A good glass of wine can boost the wow factor of any dish or recipe, yet the idea of pairing wine with food can seem intimidating. How to choose the right one? If you keep a few basic guidelines in mind, it's less daunting than you might think – you don't have to be a sommelier to get it right. Here are five simple tips for pairing wine with food like a pro.
1. Sweet calls for sweet
Dessert is almost always accompanied by a sparkling brut or sweet wine as sweet foods go best with sparkling wines and sweet wine like Moscato, Passito, Vin Santo, and other sweet whites.
2. White for fish? Not always
Seafood is generally paired with a white wine, such as a Verdicchio, Soave, or Chardonnay. However, there are also exceptions to the “rule.” Full-bodied and flavorful fish dishes also pair well with red wines. Though in this case it's trickier – you would be best served by seeking the advice of a pro so that whichever wine you bring to the table dazzles the palates of your guests.
3. Wine and meat
Meat is generally paired with red wine, but as in the case with seafood, there are exceptions. In fact, some white wines, such as those made from Vermentino and Pigato, pair perfectly with poultry and rabbit, and Pinto Grigio can even go well with wild game. They are also excellent when paired with cheeses that are light, fresh and not overly flavorful, as well as with cured meats.
4. Fatty, saucy foods
A recipe that's heavy on fat and sauce requires a strong contrast with some acidity and tannins. For example, a Chianti paired with beef or a Tocai, a wine from Friuli, with a salmon fillet work well because they refresh palate after a particularly rich bite.
5. Spicy or acidic dishes
One of the most difficult dishes to pair is the classic pasta al pomodoro. Having an acidic, tomato-based sauce calls for a wine that creates balance. A white wine with a reasonable level of acidity, such as Pinto Grigio or Verdicchio, always goes well.
Spices, on the other hand, especially chili peppers, go well with wines that have a sugary residue, rendering reds such as Primitivo and Amarone appropriate for spicy dishes.