Blog contributed by Carl & Frances Money, Pontotoc Vineyard
Wine and food have been enjoyed together for thousands of years, but pairing them well is both an art and a science. The right combination can elevate a meal, but a poor match can make even the best wine seem dull or overpowering. While personal preference will always play a huge role, there are guidelines that you can follow to help create pairings that bring out the best in both the wine and food.
Where to Start
First, start thinking about balance. Balance is at the heart of great wine and food pairings. Neither the wine nor the food should dominate. A light, delicate dish such as poached fish will be overwhelmed by a heavy Cabernet Sauvignon, while a bold steak can make a subtle Pinot Grigio seem watery. Generally, a good rule of thumb is lighter wines work best with lighter dishes, and fuller-bodied wines match better with richer meals. When pairing, it helps to think about how wine and food interact in terms of acidity, sweetness, tannins, and intensity.
1. Acidity
Wines with high acidity, like Sauvignon Blanc, Pinot Grigio, or Champagne, cut through rich, fatty, or oily foods. That’s why a crisp white wine pairs beautifully with fried chicken or goat cheese—the acidity refreshes the palate and prevents heaviness. In Texas, higher-acid whites such as Blanc du Bois or Roussanne can play the same refreshing role, often with bright citrus and floral notes.
2. Sweetness
Sweet wines, such as Riesling or Moscato, balance out salty or spicy dishes. A classic example is pairing Riesling with spicy Thai or Indian food. The slight sweetness soothes the heat, while the bright fruit flavors complement the spices.
3. Tannins
Tannins, found in red wines like Cabernet Sauvignon or Nebbiolo, create a drying sensation in the mouth. They are softened by fatty, protein-rich foods like steak or lamb. That’s why the traditional steak and red wine pairing works so well—the tannins in the wine are tamed by the meat’s fat, creating a smooth balance. Here in Texas, bold reds such as Tempranillo and Tannat also stand up beautifully to grilled beef, lamb, and smoked brisket.
4. Intensity
Delicate foods need delicate wines; bold foods need bold wines. A buttery Chardonnay matches the richness of lobster with drawn butter, while a peppery Syrah pairs perfectly with game meats or hearty stews.
Timeless Pairings
When you are stumped and must serve dinner for guests, use these examples of timeless pairings that rarely fail. These examples highlight how certain combinations naturally enhance one another, and we’ve included a Texas twist!
• Steak and Cabernet Sauvignon: The tannins in the wine complement the richness of the beef.
• Oysters and Champagne: The minerality of Champagne enhances the briny freshness of oysters. Along the Gulf Coast, a Texas Blanc du Bois can provide a similarly crisp pairing.
• Goat Cheese and Sauvignon Blanc: The tangy cheese finds a perfect partner in the wine’s citrus and herbal notes. Consider a Texas-grown Viognier, a varietal with floral aromatics that balances tangy cheeses beautifully.
• Roast Chicken and Pinot Noir: A medium-bodied red complements the savory, slightly earthy flavors of roasted poultry. In Texas, Sangiovese offers a similar medium-bodied profile that makes it a versatile table wine.
• Chocolate and Port: The richness of Port mirrors the intensity of dark chocolate.
Regional Wisdom
“What grows together, goes together” is another great rule of thumb. Pair wines with foods from the same region. This approach often works because local wines and cuisines have evolved together over centuries. For example:
• Italian Chianti with tomato-based pasta: The wine’s acidity balances the tomato sauce perfectly.
• Spanish Tempranillo with tapas: Its earthy, savory notes complement cured meats and Manchego cheese.
• Provençal Rosé with Mediterranean fare: Fresh salads, grilled vegetables, and seafood match the crisp, refreshing style of the wine.
Apply that same logic closer to home in Texas: a Hill Country Rosé pairs beautifully with Texas-style barbecue sides, from potato salad to smoked sausage.
Texture Matters
Something else to keep in mind when pairing food and wine is texture. Texture is often overlooked but can make or break a pairing. A creamy dish, such as fettuccine Alfredo, works well with a wine that has enough acidity to cut through the richness, like a crisp Picpoul Blanc or a sparkling wine. Meanwhile, grilled or smoky dishes pair best with wines that have a similarly bold texture, such as Texas Zinfandel.
Experiment and Enjoy
While guidelines are useful, remember the most important factor is personal taste. Some people love the contrast of sweet and spicy, while others prefer complementary flavors. The best way to discover your favorite pairings is through experimentation. Hosting a wine and food tasting with friends—trying different wines alongside the same dish—can reveal surprising matches you might never expect.
Texas Wine Growers encourages you to include 100% Texas-grown wines in your next pairing. You might be surprised at the range of styles here in Texas: from crisp whites to bold reds and now, elegant sparkling.
Join us on Social and let us know some of your favorite pairings, both typical and unusual, along with some recipes to share as we head into the fall! Cheers!
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