Light red wine have the right to pair through rich seafoods favor salmon or stuffed squid because it i will not ~ overpower the dish choose a interlocutor red would. Picture Credit: Wikipedia CC user Kirti Poddar
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A couple of months ago, I had actually a hankering for blackened salmon, therefore I uncovered the perfect recipe and also ended up v a beautiful dinner that just needed a good wine come go through it. The only problem was that my white wine collection wasn’t approximately the task. As I looked with my alcohol fridge, I observed beautiful bottles of dried Chenin Blanc, new Zealand Sauvignon Blanc, and also California Chardonnay, yet none of this wines to be bold sufficient to manage an oily, spicy salmon. I decided to experiment through a bottle of fruity Merlot instead, and also the mix was stunning; the red fruit balanced out the salmon’s fattiness perfectly. The sort of food that goes well v red wine isn’t restricted to steak dinners or hearty stews. You have the right to pair red wines with breakable hors d’oeuvres, chicken, and even fish, as long as friend understand how to choreograph the different flavors in ~ work.
Pairing irradiate Reds
I regularly serve my light, fragile red wines alongside dark leafy environment-friendly vegetable dishes. That’s due to the fact that chard and also other intensely-flavored greens tend to overpower white wines, yet if you shot to pair them through a medium-bodied red, the wine takes on an astringent personality. Light reds are fruity sufficient to reduced through the acidity of the greens, and their fruit flavors also keep them from tasting as well acidic themselves. A sweet, irradiate red will certainly pair well through a mixed green salad, conversely, a an ext savory red, like Pinot Noir, will certainly taste far better with a dish the has more earthy depth. Shot combining a Burgundy through a slice of mushroom and cheese flatbread to lug out the wine’s depth umami notes.Must-Try Pairings
2010 Georges Roumier Bonnes Mares (sandalwood notes, spicy, cherry-like): Pair with spinach-stuffed mushrooms to emphasize the earthy, woodsy notes in the wine, and also to reduced through the spinach’s acidity v sweet cherry.
2011 Chateau Moulin a Vent – Croix des Verillats (peppery, dark berry notes, aromatic): Pair with a black color pepper chicken salad, i m sorry will enable the berry to reduced through the greens and the pepper note in the wine come come through.
Pairing bolder Reds
When it concerns red wines that have actually bold, focused flavors, anything that can complete with the wine’s soot is a great bet. I tend to pick foods that have actually a chewy texture, since big, bolder reds coat the roof of her mouth and have a lengthy finish. Red meat pairs ideal with bold reds due to the fact that the two room well suitable in texture and also intense flavor. Generally, the leaner the meat, the lighter your wine must be. However, if you have actually a bold red wine through smooth tannins, girlfriend don’t have to pair it with red meat. Vegetarian stews, tomato-heavy chicken dishes, and also oily fish favor salmon additionally pair well with a interlocutor wine it is not also tannic.Must-Try Pairings
2012 Scarecrow Cabernet Sauvignon (tannic, dense, spicy): Pair through a lightly-seasoned filet mignon come let the wine’s spicy seasonings speak for themselves, and to match the wine’s chewy density.
2013 Morlet household Syrah (fatty, earthy, smooth tannins): Pair v lamb chops to lug out the rich fat of the meat, and to highlight its earthy gaminess.
Pairing strengthened Wine
I rarely discover a fortified wine and food pairing that ns enjoy. That’s because fortified dessert wines often speak because that themselves, and are just too bold and too sweet for many dishes. However, one pairing that I execute enjoy is butternut squash through a dried Madeira. Both have a dense texture, and also as lengthy as the alcohol is dry enough, they have actually a comparable level of sweetness. The crucial to a successful strengthened wine pairing is to match sweetness first; if the food no sweet enough, the wine will certainly overpower it, however if the wine no sweet enough, it will certainly taste choose a vat of acid.
Normally, i warn people versus pairing wine through chocolate since the cacao tends come overwhelm subtle seasonings in the wine. However there’s nothing subtle about a glass that Port, make it among the just wines the truly pairs well through intense coco desserts.Must-Try Pairings
1987 Blandy’s Madeira (thick, spicy, rather dry): Pair v a straightforward butternut squash soup to mimic the thickness that the Madeira’s texture and also to enable the wine’s spice come shine.
1977 Ferreira (concentrated, chocolate-like, robust): Pair with a cacao ganache to to mark the wine’s cacao notes and sweet, intense flavors.
Pairing aged Reds
Wines that have spent more than two decades in a cellar will shed some of their bright fruit flavors, which way you’ll want to take care of food pairings in different way with this wines. Pairing aged wines v food can be tricky, and depends on exactly how well the wine to be stored and whether it preserved its for sure tannins. Unfortunately, friend won’t recognize this details until ~ you open up the bottle. This is why I commonly drink aged wines on your own, or I offer them with a sampling of different types of cheese. Great quality cheese frequently has an aged, nutty quality that goes well v older red wines, which take it on the same kind of flavors as soon as they mature.Must-Try Pairing
1995 Philip Togni Cabernet Sauvignon (herbaceous, tobacco notes, woodsy): Pair with gruyere come mimic the savory note of the wine.
When you enhance a red wine’s body and sweetness (or absence thereof) to your food, you will nearly always have a effective pairing. The most important tip come remember is that, if wine and food can harmonize v one another, there can only it is in one star at the table. Decide whether you desire to highlight the alcohol or the food, and the perfect pairing will inevitably follow.
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