Red Wine Pairing, What Works?

Red wine pairing is no different than any other food and wine pairing. The same principles apply because you are looking for the same thing, a great combination. And you are asking the same question, how do I make it work? Here we have the mirror image of white wine. Just like most white wines are considered light, in relative terms; most red wines are thought of as full-bodied, again relatively speaking.

Most red wines have a higher alcohol level, that is why they are heavy-bodied. For this reason most red wines pair better with heartier foods, such as roast beef, creamy dishes, and heavy stews.

As with white wines, there are differences between the various types of red wine. A Pinot Noir is considered lighter than a Cabernet Sauvignon, so the food and wine combinations that work best will be different with each of these wines.

A great activity is to try different simple foods with a variety of red wines. Gather three types of red wine, a Pinot Noir, a Merlot, and a Cabernet Sauvignon.

Gather foods, such as: a piece of apple, some walnuts, a piece of roast beef, a piece of cheddar cheese, or a piece of blue cheese.

Taste each wine, then try a piece of each of the foods. Finally, try each wine with each piece of food together. You will notice that some foods taste better than others with each wine. Each combination will accentuate aspects of the wine, or the food, that another combination does not.

I think this exercise will open your eyes, and it definitely will contribute to your wine education.


Experiment and Have Fun!

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