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Today, Julien looks back at 5 classic food and wine pairings and demystifies certain clichés about pairing wine with fish, poultry, cheese, rich dishes like pasta or barbecue and cakes.
1- With fish? White wine only!
So, I guess white wine will always be a safe choice with fish or seafood dishes, simply because fish generally has more subtle flavors, just like white wine versus red wine.
That said, this does not mean that white wine will always be the best choice and above all, it certainly does not mean that it will always be the best possible pairing with a fish dish.
Additionally, some people simply prefer to drink red wine, but also like to enjoy fish with it.
It is completely acceptable to pair red wine with fish dishes, but you should have a few things in mind.
Reds recommended with certain fish dishes: reds light on the fruit, with good acidity and few tannins like the fruity wines of Pinot Noir, Beaujolais or Gamay, you will also find some young Spanish wines based on Grenache or some fruity Italians like some Valpolicellas.
2- Wine with Poultry
Some will still say that poultry only goes well with white wine. Again, depending on the type of cooking technique and recipe, chicken, duck, turkey and others will have a wide variety of flavors and textures, with even more freedom to pair with styles of reds. bolder if you ask me!
3- Red wine with cheese
Perhaps indeed, again, you are safer with a red on a cheese board, as some cheeses can be so strong and powerful that they will overpower delicate whites.
But think about the delicious combinations available to you to experiment in search of extraordinary sensations if you allow yourself to also play with white wines and cheeses.
Recommended wine and cheese pairings:
-a crunchy Chardonnay will cut through the creaminess of a sweet Camembert or Brie much better, and for a much more delicate pairing than with a bold Cabernet Sauvignon for example.
-A good grassy, lemony and tangy Sauvignon Blanc on goat cheese can be phenomenal while most reds will taste harsh compared to the acidity of this type of cheese!
-Late harvest sweet or off-dry whites over blue cheese are another example of a delicious pairing.
-Gewürztraminer with strong and stinky cheeses… just perfect.
Of course, some cheeses arguably pair better with red wines, such as hearty, firm, hard, aged cheeses like aged Goudda, Cheddar, aged Manchego or Pecorino. These will definitely be wonderful with your Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo or Sangiovese.
4- Rich reds and rich dishes
Just like with cheeses, it's a common cliché to assume that a rich dish like lasagna, mac and cheese, a rich stew, meat pie, or fatty grilled meats are better with a rich, bold red. .
Although I won't say they can't look good together. Bold flavors and rich textures versus bold flavors and rich texture will often work very well. This will obviously always depend on your personal preferences and the occasion.
But you can also look at it from a different perspective and think: the dish is rich and strong in flavor, so let's go for a lighter option that will make everyone feel lighter and brighter after eating, and use the wine more as a palate cleanser rather than an added layer of opulence. Many white wines like a dry Pinot Gris or a dry Riesling will work very well.
5- Champagne wine with cake
Of course, Champagne sparkling wines are festive and synonymous with celebration, just as cakes often are, and they pair quite well together.
The only problem here is that very sweet cakes, like sugary iced cakes for example, don't really allow you to appreciate the wine, especially if it's a nice, expensive vintage of Champagne. Plus, if it's cake after a meal, well, everyone is usually too full to appreciate the nuances and delicate balance of the wine.
So why not instead serve your delicate and complex Champagne as an aperitif before the meal while everyone's taste buds are still sharp, and instead serve a slightly sweet Italian moscato or prosecco with the cake?
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