As every event planner would say, mastering the fine art of food and wine pairings is essential. Having the knowledge of the best ways to pair wine with your dishes ultimately will enhance your dining experience (and your popularity with friends and family!) To help you along your path to culinary excellence, we’ve created a list of the best red wine pairings for every palate.
Recipes centered around ingredients like truffles and mushrooms traditionally go great with Pinot Noir, “which are light-bodied but full of savory depth,” says foodandwine.com. For bold inspiration, try one of these recipes from Bon Appetit
This wine pairs best with a good piece of meat, since its unique tannins serve to freshen the palate after each bite. “California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops—like lamb chops with frizzled herbs,” says foodandwine.com.
According to foodandwine.com, “Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.” For a country esque meal with an Asian twist, try pairing Malbec with this chicken drumstick recipe.
Look for a red wine with a hint of spice when working with a heavily seasoned meal. Cabernet Franc from France, Xinomavro from Greece, and Syrah from Washington are all excellent choices.
“If you can use the same adjectives to describe a wine and a dish, the pairing will often work. For instance, the words rustic and rich describe Zinfandel, Italy’s Nero d’Avola and Spain’s Monastrell as well as creamy chicken-liver mousse,” says foodandwine.com. Try this chicken and mushroom mousse recipe from FoodNetwork for a culinary treat.
“The flavors of foods and wines that have grown up together over the centuries —Tuscan recipes and Tuscan wines, for instance — are almost always a natural fit.” foodandwine.com recommends this recipe for a pappardelle with veal ragù in accompaniment with a medium-bodied Chinati.
One of the most popular wines in the U.S., Merlot is known for it’s fruity dark notes that are similar to Cabernet Sauvignon, but with a rounder and softer overall taste. Pan-seared duck breast layered in blueberry sauce is an excellent accompaniment. “Merlot loves duck. And the feeling is mutual. Roast duck, grilled duck, duck with fruit sauce — they’re all mad for Merlot,” says dish.allrecipes.com. They recommend this recipe for when “special guests are coming over and you want to cover yourself in glory.”
