Wine And Food Pairings Around The World

The typical school of thought is that food and wine from similar regions of the world should stay together, and there is certainly justification for that. It makes sense that grapes and food grown in the same climate and the same soil consistency would naturally taste good together. However, don't subscribe only to conventional wisdom. Don't be afraid to branch out.

Wine and food pairings for Spanish dishes

Because many Spanish dishes are heavy, rich, salty and even oily, they often pair well with sparkling Champagnes like the Italian Cava or Portuguese Espumante. It might also be a good idea to try a rose or an Australian Shiraz red wine. Ideally, pair a sweeter wine to offset the foods spiciness and saltiness. Lighter wines such as these will complement most Spanish flavors nicely and won't overpower. Another strategy is to pair wine with the sauce, not the food itself. Sauces with green chiles go well with white wine, red chiles go well with red wine, and tomato-based sauces pair well with Italian reds.

Wine and food pairings for French dishes

Much French food is heavy, and pairs well with heavier wines particularly reds. There are, however, exceptions. A German wine like Gewürztraminer pairs well with seafood, as does a French Muscadet or dry Riesling. A dry white wine also goes well with cheese fondue, if that happens to be on your hors doeuvres menu. A light red wine like Beaujolais pairs well with poultry and heartier red wines like Bourgogne pairs well with red meat or wild game dishes. Strong red wine pairs well with dishes heavy on the cheese. Another French favorite chocolate dessert pairs well with a port wine. Often, a wine is used as an ingredient in French cooking, particularly when creating the sauce. A good rule of thumb is to also serve that wine with the dish for continuity of flavor.

Wine and food pairings for Asian dishes

This is a trickier category, because tasty ingredients like soy sauce, ginger, curry, cumin so popular in Asian dishes can absolutely ruin the flavor of a good wine. When pairing wine with Asian dishes, think highly acidic, fruity and aromatic. California and Oregon wine regions produce some nice options, like Zinfandels, Syrahs, Pinot Gris. An Australian Shiraz is usually a good choice, as is the German Gewürztraminer and the rose.

Wine and food pairings for Greek dishes

Here again, it's all about analyzing the food and then offsetting that character with an opposite-flavored wine. Greek food tends to be acidic, so sweeter, softer wine typically pairs well with that. Consider serving a rose, a white wine like Fume Blanc, or a red wine like Syrah, a.k.a. Shiraz.

Wine and food pairings for Italian dishes

As with French cuisine, wine can also be a common ingredient in Italian dishes. Consider this when deciding what to serve for flavor continuity, it's a good idea to offer that which was used in the recipe. Merlot is a medium-bodied red with hints of berry, and pairs well with Italian chicken dishes. Italian red meat dishes pair well with the heavier Cabernet Sauvignon, and Chardonnay goes well with pork dishes. Happy dining!

By: Winecents

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