Our Wine Philosophy

Weights	White Wine Grapes	Food Pairing Chart
Pairing	Red Wine Grapes

Weights of Wine

In food and wine pairings, the most basic element considered is "weight"-the balance between the weight of the food (a heavy, red sauce pasta versus a more delicate salad) and the weight or "body" of the wine (a heavy Cabernet Sauvignon versus a more delicate Pinot grigio). In wine tasting, body is determined primarily by the alcohol level of the wine and can be influence by the perceptions of tannins (from the grape skins or oak) and extract (the dissolved solids in the wine derived from winemaking processes like extended maceration and sur lie aging). An oaked Chardonnay from a warm wine region, such as Australia will be "heavier" in body than a stainless steel fermented Chardonnay from a cooler wine region such as Chablis. Pairing heavy wines with light dishes or vice versa can result in one partner overwhelming the other. The "weight" of a food can also be described in terms of the intensity of its flavors-such as delicate and more subtle flavors versus dishes that have more robust and hearty flavors. A key to pairing upon this principle is to identify the dominant flavor of the dish. Sauces can be the dominant flavor instead of the meat or main component. While poached fish is usually light bodied and better served with a light white, if the fish is served with a heavy cream sauce it could be better balanced with a fuller bodied white wine or light red.

Below is a rough guideline of the various weights of wines. Winemaker and regional style as well as oak treatment can cause a wine to be lighter or heavier in body. For example, Pinot noir can vary from being very light to more medium bodied. Another example is the influence of regional climates. Warmer climate wine regions tend to produce wines with higher alcohol levels and thus more fuller bodied wines so that a Sauvignon blanc from California may have a heavier weight than a Sauvignon blanc from the Loire.

Lighter whites
Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Gruner Veltliner, Vinho Verde

Medium to heavy whites
Oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites (Viognier, Roussanne, Marsanne) and New World Chardonnay

Lighter reds
Beaujolais, Dolcetto, some Pinot noir

Medium reds
Chianti, Barbera, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir

Heavier reds
Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco and Barolo

Paring Wine

While a perfect balance where both food and wine are equally enhanced is theoretically possible, typically a pairing will have a more enhancing influence on one or the other. Master Sommelier Evan Goldstein notes that food and wine pairing is like two people having a conversation "one must listen while the other speaks or the result is a muddle". This means either the food or the wine will be the dominant focus of the pairing, with the other serving as a complement to enhance the enjoyment of the first. In regards to weight and intensity, if the focus of the pairing is the wine then a more ideal balance will be a food that is slightly lighter in weight to where it will not compete for attention with the wine but not too light to where it is completely overwhelm. If the focus of the pairing is to highlight a dish then the same thought would apply in pairing a wine.

Complement and Contrast

After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast. The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish.
The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy, lemon sauce. The crisp, acidity of the wine serves as a contrast that can cut through the creaminess of the sauce and give a different, refreshing sensation for the palate as oppose to what a complementary pairing, such as a creamy, buttery Chardonnay would bring. For most of history, the "complementary strategy" was the prevailing thought on food and wine pairing. In the 1980s, as more people started to discover and experiment with pairings, the idea of using contrast started to gain more favor. It follows the same idea that the "salty/sweet" pairing does in cooking (such as salty peanut butter with sweet jelly). The same food may be complemented or contrasted: a hard, nutty cheese such as Hirtenkase should have "a nutty, slightly sweet wine with it, “or a full bodied red wine.

Physical Properties of Wine

While it is often said that "taste is subjective", there are quantifiable taste characteristics (like bitter, sweet, salty or sour) that can be perceived and measured as low, moderate or high--such as measuring the sweetness of honey or the saltiness of oysters. Flavors, such as butterscotch, char and strawberry, are more personal and can't be quantifiable. flavors are either perceived to be present or not. The perception of flavors is linked to our sense of smell, while tastes come from the sensory glands of the taste buds. Though individual sensitivity to the different taste "senses" can vary, wine experts will often recommend pairings based on these more objective measurements rather than the more subjective concept of "flavors". In wine there are three basic tastes-bitter, sweet and sour. These three taste can each be identified with a primary component of the wine-tannins (bitter), residual sugar (sweet) and acidity (sour). A fourth component, alcohol, is identified in wine tasting with a perception of "heat" or hotness in the back of the mouth and is the primary factor influencing the body of the wine. The residual heat of the alcohol can be considered in food pairing with some ingredients minimizing the heat of the wine while some will accentuate it.

