The Best Wine and Food Pairings for Your Next Dinner Party

Are you hosting a dinner party or trying to put together a menu for an event? Maybe cooking a meal for your significant other for Valentine’s Day?

Wine is a great item to pair with food. It creates a lot of balance and can complement dishes. These flavor profiles & wine pairings will come in handy for dinner and special celebrations.

Flavor Profiles

When it comes to wine pairings with food, there are six main flavor profiles to keep in mind:

  • Acidic
  • Fatty
  • Bitter
  • Salty
  • Sweet
  • Alcohol

Each profile can be mixed and matched to create excellent wine pairing combos.

Wine Overview:

  • Red wines have more bitterness.
  • White and Rosé wines have more acidity.
  • Sweet wines have mostly sweet notes.

Popular wine pairings:

1. Chardonnay and Salmon

A dry, medium-bodied Chardonnay pairs great with light meats like fish and other seafood in flavorful sauces. 

2. Cabernet and Red Meat

A rich wine needs a rich dish. Consider Cabernet and red meat.

3. Pinot Noir and Earthy Flavors

Pair a deep Pinot Noir with earthy, savory flavors like mushroom dishes, soups or hearty pizzas.

4. Pinot Grigio and Seafood

Pinot Grigio and light seafood dishes go perfectly together because of their light, delicate flavors. 

5. Sauvignon Blanc and Tart Flavors

Sip a Sauvignon Blanc and pair it with a tart dressing or sauce for a flavorful zing.

6. Rosé and Cheesy Dishes

When it comes to cheese, Rosé is your go-to because it has the acidity of white wine while still maintaining the fruity notes of red.  

7. Sparkling and Salty Flavors

Sparkling wines usually have notes of sweetness in them, perfect for complementing salty foods. 

8. Riesling and Sweet, Spicy Flavors

Lightly sweet Rieslings help balance spicy dishes while complementing sweetness as well. 

9. Syrah and Spiced Dishes

For heavily spiced dishes, choose Syrah to help round out the flavor of your dish. 

10. Zinfandel and Rich Plates

The richness of Zinfandel complements the richness of foods like pâtés, mousses, and terrines. 

A good rule of thumb is to pair red wines with red meats and fatty, hearty dishes. White wines are best with lighter flavors, perfect for fish and poultry.

What’s your favorite combo or wine? Leave a comment below.

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