Impress Your Guests With These 7 Wine Pairings

Tips on What To Sip With Meals

Picking the right grape to accompany your food can make all the difference in your guests’ dining experience. Follow these basic rules and you’ll be well on your way to becoming a pairing expert.

If the difference between red and white pretty much sums up your wine expertise, read on for the most amazing tips for choosing wine that will compliment your cuisine!

1. If you’re cooking a light pasta or fish dish…
Serve white wine with a subtle finish.
Try: An Italian Pinot Grigio or French Chablis

2. If you’re serving highly acidic dishes…
Choose a wine with high acidity so the flavors don’t compete.
Try: A Sauvignon Blanc or a Portuguese Vinho Verde

3. If you’re serving spicy fare…
Asian, Thai or Indian are well-paired with a sweet wine.
Try: A sweeter Riesling, Gewurtztraminer, or Vouvray

4. If you’re serving a red meat dish…
Drink heavier reds. You’re looking for wines that hold up with rich tannins, or the “puckery” feeling you get with each sip of a good red.
Try: Cabernet Sauvignon or Bordeaux

5. If you’re serving fatty fish…
Serve heavier wine. A silky, oaky white works beautifully here, but so do well-chosen earthy reds!
Try: Chardonnay, Pinot Noir or Nebbiolo

6. If you’re serving cheese…
Break out dry sparkling wines to accompany heavier or saltier fare like cheese or oysters.
Try: Champagne, Spanish Cava or Italian Prosecco

7. If you’re serving margherita pizza…
Reach for a light bodied red wine, since you the freshness and acidity pairs perfectly.
Try: Chianti or Italian Pinot Noir

 
 
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