Here we have two options – to pair food with wine, or to pair wine with food, depending on which situation are we. In the first case, we try to prepare specific food to go with the wine of our choosing, and in the other, we are trying to pair our drink with the food we are served. This can be a difficult task, so we are here to tell you which kinds of wine goes best with which kind of food.
Find the perfect food.
Sauvignon white – seafood, Thai food, goat cheese, salads, vegetables (except mushrooms), fried fish, sharp sauces.
Chardonnay – almost every kind of fish except the most greasy ones, it will pair well from oyster to luxuriously spiced fish specialties and cheese, fat cheeses.
Pinot white and gray – fish, dough with vegetables, fish soup, risotto, dough with creamy sauces, chicken.
Cabernet Sauvignon and Merlot – red meat, sausages, meat and grilled vegetables, game meat.
Pinot black – salmon, tuna, mushrooms, pork, duck, quail, all from beans and especially black burgundy, partridges.
Shiraz – roast turkey, goose, duck, sausages, meat and grilled vegetables, cooked meals with meat and vegetables, game meat.
Tamjanika – Chinese and lightly seasoned food, salads, roasted vegetables, fish (including smoked fish).
Experience the best wine
For salads, it is most important to pay attention to toppings and spices. Sharp spices require good sour wine – Riesling or Sauvignon White, for example. Spices derived from oils of distinctive flavors, such as pumpkin oil, and seasoned with ingredients like soy or ginger, also look for pure wine flavors, for example, Sauvignon White or Chardonnay without ointment.
Simply prepared fish can be combined with simple, fresh, lightweight white wines that are practically a substitute for lemon. However, expensive fish deserve a more expensive bottle of fine white burgundy or Chardonnay. Fish in creamy sauces with pinot white, pinot gray, chardonnay. Black wines of low tannins, especially pinot black, often follow well-fleshed fish such as salmon and tuna. Still, it’s worth a try if there’s not too much ointment, Merlo.
Except for a few exceptions, such as, for example, champagne with the cold roasted feathered game or rich, heavy white wines as it once feels like a chardonnay or gray Pino, game meat requires red wine. With a wild game and fairly strong flavors of wild rabbit, pigeon and most of the game’s cooked dishes, strong black wines are needed, such as Cabernet Sauvignon, Shiraz, Merlot.
Pork is very adaptable, well fitting with a wide range of black wines, and white wines of medium and strong character. With warm lamb, cabaret sauvignon and all the finest mature wines of the Bordeaux type are good.
With the cold lamb well goes fuller white wine. Medium strong white and black wines are suitable for the basic tastes of chicken. Turkey is also tolerant, but in most cases, it is better with black wines. Along with the duck, there is especially a good choice of blackberries.