When it comes to wine pairing, there are a lot of intricacies for the best pallet combinations. We all know the traditional rule regarding steak with red wine and fish with white wine. But there is so much more depth beyond these two rules of thumb.
Certain kinds of grapes bring out and compliment certain kinds of flavors, whether bold or subtle, sweet or salty. Here are just a few things to remember when selecting the right bottle of wine to pair with your hors devours, entrées and desserts. Here are a few golden rules to follow.
If you’re starting off the night with a cheese plate and considering what wine to pair it with, there are certain reds that pair nicely with different kinds of cheese and whites that will pair nicely with others. To keep it simple when faced with this dilemma, remember almost all cheeses pair well with dry rosé. This is because dry rosé combines both the acidity of white wine and the fruit character of red.
Likewise, if you are starting off your dinner party with more tart and tangy dried fruits and such and need ideas on what to serve, you have a few options. Because these types of can be overwhelming in some regard, you want to make sure to select a wine that will cut the tartness. The best options up to the task include Sauvignon Blanc, Vinho Verde and Verdejo.
Matching reds strictly with red meat and whites strictly with fish and white meat, don’t necessarily apply anymore. But this doesn’t mean this traditional concept is out the window by any degree. Light seafood definitely takes on more flavor when matched with Pinot Grigio, Arneis or Chablis thanks to lighter characteristics. Meatier fish like salmon, however, you will find much better paired Chardonnays.