Acidity

The acidity of salad dressing and tomatoes can cancel some of the tartness in a Beaujolais wine, allowing the fruit to be more noticeable.
Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands. Mouth watering can also serve to stimulate the appetite. In wine there are three main acids that have their own associated flavors-malic (green apples), lactic (milky) and tartaric (bitter). In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through the heaviness and be a refreshing change of pace on the palate. In cooking, acidity is often used in similar fashions such as a lemon wedges with a briny seafood dish such as oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is less tart than the dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own maybe soften when paired when an acidic and tart dish. The complementing "tartness" of the food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable.

Sweetness

The sweetness of wines is determined by the amount of residual sugar left in the wine after the fermentation process. Wines can be bone dry (with the sugars fully fermented into alcohol), off-dry (with a hint of sweetness), semi-dry (medium-sweet) and dessert level sweetness (such as the high sugar content in Sauternes and Tokays). Sweet wines often need to be sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the cake will have off flavors. In food pairings, sweetness balances spice and heat. It can serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spicy Asian cuisine. ] It can accentuate the mild sweetness in some foods and can also contrast with salt such as the European custom of pairing salty Stilton cheese with a sweet Port. Sweetness in a wine can balance tartness in food, especially if the food has some sweetness (such as dishes with sweet & sour sauces)

Bitterness

The proteins and fats in cheese can soften the perception of tannins in wine making a wine seem less bitter and fruitier. The bitterness associated with wine is usually derived from a wine's tannins. Tannins add a gritty texture and chalky, astringent taste. It can enhance the perception of "body" or weight in the wine. Tannins are normally derived from the skins and stems of the grapes themselves (leeched out during the maceration process) or from contact with oak during barrel aging. Tannins react to proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In the absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth--accentuating the bitterness and having a drying effect on the palate. Various cooking methods, such as grilling and blackening can add a bitter "char" component to the dish that will allow it to play well with a tannic wine. While fish oils can make tannic wines taste metallic or off. Bitter tannic wines like Barolo and Cabernet Sauvignon can overwhelm a lot of foods but can be soften by fatty foods with a lot of proteins such as hard cheeses or meats. The dry tannins also serve as a cleansing agent on the palate by binding to the grease and oils left over in the mouth. Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors.

Alcohol

Alcohol is the primary factor in dictating a wine's weight & body. Typically the higher the alcohol level, the more weight the wine has. An increase in alcohol content will increase the perception of density and texture. In food and wine pairing, salt and spicy heat will accentuate the alcohol and the perception of "heat" or hotness in the mouth. Conversely, the alcohol can also magnify the heat of spicy food making a highly alcoholic wine paired with a very spicy dish one that will generate a lot of heat for the taster.

Other Pairing Principles

Beyond the basic guidelines listed above, food pairings can dive even further into matching several layers of texture and flavors. The term "bridge ingredients" refer to ingredients and flavors that have certain affinities to wine pairing (such as slow cooked onions to creamy wines, etc). It can also refer to using particular herbs and spices perceived in the wine (such as rosemary in some Cabernet Sauvignon) and adding them to the dish as an ingredient. Their presence in a dish may increase the likelihood that the certain wines will pair well.

Types of Wine Grapes

White Wine Grapes

Riesling

(Rees-ling) Riesling should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Food-Wine Pairing: Dry versions go well with fish, chicken and pork dishes.

Districts: The classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern USA is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet and lacking in acidity for balance.

Typical Taste: In varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Gewürztraminer

(Gah-vurtz-tra-meener) A very aromatic variety.

Food-Wine Pairing: Ideal for sipping and with Asian food, pork and grilled sausages.

Districts: Best-known in Alsace, Germany, the USA West Coast, and New York.

Typical Taste In varietal wine: fruity flavors with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as other kinds of dry whites.

Chardonnay

(Shar-doe-nay) Chardonnay was the most popular white grape through the 1990's. It can be made sparkling or still.

