Perfect Pairing Principles

The first principle in wine pairing is "The best pairing is the one you enjoy!" And the best advice is to experiment …Sometimes you will find a match made in heaven, and sometimes a pairing is so unsavory you can think you've opened a bad bottle.

But here are some guidelines to help you navigate the sea of choices:

• An old stand by is "Red with Red Meat and White with White Meat." It's a good principle because a big tannic red would overwhelm delicate trout and a delicate white would pale next to a standing rib.
• Break that old rule anytime. There are plenty of delicious exceptions to the old "red with red and white with white" rule. An herbed roast chicken or a grilled tuna or salmon steak goes beautifully with Pinot Noir or Syrah!
• A newer rule is to match likes with likes - fuller-bodied wines with heavier foods, for example. Rich, sweet lobster or scallops with a rich fruity Chardonnay. Spicy barbecue with a spicy Shiraz or Zin. And herbed leg of lamb with an herby red Bordeaux. A meat dish with fruit would be complemented by a fruity wine. A hearty lamb stew would be complemented by a full-bodied wine. A dessert likes a sweet wine.
• You’ve probably heard that opposites attract. Contrasting wine and food is another way to go. A rich cream sauce would go well with an acidic, dry wine. A simple bread and cheese supper could be paired to advantage with a complex, full-bodied red.