- Wine should be more acidic than the food.
- Wine should be sweeter than the food.
- Wine should have the same flavor intensity of the food.
- Red wine pairs best with bold flavored meats (red meat).
- White wine pairs best with light-intensity meats (chicken + fish).
- Bitter wines (red wines) are best balanced with fats.
- It is better to match the wine with the sauce than the meat.
Some of Our Favorite Pairings:
- Champagne and anything salty, like fried chicken.
- Dry Rosé with rich, cheesy dishes.
- Chardonnay with a fatty fish or fish in a rich sauce.
- Pinot Noir with earthy flavors like mushrooms and truffles.
- Cabernet Sauvignon with juicy red meats like steaks and lamb chops.
- Sauvignon Blanc with tart dressings and sauces.
- Pinot Grigio with light fish dishes.
- Malbec with sweet and spicy BBQ.
- Syrah with highly spiced dishes.
- Ruby Port with chocolate cake.
- Tawny Port with pecan pie and bourbon sauce.
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