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How to Pair Wine with Food

Many of you have reached out over the years to ask me about wine, specifically what wines would pair well with the various dishes I cook up, especially the meat dishes.

I’ll admit that I have sometimes chosen wines just because of their label (and I’m guessing some of you know what I’m talking about).  Choosing wine shouldn’t be a guessing game and learning about wine should be fun, not overbearing or pretentious.



These are the things that I think about when deciding:

  • Tannins pair well with fats because they create a slightly dry mouth feel. When cooking that juicy porterhouse with its beautiful streaks of white marbling, opt for black grape wines such as Cabernet Sauvignon and Merlot for the most tannins, followed by Pinot Noir, Tempranillo and Sangiovese.
  • Acidic wines pair well with acidic foods. Enjoying some goat cheese or a salad with vinaigrette? Pour yourself a glass of a Sauvignon Blanc or Muscadet.
  • Sweet and fruity wines pair well with both very salty and very sweet foods. A sweet dessert needs an even sweeter dessert wine, a bag of pretzels needs a fruity red or white wine.
  • Pair bold with bold, and delicate with delicate, meaning that luscious piece of delicate flounder shouldn’t be consumed alongside a bold Cabernet.

I love browsing the wine stores with these tips in mind and always have wines on hand that I know I’ll like, and always have a hostess gift at my fingertips when I’m running out the door to a party.

What are your favorite wines?

Cheers, my friends.

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