It doesn't have to be as difficult as it may at first seem though and there is often no need to wade through all the tasting notes of every variety of wine on the shelf! There are some basic principles when it comes to food and wine pairing that, if you remember them, will set you in good stead to make the right choices next time you're in charge of that all important decision!
California wine has risen hugely in popularity over the last few years, now outselling French wine in the UK. This is not only because California offers a wide selection of varieties - for example some 100 different grapes grow in the State's wine making regions - but also because the wines offer a more relaxed choice with something to suit everyone. The diversity of soils and climate make the range possible, and Californian winemakers claim the taste of their wines is so distinctive they could only be from California!
Because it's so diverse, choosing a California wine is always a safe bet. There are several major Californian varietals to look out for. For whites it should be Chardonnay, Sauvignon Blanc and Pinot Grigio. For reds, Cabernet Sauvignon, Merlot, Pinor Noir, Syrah (Shiraz) and Zinfandel.
And when it comes to pairing these with food, we can break it down as follows:
Fish
There is a danger wine can overpower the delicate range of flavours found in fish dishes, so aim for something light and fresh that will let the flavour of the fish shine through. Sauvignon Blanc is always a good choice, as is Chardonnay, if you're having a richer fish dish that needs a weightier wine. Try to avoid any that are very oaky though, as that flavour will overpower the fish.
And although many people think you can't drink red wine with fish, one example of this actually working really well is Pinot Noir with salmon, for example. If you're a fan of red wine, best thing to do is try it with a grilled fish and see if it works for you.
Meat
As you would expect, meat's strong flavours need hearty wines. For beef and steak, Cabernet Sauvignon is a classic partner, though you could also try a Merlot or a Shiraz. Also try Merlot with lamb, it works really well.
Casseroles need robust reds and a good starting point is a Shiraz or a Zinfandel. Both red and white wines work well with pork, if you do go red then choose a lighter one such as Pinot Noir, or a softer varietal like Merlot. Chardonnay is a good choice for a white wine.
For poultry, as there are a variety of flavours depending on if you're eating chicken or something stronger like pheasant, you should choose your wine accordingly. Poultry is great because a wide variety of wines work with it, particularly Chardonnay and Pinot Noir. Very strongly flavoured game birds can easily handle reds like Cabernet Sauvignon or Merlot.
Vegetarian choices
Think red with pizza - Zinfandel is particularly good. For pasta with creamy sauces, go for a white like Pinot Grigio or Chardonnay. With red sauces, meat sauces and lasagne go with a full-bodied red like Zinfandel or Shiraz. For any earthy or nutty dishes, Pinot Noir is a great choice. If you're having something with more green vegetables, then try a Chardonnay.
Chocolate
As Easter is just around the corner, it's important we note which wines go with chocolate so you can enjoy your Easter eggs with a glass of California Wine. The good news for those who love both wine and chocolate, is that they complement each other very well. But as there are many kinds of chocolate, all with different flavours, there isn't one wine that matches them all.
In general, dark and bittersweet chocolate goes well with stronger red wines, while milk and white chocolates are better with lighter reds and sweeter white wines.
Eat your milk chocolate with a Merlot or a Sauvignon Blanc; dark and bitter chocolate should be tried with Zinfandel or Shiraz; and pair white chocolate with a Chardonnay.
If all that seems like too much to remember, then here are some simple rules to help you choose:
- Match the weight and texture of the food to the weight and texture of the wine
- Lighter food for lighter wines and vice versa
- Balance the intensity of flavours in the food and wine
- Mild food for mild wines and vice versa
- Balance tastes
- Salty and sour tastes make wines taste milder, sweet and savoury tastes make wines taste stronger
- Match flavours
- As you get better at pairing, you will be able to start to match flavours in the food to flavours in the wine
Wine drinking should be enjoyable, so remember that although there are principles to pairing there are no hard and fast rules - you should drink the wines you like with the foods you like. Just head to the California aisle in the supermarket and you're sure to find something there that suits you.
For more information on California Wines visit www.discovercaliforniawine.com.
