Gloss How-To: Pair Wine with a Meal

Wine and food pairings are all the rage these days, but the partnership is not new. Whether you’re hosting dinner for a crowd or date night with your sweetie, the right wine can be a perfect complement to any dish.

There are, however, a lot of misconceptions about pairing wines with food, the first and foremost being that it is difficult. While shopping in a wine store faced with hundreds of options can be overwhelming, the trick is to stick with what you like and match the body of the wine with the food. If you’re serving a heavy dish, opt for a wine that can stand up to it. If you’re serving lighter fare, a crisp white will match, rather than overpower, the meal.

Tip #1: If you’re serving….Chicken. With a simple chicken dish, a Pinot Gris will round out your meal nicely. If your chicken preparation spicy or exotic, you’ll want a simple, versatile while that won’t overpower your senses. With a Chablis Grand Cru (Billaud-Simon) hints of ripe fruit like pear, apple and citrus are immediately pleasing, after the first sip. Toasted Head also makes a nice Chardonnay that lets you mix and match with various flavors..

If you’re serving….Beef: Try a warm, spicy red wine that will cut the fat in your meal. A 2006 Cabernet Sauvignon from Alexander Valley (Icaria Winery). Undertones of dark black cherry, plum, cloves, cinnamon, vanilla, caramel, butterscotch will complement savory meat dishes.

If you’re serving Pasta: If your meal is creamy or laden with rich cheese, you can complement heavy flavors with an unoaked Napa Valley Chardonnay (Patz & Hall). Chock full of flavors and with a creamy texture, it will balance out any decadent, carb-rich dinner.

If you’re serving Vegetables: Whether you’re 100% vegetarian or just playing one for the evening, a Magnolia Lane Sauvignon Blanc (Kunde Estates) will pair well with any lighter fare, including your favorite soup, stew or stir-fry.

If you’re serving Fish: When your dinner hails from the sea, pick a wine that is light, crisp and bubbly, like Perle de Vigne “Grande Réserve” Brut (Loius Bouillot). Bubbles shouldn’t be saved for special occasions, especially when they come with aromas of toast and fresh pear with a dry, acidic finish.

If you’re serving Spice: When serving up feisty flavors, like Thai or Mexican, try a Saratoga Cuvée Pinot Noir (Mount Eden Vineyards). With black cherry and raspberry aromas, this vino stands up to spice without being too heavy on the taste buds.