Life is full of simple pleasures. Long walks, a cool breeze, catching the sunset or an unexpected bout of laughter. For me, there’s few simple pleasures that top delicious food with a glass of wine to sip alongside it. Whether that food is a kettle cooked potato chip or the entree of a lavish three course meal, I find that both are made greater with the addition of a wine that compliments the flavors and intention of what’s in front of me. There’s plenty of food and wine rules that are openly discussed that have been ingrained into our wine drinking habits. “White wine should be had with fish”, “Red wine should be had with steak”, or “Champagne is to be had with oysters”. These are technically valid and serve as great overarching pieces of advice to share with those that are curious. However, there are so many complexities as to why these “rules” came to be. The body, structure, sweetness, etc. of a wine do add to some food experiences and take away from others. That being said, the one rule that everyone must follow no matter what anyone tells you, is that you should drink whatever your preference is, whenever you want, with whatever you’d like to eat. The most important aspect of taking part in this simple pleasure is that you enjoy it however you see fit. Otherwise, what’s the point?

 

Let’s dive into some basics when it comes to pairing wine with food. There are a few simple tips and tricks to keep in mind if pairing the dinner you just ordered with a well-matched wine matters to you. First and foremost, similar flavors go together. What do I mean by that? The zingy, acidic sauvignon blanc that you love will go very well with that lemon pasta you’ve been eyeing at your favorite Italian restaurant. Acid with acid. That popcorn you love with extra butter when having a movie night on the couch will go well with that buttery chardonnay in the fridge. Butter with butter. That incredibly rich lamb dish that you get from your local Greek spot will go well with the bold syrah you’ve been excited to open. Rich with rich. This is the most basic of rules and in my opinion, is very helpful when trying to decide what will elevate what you’re eating. Pair a light, bright dish with a light, bright wine. Pair a heavy, savory dish with a heavy savory wine. 

 

Not to make things confusing, but items that contrast can also be great pairings. Think about a chocolate covered pretzel and that addicting salty/sweet combination. Or maybe a slice of green apple with a sharp, rich piece of cheddar. These flavors complement each other and have become classic pairings. So next time you have a salty, funky piece of blue cheese, try a wine that’s got a little sweetness to it like off-dry Vouvray. Or next time you’re having a cheesy, fatty pasta dish, pair it with a light and fresh white like muscadet to add a hint of brightness to balance the richness. Ready to dig into a bowl of French fries? A brut Champagne or a light and fresh Verdejo will be a great contrast to the deep-fried goodness. 

 

Now, let’s look at the rules that we’ve all heard of. White wine with fish. Why is that the case? Sure, you can have your bold red with your fish. That’s your prerogative. The only thing to call out is that the delicate flavors of the fish will likely be drowned out by the intensity of the rich red. If you don’t drink white wine, maybe lean a little on the lighter side. Are you open to rosé? Or maybe a light bodied red, like Beaujolais or Oregon pinot noir that won’t be as overpowering as an oaky California cabernet may be. The acidity in these lighter options will compliment a protein like fish the same way a squeeze of lemon would. That’s why lighter wines are seen as a good match for this particular protein. 

 

Next up, red wine with steak. This one has some science behind it. Have you ever had a red wine that seems to dry your mouth out after you sip it? That sensation is caused by tannins. Tannins in red wine are imparted from the grape skins. These tannins are astringent and can be mellowed out by the rich fattiness in red meat and, vice versa, the fattiness in the red meat can be balanced out with the intensity of the flavors in the red wine. It really is a match made in heaven. Red wine not your thing? A white wine with a heavy body and lots of oak will be your best bet to stand up to the intensity of a red meat dish. 

 

Now for some lesser known tips and tricks. How does one approach something spicy? Believe it or not, if you have a spicy dish in front of you, you’ll want something with some sweetness in it to balance it out. Off-dry riesling, anyone? A bold red or dry white will only add to the intensity of the spice rather than compliment it. Looking to eat something sweet? Rule of the thumb here is to ensure the wine you choose is sweeter than what you’re eating. This particular tip was a big surprise to me. I immediately thought, what about red wine and chocolate? In reality, a dry red wine becomes more bitter and astringent when enjoyed with sweet food. The best pairing option for a dessert is an actual dessert wine. Chocolate and ruby port? Now that is a perfect match. 

 

The best way to learn what you like best with the meal in front of you is to try it. Take a sip of a wine on its own and then taste it with a bite of your meal or snack. Is the wine and/or food enhanced or does one of the elements become muted when combined? You may not be able to tell at first, but practice makes perfect. Make an effort to try a few classic matches together and take note of how they play off one another. If you’re intimidated by taking the leap by yourself, head to your local wine shop and ask them for a great wine to go with whatever you’re cooking that night or ask the sommelier at your special occasion dinner what you should get with your meal. These little actions will add up and before you know it, you’ll be heading to the store for a Chianti Classico to pair with the hearty ragu you’ve been stewing all day without a second thought.