One of the most delicious and joyous moments in life is fighting a truly great wine and food combination. And the thing is, although we are continuously told which wines go with which food, sometimes our own palette tells us a different tale.
It might be that sipping in that light fizz that has just a hint of citrus to wash down a simple fish supper really gets your juices going.
Or it could be elevating a very basic mushroom dish to something that tastes absolutely ethereal simply because you added a glass of red wine.
If you are lucky enough to have a wine cellar, or in the middle of a wine cellar design then here awesome of the finest wine and food combinations for you.
Creamy foods
Think about a rich, creamy pasta, fondue with oozy cheese. This sort of food is very comforting but also very luxurious and rich. It needs to have a glass of good wine, and a New World Chardonnay will work absolutely perfectly against the creaminess of these dishes. You could look at an acidic white that can cut through the richness and cleanse your palette between mouthfuls, but you’re really going to have to spend time finding one you like.
Salty foods
Think bacon, salami, manchego cheese, and feta. Olives, anchovies, and all of those delicious and moorish but slightly salty foods. They are perfect for a dinner party, work as an appetizer, but can also be the main event when they’re good. Any food with a slightly salty element will require a bold enough wine to cut through it.
Wines that are bold and tannic like a Chianti or a Cabernet Sauvignon-based wine will work brilliantly to balance the saltiness. Or you could really lean Into the salty flavors and go for a fruity, almost acidic wine like a Sauvignon blanc or a riesling.
Spicy foods
Traditionally many people will choose to drink beer with spicy, but that doesn’t have to be the way.
Spices can be awkward to pair with wine, but once you find a combination, you can’t go wrong. If you’re looking to pass something with both spices and chilies, they will completely overpower a dry white wine.
But if you match it with a rich read that has a high amount of tanning, like a Malbec, you’re really going to punch into those flavors. Alternatively, you can go for a slightly dry rose wine, as these do you have a hint of sweetness and can tone down the heat of a hot chilly.
Umami and meaty
Well, pairing red wine with steak has been a long-standing tradition; umami is a relatively new flavor concept.
Umami is often featured in Far East flavor profiles, in broth, and sauces. The deep flavors you can’t quite put your finger on, but they bring the whole dish together. Anything to tannic and you will quite literally end up with a very bitter taste in your mouth. Instead, look for something juicy and rich, and just a slightly acidic flavor, like an aged Borollo or a Chianti.
One of the key things to remember when pairing food and wine is all about the body and the flavors. In general, anything that has a subtle flavor will only need a lighter and fresher wine. Anything meaty or deep and rich can have a dense and full-bodied wine as an accompaniment.
Thanks for reading and y’all stay dandy.
-Diego
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