Does the idea of pairing a wine with a dish seem like a complicated process that takes away the joy of simply drinking what you love with your food? Or is it possible to have both? Finding a pairing that works doesn’t have to be a stressful search for perfection. The goal is to have fun experimenting with different wines to find one that complements the flavors in the food while appealing to your personal taste. You may discover that pairing is a surprisingly palate pleasing experience.
There are no hard and fast rules, as taste is always subjective. But by following a few basic guidelines provided here, you’ll begin to understand how flavors affect each other in wine and food. Only five universal flavors exist in everything we eat and drink: sweet, salty, acidic, bitter, and umami. Find a good balance between those present in your food and wine of choice, and you’ve got a successful pairing.
To get you started, I’ve got a couple of tasty fall appetizer recipes and suggested pairings. Whip up these easy crostini and invite some friends over for a tasting party. Set out a few wine selections for each dish. Ask guests to share their favorites and why they prefer one over another. There’s no better way to learn more on your pairing journey than by sharing it with friends.
1 ) Food flavor profile: acidic
Examples: citrus fruit, tomatoes, dairy products, light seafood dishes
Complementary wines: Acid in food balances acidic wine
Examples: Sauvignon Blanc, Riesling, Italian wines, unoaked Chardonnay
2) Food flavor profile: sweet
Examples: fruits, corn, carrots, ketchup
Complementary wines: Sweeter wine - combined, creates less sweetness
Examples: Riesling, Chenin Blanc, Oaked Chardonnay
3) Food flavor profile: bitter
Examples: arugula, cranberries, broccoli rabe, dark chocolate
Complementary wines: Crisp whites, Rosé, low tannin reds - cuts bitterness in food
Examples: Chablis, Sauvignon Blanc, Pinot Grigio (whites), Pinot Noir, Gamay (low tannin reds)
4) Food flavor profile: salty
Examples: Hard aged cheeses, bacon, smoked meats, salty snacks
Complementary wines: Very acidic wine - tastes fruitier with salty foods
Examples: Pinot Grigio, Chenin Blanc, Sauvignon Blanc, Pinot Noir, Chablis, Dry Riesling
5) Umami
Examples: mushrooms, tomatoes, Worcestershire sauce, anchovies, miso, red meats, Italian food
Complementary wines: Dry reds or whites, light to full-bodied reds, light crisp whites
Examples: Cabernet Sauvignon-dry, full-bodied red (great for red meat and heavier creamy dishes); Pinot Noir-dry, light-bodied red; Pinot Grigio and Sauvignon Blanc (light crisp whites)
Beef Tenderloin Crostini
Makes about 2 dozen
Suggested pairings: Decoy Limited Cabernet Sauvignon, Markham Vineyards Merlot, Ken Wright Cellars Pinot Noir (Available at Cool Springs Wine & Spirits)
(2) 8 ounce fillet mignons
Kosher salt and black pepper
Olive oil
1 tablespoon butter
1 baguette, ¼” sliced
1 pound Petite Gold potatoes, sliced thin longways
2 tablespoons chopped chives
Horseradish Sauce
1 cup sour cream
2 tablespoons horseradish
¼ teaspoon honey
½ teaspoon salt
Preheat oven to 350º.
Sprinkle fillets with Kosher salt and pepper.
In an oven safe skillet, heat olive oil and butter over medium heat. Sear fillets for about 3 minutes per side. Place
skillet in oven. Cook 10-15 minutes to 130º-135º for medium rare, 140º for medium. Rest. Thinly slice crossways.
Toss potatoes in 2 tablespoons olive oil, 1 tablespoon Kosher salt, and ½ teaspoon pepper. Spread onto a baking
sheet. Bake 10-15 minutes until tender.
Meanwhile, whisk together horseradish sauce ingredients in a small bowl.
Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with Kosher salt. Toast 10-12 minutes.
Top each baguette slice with a potato slice, tenderloin slice, and horseradish sauce. Sprinkle with chives.
Autumn Crostini with Spiced Apple-Pear Chutney
Makes about 2 dozen
Suggested Pairings: Weingut Langguth Riesling, Sonoma-Loeb Chardonnay (available at Total Wine & More),
Les Lys Vouvray (Chenin Blanc) (Available at Cool Springs Wine & Spirits and others)
1 baguette, ¼” sliced
Olive oil
1 wheel Brie
Chopped Italian parsley
Spiced Apple-Pear Chutney
1 tablespoon olive oil
¼ cup chopped onion
1 apple, ¼” diced
1 pear, ¼” diced
¼ cup pear preserves
½ cup jalapeño pepper jelly
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup orange juice
2 tablespoons apple cider vinegar
¾ cup apple juice
½ teaspoon Worcestershire sauce
½ cup golden raisins
Preheat oven to 350°.
Place baguette slices on a baking sheet. Brush with olive oil. Toast 10-12 minutes.
Place Brie (rind intact) on a foil-lined baking sheet. Bake 15-20 minutes to melt cheese.
Meanwhile, prepare chutney: In a medium saucepan, heat olive oil over medium heat. Add onion. Cook until
translucent. Add remaining ingredients. Cook until thickened to a syrupy consistency.
Spread brie on each crostini. Top with chutney. Sprinkle with parsley.
"You’ll begin to understand how flavors affect each other in wine and food. Find a good balance between those present in your food and wine of choice, and you’ve got a successful pairing."