It has been said red wine should be paired with beef and white wine with fish and chicken. It has also been said that this is a bunch of bologna. In reality, this is only a small amount of bologna.
“Pairings of food and wine are no longer as simple as red with beef or white with fish,” said Corporate Chef-Marco Salvi, Pizzeria Venti, Atlanta, Ga. “Today, thanks in large part to the Food network, the internet and a myriad of great, food-oriented magazines, the average consumer knows more about food than even the ‘experts’ of years past.”
So, how does one know what to choose?
“Two words: Non importanza,” he said. “It’s just not that important!”
Many sommeliers agree that if one has a preference for a specific wine, it's wise to choose that wine. If not, the old adage rule can be a good place to start to find the gray between red and white wine pairing.
“Sure, white wines are very often paired with fish, chicken and veggies,” said Jeffrey Mathy, Vellum Wine Craft, proprietor. “But don’t forget red wine when your chicken or turkey is heavily spiced, barbequed or curried. White wine has its place with some red meats – especially if we are talking hamburgers or empanadas. And damn it, sparkling wine goes with EVERYTHING.”
How to Pair Wine With a Meal
As for ordering wine with dinner, consider the meal in its entirety, not just the meat. The way a dish is prepared and the sauces it’s served with can make a difference in how a wine pairs with it. The wine shouldn’t compete with the food, so choose one that doesn’t overwhelm the main course. That being said, make sure the food isn’t shouting at the wine either. The pairing should be just that: a pair, a complement.
“The goal of a good food and wine pairing is that both taste better together than alone,” said Anthony Nicalo, chef and founder of Farmstead Wines.
Or in the words of Kady Fleckenstein, Executive Director of Santa Maria Valley Wine Country Association: “It’s easier to think of food and wine pairings like we do fashion. We can either match or complement various components of the whole ensemble.”
The trouble with matching is that one can overdo a particular flavor.
“The benefit of complimentary pairings is that you will have a balanced meal with more depth,” said Fleckenstein.
Pairing Cheat Sheet for Beginners
Lehigh Valley Wine Trail’s association of winery owners and wine makers developed this cheat sheet as a general guide.
- For chicken and light dishes in cream sauces, consider dry whites like Pinot Grigio, Pinot Gris, Pinot Blanc or Chardonnay
- Heavy dishes in tomato or cheese sauces can pair well with red wines like Pinot Noir and Chambourcin
- For lamb, good choices are Cabernet Sauvignon, Lemberger and Cabernet Franc
- For pork, consider a Chardonnay, Pinot Blanc or Traminette
- A shellfish meal could pair nicely with a crisp white wine like Riesling, Sauvignon Blanc or sparkling wines
- For turkey, taste Nouveau Beaujolais, Riesling or Gerüztraminer
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