Would You Like Wine With That?

Heard this one? "Red wine with red meat, white wine with fish." Or how about: "Drink whatever you like with whatever you want to eat - there are no wrong combinations." So which approach is right?

Each one is, to a point. The rules are guidelines to some successful (and classic) combinations; spontaneity lets you test the rules, break a few, and find some new ones that work. The old rules of food and wine matching were based on chemistry and logic, but above all, practice and experience. As you practice and experience for yourself, you get to write the ones that work for you.

Here are answers to some of our most-asked questions on food and wine matching:

	Do red wines go with fish? How about white wines with red meat? What if I really want a certain wine anyway? What are the classic food and wine combinations? Are there any "new" classic combinations? What wine should I order? Are there any foods that just don't go with wine? How about cooking with wine? Are sweet wines meant to go with food? What wine goes with chocolate?

 

	Do any red wines go with fish? Try a wine that is lighter-bodied, with good acidity, and low in tannins. Acidity in the wine acts like a squeeze of lemon with the fish. Low tannins avoid the nasty metallic aftertaste you get when components in the fish clash with highly tannic wines like Cabernet Sauvignon or Syrah. A cool climate Pinot Noir (Burgundy, Oregon, New Zealand, Canada), Gamay (from Beaujolais), or a Cabernet Franc from the Loire would all make a better match. :: Back to top
	How about white wines with red meat? Red wine and grilled steak is a classic combination because the tannins of the wine bond with the protein and fat in the meat. To stand up to the meat, choose a full-bodied, oaky Chardonnay. Think California or Australia, and check the back label on the wine to make sure it's been barrel-fermented or barrel-aged. :: Back to top
	What if I really want a certain wine anyway? Then go for it. The combination may work for your palate. Plus you'll have more sips of wine to drink than you'll have bites of food to eat, so drink what you enjoy. :: Back to top
	What are those classic food and wine combinations, and why do they work? Champagne and caviar. The cooling, refreshing acidity and bubbles in the wine contrast with the salty richness of the fish eggs. Dry Oloroso sherry and consommé. The rich, roasted nut aromas of the wine complement the intense earthy aromas of the soup. Sancerre and chèvre. The acidity of the wine complements the tanginess of the goat cheese, toning down the acidity in each. Barolo and osso buco (braised beef). The exotic aromas of the wine complement the flavours in the long-roasted meat. Cabernet Sauvignon and grilled steak. The tannins and oakiness of this heavyweight wine stand up to the big, smoky meat. Sauternes and foie gras. The rich, syrupy structure of the wine complements the silken texture of the liver; the sweetness of the wine contrasts with the savory flavour of the liver. Port and Stilton. The fullness of the wine complements the fullness of the cheese; the sweetness of the wine contrasts with the saltiness of the cheese; and the bitter tannins in the wine counteract the bitterness of the blue veins in the cheese. :: Back to top
	Are there any new classic combinations? Most of the classic combinations come from countries with established food and wine cultures: France, Italy, Spain. With other cuisines where wine is not part of the mealtime ritual, feel free to experiment. Some combinations you might like to try are: Thai foods with Riesling, Sauvignon Blanc or Verdelho. The fruit aromas in the wines complement the lemongrass and herbal flavours of the food. Indian foods with Beaujolais or off-dry Rosé, Riesling or Gewürztraminer. These low-tannin, fruity wines make a refreshing contrast with the hotter, spicier Indian dishes. Mexican foods with Sauvignon Blanc or Malbec. Medium-bodied and aromatic wines match well with the complexity of the food. Sushi with unoaked Chardonnay or, better yet, sparkling wines. Delicate, lighter-bodied wines complement the delicacy of the food. Salmon with Pinot Noir. The acidity in this lighter red wine cuts through the richness of the fish; the weight of the wine matches the weight of the food. :: Back to top
	What wine should I order? This is a tough one since we don't know where you are. Generally we recommend sticking with wines that match the restaurant's food theme. The Chiantis are usually bellissimo at Uncle Tony's House of Pasta and we'd recommend you stick to the Riesling with the schnitzel if you're at the Robsonstrasse Haus. :: Back to top
	Are there any foods that just don't go with wine? Extremely acidic foods like artichokes or vinegar-based salad dressings are the most difficult-to-match with wine. Artichokes are so acidic they even make water taste sweet. For tart salad dressings, try a wine with marked acidity, like Sauvignon Blanc. Overall perception of acidity is lowered, and other flavours in the food and wine will be enhanced. :: Back to top
	How about cooking with wine? The guideline here is never cook with a wine you wouldn't drink. When you cook with wine, all the flavours in it, good or bad, are intensified as the wine is heated. The best wines for cooking are blends (Côtes du Rhone for example), are not heavily oaked (otherwise they become bitter and astringent), and are of the same style or variety as what you plan to drink with the meal. They form a bridge between the food and the sauce. :: Back to top
	Are sweet wines meant to go with food? Sweet wines go very well with some salty foods, as in the classic matches of Sauternes and foie gras or Port and Stilton cheese. If you want to match a wine with a sweet dessert, make sure the wine is sweeter than the dessert. Baked fruits and Riesling or Vidal wines, either in late harvest or Icewine versions, go really well together. :: Back to top
	What about wine and chocolate? Mmmm, yes. Try sweet Muscat wine (Italy, Greece, Hungary), late-bottled vintage or tawny port (Portugal) or Banyuls from the south of France. Cabernet Sauvignon and dark chocolate brownies are also a good match - contact us if you want a great recipe! :: Back to top