What To Pair with Red Wine? A Sommelier’s Guide
The best red wine pairings depend heavily on the wine’s body, tannins, and acidity; however, in general, red wine pairs well with red meats, hard cheeses, and rich, savory dishes.
Understanding the Fundamentals of Red Wine Pairing
Red wine is a complex beverage, and successful pairings require understanding its key characteristics. Factors like tannin levels (the drying sensation in your mouth), acidity (the refreshing tartness), body (the weight and viscosity), and fruit profile all play crucial roles. A light-bodied red like Pinot Noir demands different food than a full-bodied Cabernet Sauvignon. Pairing well amplifies the flavors of both the wine and the food, creating a harmonious experience. Poor pairings can result in metallic tastes, bitterness, or flavors overpowering each other.
The Tannin Factor: Pairing with Rich Foods
Tannins, derived from grape skins, seeds, and stems, bind to proteins and fats. This is why red wine is often paired with red meat. The protein in the meat softens the tannins, making the wine smoother and more enjoyable.
Consider these points about tannins:
- High Tannin Wines: Cabernet Sauvignon, Bordeaux blends, Barolo. These wines demand rich, fatty cuts of meat like steak, lamb, or braised short ribs.
- Medium Tannin Wines: Merlot, Chianti Classico. These wines pair well with leaner meats like grilled chicken, pork tenderloin, or hard cheeses like aged cheddar.
- Low Tannin Wines: Pinot Noir, Beaujolais. These wines are versatile and pair well with lighter dishes like salmon, mushroom risotto, or soft cheeses like brie.
Acidity: The Secret to Balancing Richness
Acidity in wine acts as a palate cleanser, cutting through rich and fatty foods. It provides a refreshing counterpoint to heavy dishes. For instance, a Chianti Classico with its high acidity is an excellent match for tomato-based pasta dishes or pizza. The acidity balances the richness of the cheese and the acidity of the tomato sauce.
Consider these examples of food acidity playing with wine acidity:
- High Acid Foods: Tomato sauces, vinaigrettes, citrus-based dishes. Look for wines with high acidity to match.
- Low Acid Foods: Cream sauces, buttery dishes, rich cheeses. These are complemented by red wines with softer acidity.
Body: Matching Weight with Weight
The body of the wine refers to its weight and texture in your mouth. Light-bodied wines should be paired with lighter dishes, and full-bodied wines with richer dishes. This principle prevents one element from overpowering the other. A delicate Pinot Noir, for example, would be overwhelmed by a heavy steak, while a robust Cabernet Sauvignon would overpower a delicate salmon.
Examples of body-weight pairing include:
| Wine Body | Food Pairing Examples |
|---|---|
| Light-Bodied | Salmon, Mushroom Risotto, Brie Cheese |
| Medium-Bodied | Pork Tenderloin, Hard Cheeses, Pizza |
| Full-Bodied | Steak, Lamb, Braised Short Ribs |
Regional Pairings: A Time-Tested Approach
Regional pairings are a classic and often successful approach. Wines and foods from the same region often share similar characteristics and complement each other beautifully. For example, Chianti Classico from Tuscany pairs perfectly with Tuscan cuisine, such as steak Florentine or pasta with wild boar ragu. Rioja from Spain pairs wonderfully with Spanish tapas like patatas bravas or chorizo. These regional traditions often arise from the terroir and culinary history of the area.
Common Red Wine Pairing Mistakes
- Pairing red wine with spicy food: The tannins in red wine can clash with the heat of spicy food, resulting in a metallic taste.
- Pairing red wine with vinegar-based salads: The acidity of vinegar can make the wine taste flat and dull.
- Pairing red wine with fish: While some lighter-bodied reds like Pinot Noir can work with certain fish dishes like salmon, in general, red wine’s tannins can overpower delicate fish flavors.
- Serving red wine too warm: Red wine should generally be served slightly below room temperature, around 60-65°F (15-18°C). Serving it too warm can accentuate its tannins and alcohol, making it less enjoyable.
