Pair Local Wine with Local Food

Celebrating local food is always fun. But when you choose a local or regional wine to serve with that local food it will elevate the food and the wine. Your family and guests will appreciate the robust local flavors and get to experience their favorite foods in a new way. 

For example, if you’re serving a Greek dish, choose a Greek wine from the same region as the dish to make those flavors sing. Or, if you’re serving tomato-based Italian dishes serve them with a tangy Italian red wine like a Chianti.

Pair by Weight

Weight in food and wine doesn’t mean actual weight, it means perceived weight. For example, a pan-fried fish fillet is perceived as lighter than a fish fillet that is crusted with cheese and baked. Wine also has a perceived weight. A bright Sauvignon Blanc is perceived as lighter than an oaky Chardonnay. A deep Merlot is perceived as heavier than a Nebbiolo. 

Serve light food with light wines, and heavier foods with heavier wines. This will keep the meal balanced and make sure that the taste of the wine isn’t overshadowed by the rich taste of the food. 

Complementary Pairings

Complementary pairings are simple pairings that use the flavors of the food and wine to create a meal with complexity and depth. For example, you can pair a peppery-rich steak with a Syrah that has black pepper accents. Or pair pork ribs in a plum sauce with a Merlot that has notes of plum. Seafood and Chardonnay go together perfectly because the crisp Chardonnay complements the buttery notes of the fish.

Contrasting Pairings

You can also do contrasting pairings when you want to highlight certain flavors. Serving a contrasting wine can make very heavy or rich foods less overwhelming. For example, acidity can cut through fat, so serving a tart wine with a heavy dessert or a fatty main course will make the meal less dense.

Pair Wine with Your Guests in Mind

If your guests aren’t really wine experts then you don’t want to overwhelm them with a wine that is too harsh or has too many flavor notes. And if your guests do know their wines you don’t want to serve the same wine that you’d serve at a backyard barbecue for a formal dinner. When you’re creating wine and food pairings keep the occasion and your guest list in mind.