Food-wine pairing: It is a good choice for fish and chicken dishes.

Districts: Chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is grown with success in most viticultural areas under a variety of climatic conditions.

Typical taste: In varietal wine: often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 12 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different.

Sauvignon Blanc

(So-vee-nyon Blah)

Food-Wine Pairing: A versatile food wine for seafood, poultry, and salads.

Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with semillon. It is also grown extensively in the upper Loire valley where it is made as a varietal wine.

Typical Taste: In varietal wine: generally lighter than Chardonnay — Sauvignon blanc normally shows an herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smoky qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates.

Muscat

(Moos-cat) More a family of grapes than a single variety, muscat bears no relationship with the Muscadet wine.

Food-Wine Pairing: Muscat shows best on its own: without food.

Districts: Any warmer climates.

Typical Taste: Often sweet and always fruity, with a characteristic grapefruit and musky aroma. Muscat wines are instantly recognizable to anyone who has tasted a Muscat table grape.

Pinot Grigio

(Pee-no gree-zo) Pinot Grigio is the name of the pinot gris variety where grown in Italy.

Food-Wine Pairing: versatile.

Districts: Pinot Grigio is planted extensively in the Venezia and Alto-Adige regions of Italy. It is called malvoisie in the Loire Valley. In Germany and Austria pinot gris is known as the Ruländer or Grauer Burgunder where it is used to make pleasant, young, white wines. Similar aliases are used in the German settled regions of Australia. Pinot grigio is also grown in the western coastal regions of the U.S.A.

Typical Taste: Pinot Grigio can produce crisp, dry wines with good acid "bite". Alsace Pinot Gris shows aromatic, fruity flavors that improve with a couple of years in the bottle.

Semillon

(Say-mee-yaw)

Food-Wine Pairing: Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad.

Districts: Sémillon is the major white grape in the Bordeaux region of France. Sémillon is also known as Hunter (River Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux. Sémillon is also grown in Chile, Argentina, Australia, and California.

Typical Taste: The wine varietal features distinct fig-like character. Sémillon is often blended with sauvignon blanc to delimit its strong berry-like flavors.

Red Wine Grapes

Zinfandel

(Zin-fan-del) Zinfandel is perhaps the world's most versatile wine grape, making everything from blush wine (White Zinfandel), to rich, heavy reds.

Food-Wine Pairing: Very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.

Districts: Only found in California.

Typical Taste: In varietal wine: often a zesty flavor with berry and pepper.

Syrah

(Sah-ra or Shi-raz) Shiraz or syrah are two names for the same variety. Europe vine growers and winemakers only use the name syrah.

Food-Wine Pairing: Meat (steak, beef, wild game, stews, etc.)

Districts: Syrah excels in France's Rhône Valley, California and Australia.

Typical Taste: In varietal wine: aromas and flavors of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.

Toffee notes if present come not from the fruit but from the wine having rested in oak barrels.

The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world's finest, deepest, and darkest reds with intense flavors and excellent longevity. You'll discover Syrahs of value and elegance by reading my reviews of French wines.

Merlot

(Mer-lo) Easy to drink. Its softness has made it an "introducing" wine for new red-wine drinkers.

Food-Wine Pairing: Any will do.

Districts: A key player in the Bordeaux blend, merlot is now also grown on the US West Coast, Australia, and other countries.

Typical Taste: In varietal wine: black-cherry and herbal flavors are typical. The texture is round but a middle palate gap is common.

Cabernet Sauvignon

(Ka-ber-nay So-vee-nyon) Widely accepted as one of the world's best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.

Food-Wine Pairing: Best with simply prepared red meat.

Districts: Cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.

Typical Taste: In varietal wine: full-bodied, but firm and gripping when young. With age, rich currant qualities change to that of pencil box. Bell pepper notes remain.

Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste.

Another article deals with the health benefits of polyphenols.

Pinot Noir

(Pee-no Nwar) One of the noblest red wine grapes — difficult to grow, rarely blended, with no roughness.

Food-Wine Pairing: Excellent with grilled salmon, chicken, and lamb.

Districts: Makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand.

Typical Taste: In varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.