Frequently Asked Questions
What is the best cheese to pair with Cabernet Sauvignon?
Cabernet Sauvignon, with its bold tannins and dark fruit flavors, pairs best with hard, aged cheeses like aged cheddar, Gruyere, or Gouda. These cheeses have enough richness and intensity to stand up to the wine’s powerful flavors and tannins. The saltiness of the cheese also helps to soften the tannins, creating a more balanced and enjoyable experience.
What kind of chocolate pairs well with red wine?
Dark chocolate with a high cocoa content (70% or higher) is a great match for certain red wines. The bitterness of the chocolate complements the fruit and tannins of the wine, creating a complex and satisfying pairing. Look for red wines with notes of dark fruit and spice, such as Zinfandel or Syrah.
Can you pair red wine with white meats like chicken or pork?
Yes, lighter-bodied red wines like Pinot Noir or Beaujolais can pair well with chicken or pork, especially if the dish is prepared with earthy flavors like mushrooms or herbs. Avoid pairing full-bodied red wines with white meats, as they can overpower the delicate flavors.
What are some good vegetarian pairings with red wine?
Red wine can be paired with a variety of vegetarian dishes. Mushroom-based dishes, such as mushroom risotto or mushroom pasta, are excellent choices. Hearty vegetable stews and grilled vegetables also pair well. For vegan options, consider lentil stews or dishes with roasted root vegetables.
How do you pair red wine with pizza?
The best red wine for pizza depends on the toppings. A simple Margherita pizza pairs well with a light-bodied red like Beaujolais or Chianti. Pepperoni pizza, with its spicy and savory flavors, can handle a medium-bodied red like a Sangiovese. Avoid pairing full-bodied red wines with pizza, as they can overwhelm the flavors of the dish.
What is the ideal serving temperature for red wine?
The ideal serving temperature for red wine is between 60-65°F (15-18°C). Serving red wine too warm can accentuate its tannins and alcohol, while serving it too cold can mute its flavors. To achieve the correct temperature, you can briefly chill the bottle in the refrigerator before serving.
What type of red wine goes best with steak?
Cabernet Sauvignon is the classic choice for steak, with its bold tannins and dark fruit flavors standing up beautifully to the richness of the meat. However, other full-bodied red wines like Bordeaux blends or Malbec can also be excellent choices, depending on the cut of steak and preparation method.
How do you pair red wine with barbecue?
Pairing red wine with barbecue depends on the sauce. Sweet and smoky barbecue sauces pair well with fruity and slightly sweet red wines like Zinfandel or Côtes du Rhône. Spicy barbecue sauces can be paired with bolder red wines like Syrah or Malbec.
Is it okay to pair red wine with seafood?
While red wine is not typically paired with seafood, lighter-bodied reds like Pinot Noir can work well with certain fish dishes like salmon or tuna, especially if the fish is prepared with rich sauces or earthy flavors. Avoid pairing full-bodied red wines with delicate white fish, as they can overpower the flavors.
What type of red wine pairs best with pasta with tomato sauce?
Chianti Classico is an excellent choice for pasta with tomato sauce, as its high acidity and savory flavors complement the acidity of the tomato sauce. Other Italian red wines like Sangiovese or Barbera can also be good choices.
What should I consider when pairing red wine with desserts?
Pairing red wine with desserts requires careful consideration, as the sweetness of the dessert can make the wine taste bitter or dull. Avoid pairing dry red wines with very sweet desserts. Instead, consider pairing fortified red wines like Port or Banyuls with chocolate desserts or fruit tarts.
What are some good red wine pairings for Thanksgiving dinner?
Thanksgiving dinner, with its diverse range of flavors and textures, requires a versatile red wine. Pinot Noir is often a good choice, as its bright acidity and earthy flavors complement the flavors of turkey, stuffing, and cranberry sauce. Other options include Beaujolais or a light-bodied Zinfandel.