven acidity pairs well with the sweetness of shrimp or lobster.
  • Tasting Notes: Gooseberry, green apple, minerality
  • Why It Works: The acidity cuts through the richness of shellfish, while the citrus notes complement their sweetness.
• Rosé Blend: A refreshing, balanced wine, this Rosé works well with any type of shellfish, enhancing their flavors.
  • Tasting Notes: Mixed berries, floral hints, balanced acidity
  • Why It Works: The acidity and fruitiness of Rosé balance the sweetness of shellfish.

Oysters: For oysters, especially raw ones, try a dry Blanc de Noir or a mineral-driven Chardonnay.

• Blanc de Noir: A dry sparkling wine made from Pinot Noir, this wine’s effervescence and acidity complement oysters’ briny flavors without overpowering them.
  • Tasting Notes: Fresh raspberries, strawberries, creamy vanilla
  • Why It Works: The bubbles and acidity cut through the oysters’ brininess, refreshing your palate.
• Chardonnay: A mineral-driven, stainless steel-aged Chardonnay works beautifully with oysters’ fresh, salty taste.
  • Tasting Notes: Green apple, lemon, flint
  • Why It Works: The clean, citrusy acidity of the Chardonnay highlights the oysters’ brininess.

Salads

For salads, look for fresh, vibrant wines that match the light, zesty flavors without overwhelming them.

Green Salads: Crisp, acidic wines like Sauvignon Blanc or Cabernet Franc Rosé pair well with green salads, especially those with vinaigrette dressing.

• Sauvignon Blanc: This wine’s high acidity and citrus notes enhance the freshness of green salads.
  • Tasting Notes: Citrus, green apple, herbaceous
  • Why It Works: The acidity brings out the crunch and brightness of the salad, making each bite more refreshing.
• Cabernet Franc Rosé: With fresh fruit flavors and a crisp finish, this Rosé complements the light, summery feel of a green salad.
  • Tasting Notes: Strawberry, raspberry, floral hints
  • Why It Works: The rosé’s acidity and lightness enhance the salad without competing with its flavors.

Fruit Salads: Riesling or dry Rosé are great options for fruit salads.

• Riesling: Slightly sweet with peach and apricot aromas, Riesling pairs well with the natural sugars in fruit salads.
  • Tasting Notes: Peach, apricot, honey
  • Why It Works: The wine’s sweetness enhances the fruit, adding a refreshing contrast to the salad.
• Dry Rosé: With its berry flavors and crisp acidity, dry Rosé complements fruit salads perfectly.
  • Tasting Notes: Red berries, citrus, floral hints
  • Why It Works: The rosé’s sprightliness and touch of fruitiness balance the sweetness of the fruit.

Grilled Vegetables

Grilled vegetables, with their smoky and earthy flavors, pair well with both white and red wines. Look for a wine that matches these strong flavors.

Best Wine with Grilled Vegetables: A medium-bodied red like Merlot or a full-bodied white like Chardonnay Reserve work beautifully with grilled veggies.

• Merlot: Soft tannins and dark fruit flavors complement the smoky notes of grilled vegetables.
  • Tasting Notes: Black cherry, plum, chocolate
  • Why It Works: The fruit-forward Merlot and velvety texture pair perfectly with the smoky flavors of grilled veggies.
• Chardonnay Reserve: A rich Chardonnay with subtle oakiness complements the charred flavors of grilled vegetables.
  • Tasting Notes: Stone fruit, truffle, French oak
  • Why It Works: The Chardonnay’s full mouthfeel and oak nuances soften the smoky aromas of the grilled vegetables just enough.

Also Read: How do I Choose the Right Wine for Seafood?

Wine Pairing with Cheese

Soft Cheese

For soft and creamy cheeses like Brie and Camembert, you want a wine that can cut through their rich texture. The creaminess can sometimes overwhelm the flavors, so it’s important to find a wine that complements and brightens things up without overpowering the cheese.

Best Wine with Soft Cheese: Sparkling wines like Champagne or light, fruity reds like Gamay are great choices.

• Champagne: The bubbles and acidity in Champagne balance the richness of soft cheese, leaving a fresh, clean taste in your mouth.
  • Tasting Notes: Citrus, green apple, brioche
  • Why It Works: The effervescence and acidity of Champagne help cut through the fat in Brie and Camembert, making each bite feel lighter and more vibrant.
• Gamay: This light, fruity red wine has soft tannins and fresh berry flavors that won’t overwhelm the delicate flavors of soft cheeses.
  • Tasting Notes: Strawberry, raspberry, floral notes
  • Why It Works: Gamay’s light body and fruity taste balance the tanginess of soft cheeses, making for a delicious pairing.

Hard Cheese

Hard cheeses like Cheddar and Parmesan are more intense and savory, so they need a wine that can stand up to their bold flavors. A wine with some weight and structure will help balance the richness of these cheeses.

Best Wine with Hard Cheese: You can never go wrong with a full-bodied red like Midnight Archer or a rich white like Viognier.

• Midnight Archer: This red wine blend of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot has dark fruit flavors and tannins that match well with hard cheeses like Cheddar and Parmesan.
  • Tasting Notes: Blackberry, blueberry, rye, green pepper, roasted coffee, cocoa, and a touch of smoke
  • Why It Works: The bold flavors and tannins of Midnight Archer balance out the savory, umami-rich taste of hard cheeses, creating a deeper, more complex flavor experience.
• Viognier: This full-bodied white wine is aromatic and fruity, making it a great match for the bold flavors of hard cheeses.
  • Tasting Notes: Apricot, peach, floral notes
  • Why It Works: Viognier’s rich body and fruity profile pair perfectly with the salty, savory flavors of hard cheeses, creating a smooth and satisfying balance.