Sangiovese

(San-gee-o-ve-zee)

Food-Wine Pairing: A good choice for Italian and other Mediterranean-style cuisines.

Districts: Sangiovese produces the Chiantis of Italy's Tuscany district and, of late, good wines from California.

Typical Taste: In varietal wine: the primary style is medium-bodied with fresh berry and plum flavors.

Barbera

(Bar-bear-a) Not as popular as Merlot but with similar attributes.

Food-Wine Pairing: Barbera wines are versatile: they match many dishes, including tomato sauces.

Districts: Another classic red of Italian origin. Widespread in California.

Typical Taste: In varietal wine: Juicy black cherry and plum fruit, a silky texture and excellent acidity. You may wish to read tasting notes of Barberas at La Spinetta.

Malbec

(Mal-bek)

Food-Wine Pairing: All types of meat-based meals.

Districts: Malbec has its origins in the French Bordeaux region. It is grown as côt in the Loire Valley and auxerrois in Cahors. Malbec has also been recognized as médoc noir or pressac again in France. Malbec is widely grown in Argentina, where it is the most popular red grape variety. It is also available in Chile, in Australia, and in the cooler regions of California.

Typical Taste: In varietal wine: Malbec’s characteristics vary greatly depending on where it is grown and how it is transformed. Generally it produces an easy-drinking style, well colored wine that tastes of plums, berries, and spice.

Malbec is often blended with other varieties such as cabernet franc, cabernet sauvignon, merlot, and petit verdot to make Bordeaux style wines. Malbec and some such blends may present some health benefits.

Food Paring Charts

White Wines

	Chenin Blanc	Gewurztraminer	Dry Riesling	Sauv. Blanc	Chardonnay	White Riesling
Mild Cheese	✓	✓	✓	✓	-	✓
Strong Cheese	✓	-	✓	✓	✓	-
Appetizers	✓	✓	✓	✓	✓	-
Oysters	-	-	-	✓	✓	-
Shrimp, Crab, Lobster	✓	-	✓	✓	-	-
Shellfish	✓	-	-	✓	-	-
Seafood w/ Lite Sauce	-	-	✓	✓	✓	-
Seafood w/ Cream Sauce	-	-	-	-	✓	-
Grilled Fish	-	-	✓	✓	✓	-
Pasta w/ Cream Sauce	-	-	-	✓	-	-
Pasta w/ Red Sauce	-	-	-	-	-	-
Asian Food	✓	✓	✓	-	-
Poultry	✓	✓	✓	✓	✓	-
Pork	-	✓	✓	-	✓	-
Beef	-	-	-	-	-	-
Chocolate	-	-	-	-	-	✓

Red Wines

	Beaujolais	Pinot Noir	Merlot	Cabernet	Zinfandel	Port
Mild Cheese	-	-	-	-	-	-
Strong Cheese	✓	✓	✓	✓	✓	✓
Appetizers	✓	-	-	-	-	-
All Seafood	-	-	-	-	-	-
Pasta, Cream Sauce	-	-	-	-	-	-
Pasta, Red Sauce	✓	✓	✓	✓	✓	-
Asian Food	-	-	-	-	-	-
Poultry	✓	-	-	-	-	-
Pork	✓	✓	-	-	-	-
Beef	-	✓	✓	✓	✓	-
Fruit / Dessert	-	-	-	-	-	-
Chocolate	-	-	-	-	-	-

	Extra Dry	Brut	Blanc de Blanc	Blanc de Noir
Mild Cheese	✓	✓	✓	-
Strong Cheese	✓	✓	✓	✓
Appetizers	✓	✓	✓	✓
Shrimp, Crab, Lobster	-	✓	✓	✓
Shellfish	-	✓	✓	✓
Seafood w/ Lite Sauce	-	✓	✓	✓
Seafood w/ Cream Sauce	-	-	-	-
Grilled Fish	-	-	-	-
Pasta w/ Cream Sauce	-	-	-	-
Pasta w/ Red Sauce	-	-	-	-
Asian Food	✓	✓	✓	-
Poultry	✓	✓	✓	✓
Pork	-	-	-	-
Beef	-	-	-	-
Fruit / Dessert	✓	✓	✓	✓
Chocolate	-	-	-	-