Matching Wine and Food Like a Pro

First, forget everything you’ve ever heard about wine-and-food pairing. There’s only one rule when it comes to matching wine and food: The best wine to pair with your meal is whatever wine you like. No matter what! 

If you know what you want, by all means have it. Worried that your preference of a Chardonnay with a sirloin steak might not seem “right”? Remember, it’s your own palate that you have to please. Besides, Chardonnay is a red wine masquerading as a white wine, which, in my opinion, makes it a perfect match for steak.

What's wine-and-food synergy?

Sounds like a computer game for gourmets, right? If up until now you haven’t been the wine-with-dinner type, you’re in for a great adventure. Remember, the European tradition of wine with meals was not the result of a shortage of milk or iced tea. Rather, it results from what I call wine-and-food synergy — when the two are paired, both taste better.

How does it work? In the same way that combining certain foods improves their overall taste. For example, you squeeze fresh lemon onto your oysters, or grate Parmesan cheese over spaghetti marinara, because it’s the combination of flavors that makes the dish. Apply that idea to wine-and-food pairing; foods and wines have different flavors, textures, and aromas. Matching them can give you a new, more interesting flavor than you would get if you were washing down your dinner with, say, milk (unless you were dining on chocolate-chip cookies). The more flavorful the food, the more flavorful the wine should be.

How do I make my wine and food decision?

Ask yourself these questions before making your decision:

1. What kind of wine do I like?

2. What is the texture of the food (heavy or light)?

3. What is the preparation (grilled, sauteed, baked, etc.)?

4. What is the sauce (cream, tomato, wine, etc.)?

A fail safe food

When in doubt at a restaurant, order roast chicken, which acts as a blank canvas for almost any wine style - light-, medium-, or full-bodied.

Do I have to be a wine expert to choose enjoyable wine-and-food matches?

Why not just use what you already know? Most of us have been tasting and testing the flavors, aromas, and textures of foods since before we got our first teeth, so we’re all food experts! As we’ll show you, just some basic information about wine and food styles is all you’ll need to pick wines that can enhance your meals.

What about acidity?

Acid acts as a turbocharger for flavor. A high-acid wine is a good choice for dishes with cream or cheese sauces. It enhances and lengthens the flavor of the dish. Watch television’s Food Network. The TV chefs are always using lemons and limes—acidic ingredients. Even dishes that aren’t “sour” have a touch of an acid ingredient to pump up the flavor. As chef Emeril Lagasse says, “Kick it up a notch!”

What role does texture play?

There’s an obvious difference in the texture or firmness of different foods. Wine also has texture, and there are nuances of flavor in a wine that can make it an adequate, outstanding, or unforgettable selection with the meal. Very full style wines have a mouth-filling texture and bold, rich flavors that make your palate sit up and take notice. But when it comes to food, these wines tend to overwhelm most delicate dishes (and clash with boldly flavored ones). Remember, we’re looking for harmony and balance. A general rule is: The sturdier or fuller in flavor the food, the more full-bodied the wine should be. For foods that are milder the best wines to use would be medium- or light-bodied.

Keep it simple

Probably one of the reasons that classic French cuisine is noted for its subtlety is because the French want to let their wines "show off." This is an especially good idea if the wine is a special or "splurge" bottle.

The above post appears in the 2009 edition of the Windows on the World Complete Wine Course by Kevin Zraly, available in bookstores now. Look for the 25th anniversary edition in Fall of 2009. The Windows on the World Complete Wine Course is the world's best-selling, most highly praised wine book.