To start, here are a few guidelines:
- Make sure your food and wine are in the same weight class. Think about it: in this weather you might want something super light, like a Pinot Grigio, but you're not going to taste it after a bite of that steak. Same is true if your wine is too big: your delicious Halibut will be washed away by that Cab.
- Opposites attract... While your wine should have the same body weight and flavor intensity, opposing flavors go great together. Having something super spicy? Try a Reisling or a Gewurtztraminer. Match strong acidity, like a Sauvignon Blanc, with creamy dishes or fried foods. Wines with strong tannins are another great way to cut through the fat.
- ...but then again, birds of a feather, flock together. Certain characteristics in food can bring out some great similar flavors in wine, and vice versa. If you're eating a mushroom risotto, try a earthy Pinot Noir. Juicy Cabs go great with juicy steak. Speaking of which...
Great pairing tips for barbecue:
- For red meats and anything covered in barbecue sauce, go for a big, juicy wine, preferably with a bit of spice. Try the Blue Heeler Shiraz-Grenache-Mouvedre with a burger. Give the Zinfandel in The Loyal Companion red blend a chance to shine against some barbecued ribs or chicken.
- Too hot for red? Try the West Highland Sauvignon Blanc with some grilled shrimp or any tomato-based sauce. The acidic flavors are a delicious compliment to the sweet barbecued tastes!
