cooking

and
drinking
Pairing
Pairing wines and food is too often stressed
about (and debated). True, in these days we no
longer abide by rules like “ONLY white with fish”
(ever had a coriander and coffee encrusted ahi with
Syrah? Amazing!) but we are often confused about
how to pair certain flavors and elements of a dish.
The following are some guidelines for pairing a few
common wines.
Remember, pairing is a funny thing, because
every dish will have more than just one
component. You might try to pair a wine with
chicken… but it’s not JUST going to be chicken, is
it? Of course not! It will have herbs or spices, a side
dish of veggies, etc. There are many things to think
about when pairing a dish, but in the end, you have
to choose which part of the dish you want to
emphasize and then match the wine to that
element.
Sauvignon Blanc
This crisp, lighter white wine is known for having a high level of acidity and a lot of citrus. It
is a great wine to pair with dishes that are lighter yet still packed full of flavor, and the
herbaceous qualities often found in the wine often bring out the herbs in a dish. Here are
some foods/flavors that go exceptionally well with Sauvignon Blanc:

Cheese/nuts: feta, goat cheese, pine nuts

Meat/poultry: chicken, turkey, pork

Seafood: fatty white fish, oysters, scallops, lobster, shrimp, sushi

Fruits and Veggies: citrus, green apple, asparagus

Herbs and Spices: chives, tarragon, cilantro

Sauces: citrus and light cream sauces

Desserts: sorbet, key lime pie, meringue, mango

The most difficult thing about pairing Sauvignon Blanc? With this wine, I find that “like” does not always go with “like”: vinaigrette acidity
kills the flavors of the wine and numbs the tart flavor in the vinaigrette.
Chardonnay
Chardonnay can be made into many styles, and this should always be kept in mind when pairing the wine with food. Are you drinking a
full-bodied, California-style Chardonnay with a lot of oak and butter presence, or one that is lighter on the oak… or maybe not even aged in
oak at all? Make sure you factor this in to your pairings.
The best thing about Chardonnay? It’s a decadent wine with sensual body, so it stands up against dishes and flavors when other white
wines might fall flat. Despite its body, it still has great acidity, making it perfect for cutting the richness of cream dishes.

Cheese/nuts: mild, semi-soft cheeses with unoaked Chardonnay;

asiago, havarti, Stilton or other blue-veined cheeses with oaky
Chardonnay; almonds and nearly any toasted nut

Meat/poultry: veal, chicken, pork

Seafood: halibut, shrimp, crab, lobster

Fruits and Veggies: potato, apple, squash, mango

Herbs and Spices: tarragon, sesame, basil

Sauces: cream sauces, pesto

Desserts: banana bread, vanilla pudding

Top tip when pairing Chardonnay: make sure your wine doesn’t overwhelm a dish with more subtle flavors. It is known to do so!
Riesling
Riesling might be one of the more misunderstood wines. In the U.S. it varies a lot in style, and many produce a very sweet Riesling that has
almost become the “norm” for Riesling style in the U.S. Truth is, Rieslings from Europe are often very minimally sweet, and this wine’s
balance of acidity and sweetness actually makes it a very food-friendly option. The thing I love best about Riesling? It balances spice
incredibly well, making it a perfect accompaniment to Thai food or other spicy dishes.

Cheese/nust: havarti, gouda, candied walnuts or pecans

Meat/poultry: smoked sausage, duck, foie gras

Seafood: sea bass, trout

Fruits and Veggies: apricots, chili peppers, pears

Herbs and Spices: rosemary, ginger, Thai or Indian spices

Sauces: BBQ, spicy, chutney

Desserts: apple pie, caramel sauce

Pinot Noir
Pinot Noir is a funny, funny grape that makes funny, funny wines. Only Pinot Noir can have fruits like cherry alongside descriptors like “forest
floor” and “mushroom”. It is truly a beautiful juxtaposition of flavors and aromas.

Although lighter in body, Pinot has some weight behind it and can stand up to some meat dishes. And don’t be afraid to–gasp!–pair it with a
heartier fish. I happen to love salmon and Pinot Noir, particularly if it is a winter dish with heartier accompaniments like mushrooms.

Cheese/nuts: goat cheese, brie, walnuts

Meat/poultry: lamb, sausage, filet mignon, chicken

Seafood: ahi tuna, salmon

Fruits and Veggies: mushrooms, dried fruits, figs, strawberries

Herbs and Spices: truffle, nutmeg, cinnamon, clove

Sauces: mushroom sauces, light-medium red sauces

Desserts: creme brulee, white chocolate

Syrah
It is hard to pinpoint Syrah. As one of the world’s more popular varietals, it is made throughout the globe and in many, many different styles.
Although hard to generalize, overall, it’s a big wine that often exudes pepper on the finish. It is great with herbs, and often has enough fruit to
balance a bit of spice.

Cheese/nuts: sharp cheddar, Roquefort/bleu-veined cheeses;

hazelnuts, walnuts

Meat/poultry: roasted game, pepperoni, spicy sausage, braised

pork shoulder

Seafood: ahi tuna, salmon

Fruits and Veggies: currants, stewed tomatoes, beets

Herbs and Spices: oregano, sage

Sauces: BBQ, heavy red sauces

Desserts: black forest cake, rhubarb pie, coffee-based desserts

Avoid lighter dishes when drinking Syrah. No white fish, no oysters, no shrimp. No excuses.
Merlot
Merlot has fallen out of fashion over the last few years… but its sales numbers prove that although it might not be “trendy”, it is still being
drunk. We often forget about this grape and the soft berry flavors and beautiful eucalyptus nose its wines often have. I love that you can find
characteristics like mint and juniper in a Merlot and think its fun to play up these flavors and aromas by pairing it with a dish that contains the
same elements.

Cheese/nuts: Parmesan, Pecorino-Romano, chestnuts, walnuts

Meat/poultry: grilled meats, steak

Seafood: grilled meatier fish, ahi tuna

Fruits and Veggies: caramelized onions, tomatoes, plums

Herbs and Spices: mint, rosemary, juniper

Sauces: bolognese, bearnaise

Desserts: dark chocolate, berries, fondue

Top tip: if drinking Merlot with chocolate, make SURE that the wine is sweeter than the chocolate. If not, the wine will taste sour. (Chocolate
is tough to pair with!)
Cabernet Sauvignon
Cabernet is king in the U.S. and in many other parts of the world. We crave its bold tannins and fruit and it certainly pairs well with many of
the dishes we as Americans love: including beef! But Cabernet Sauvignon has a softer side, and goes well with some cheeses and even
lavender.

Cheese/nuts: cheddar, gorgonzola, walnuts

Meat/poultry: venison, rib eye, beef stew

Seafood: grilled ahi tuna

Fruits and Veggies: black cherries, tomatoes, broccoli

Herbs and Spices: rosemary, juniper, lavender

Sauces: brown sauce, tomato sauce

Desserts: bittersweet chocolate

Top tip when pairing Chardonnay: make sure your wine doesn’t overwhelm a dish with more subtle flavors. It is known to do so!