Wine Pairing

It?s probably the question I get asked most often. ?How do you know what wine to put with what food??
There is no right answer 100% of the time. I usually say to drink what you like, but there are some simple guidelines that will keep you from coloring too far outside the lines.
It?s true that red wines go with meats and white wines with fish and chicken ? most of the time. There are some exceptions, and one of those is pinot noirs.
When in doubt of what wine to choose, a pinot noir is a safe bet. Ironically, it?s the most fragile grape to grow but the most versatile when pairing with foods.
Pinots work well with steak, fish, chicken, pork, veal?just about anything.
Another rule of thumb I like to follow is to think about the region where the recipe comes from. Most countries? wines pair well with the dishes they?re known for. Coastal dishes such as shrimp or fish that are grilled or maybe served with a light sauce go nicely with Pinot Grigios, Albarinos, or Chablis.
When you think about Tuscan foods ? roast meats, hearty veggies, or red sauces — think Sangiovese or Chianti.
Steak lovers you?ll probably want to tend towards the cabernets and merlots. If the Napa cabs are too oaky for you, try some of the Washington state ones. They?re often a bit softer on the palate and the pocketbook. And of course if the pocketbook isn?t an issue ? play with Bordeaux!
Zinfandels work well with steaks but also barbeque and even hamburgers if you can bare to part with that beer.
Malbecs are another great steak wine as are the Spanish Riojas.
When dining on lighter fare like fish or chicken, I often choose white when I?m not drinking Pinot Noir. Chardonnays go with a lot of dishes but work especially well if your chicken or fish has a rich sauce. The butter in a sauce is nice with the richness of the chardonnay.
Oysters go particularly well with Sauvignon Blancs, Chablis, Champagne, Rosés and Sancerres.
If you?re dining on spicy foods, Rieslings work well as does Champagne. In fact, Champagne is a lot like Pinot Noir in that it?s incredibly versatile with a variety of foods.
Keep in mind, as with most of life, it?s all about the journey not the destination. Most of the fun in wine and food pairing is experimenting to find what works for you!
I?ve got more wine pairing suggestions on my website at www.goodtastewithtanji.com

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