Wine Pairing 101: A Beginner’s Guide for the Wine-Inexperienced

Pairing wine with your meal can be a confusing task, but let me tell you, it’s a privileged art that can take your dining experience to the next level and make you feel fancy af. Imagine biting into a juicy steak while sipping on the perfect glass of full-bodied Cabernet Sauvignon, or savoring a creamy cheesecake with a glass of sweet Moscato. It’s like a love story between your taste buds and the flavors in your glass that you didn’t know you needed… that is if you know exactly what should be paired together.

First things first, let’s talk about weight and texture. Think of wine as a gym goer, the light-bodied ones like Riesling and Sauvignon Blanc are like the skinny fit cardio enthusiasts, they pair well with lighter dishes like salads and fish. On the other hand, full-bodied wines like Cabernet Sauvignon and Syrah are more like the big gym bros who only lift heavy weights, they pair well with heavier dishes like steak and lamb.

Next to take into consideration is the acidity and sweetness; it’s like the Ying and Yang of wine and food pairing. High acidity wines like Chardonnay and Pinot Grigio are like sour candies, they pair well with acidic dishes like tomato-based sauces. Sweet wines like Riesling and Moscato are like the sugar rush, they pair well with sweet dishes like fruits and desserts.

Flavor intensity is like the spice of life, bold and spicy wines like Shiraz and Zinfandel are like hot sauce. They pair well with bold and spicy dishes like hot chilli and curry. On the other hand, mild and delicate wines like Pinot Noir and Sauvignon Blanc are like salt, they pair well with mild and delicate dishes like fish and chicken.

Now, when it comes to the region of the wine, it’s kind of like travelling without ever leaving your home. If you’re serving a dish with a lot of herbs and spices, you might want to pair it with a wine from the Mediterranean region, which is known for its great use of herbs and spices. If you’re serving a dish with a lot of cheese, you might want to pair it with a wine from the French region of Burgundy, known for its delicious cheese.

Lastly, pairing wine with food is of course a personal preference, just like dating. What works for one person may not work for another, so don’t be afraid to experiment and find the perfect pairing for your taste buds.

Pairing wine with your meal is an art that takes practice, experimentation, and a bit of wit. Follow the basic principles, have fun, and enjoy the love story between your taste buds and the flavors in your glass. Cheers!