Red With White & White With Red

Not that I’m a Myth Buster, but there is one predominant myth about wine and food pairing that seems to confuse many who enjoy a nice wine with their meal; only drink red wine with red meat or sauces and white wine with fish, chicken and white sauces.  Pork stands somewhere in between.

Actually, they should all stand somewhere in between.  Think of wine as a seasoning or enhancement to your meal or dish.  No one says you can only use salt with certain types of food or pepper with others.  It all depends on your tastes, how much you use and how it affects the dish.  Too much of anything can overwhelm the dish you are creating.

So, is it “chic” to drink white wine with red meat or red wine with white meat?  Well, if you’re not a snob and enjoy white more than red or vice versa, sure it is.  Really, the two major factors in pairing wine with food, in my mind, are the boldness and acidity levels of the wine in relation to the same in the food.

If you want to drink a red wine with your fish, pick one that will complement the fish.  Salmon is a heavier meat and a bolder red can stand up to flavor.  Tilapia will be a little whiter and flakier and a less bold red would be more appropriate.  A heavier Pinot Noir or lighter Merlot might be more appropriate with Salmon.  Tilapia can stand up to a lighter Pinot Noir nicely.

If you prefer white wine and are having meat, say a good New York steak or Fillet, a bolder Chardonnay (yeah, the more buttery type) would complement your meal.  Pork and Chicken can be enjoyed with your favorite Sauvignon Blanc, Pinot Grigio, Pinot Gris, or a less bold Chardonnay.

The guideline here to enhance you meal is bold with bold and soft with soft.  Bold food with overpower the flavors of a soft wine and bold wine will do the same to softer food flavors.