When pairing food and wine, many culinary experts recommend first considering the food being served, then choose the wine accordingly. It’s important to keep in mind that food has several flavor profiles, including acidity, bitterness, fat, salt and sugar. A wine’s flavors and taste come from its elements: alcohol content, acidity, fruit, sugar and tannins. The right balance happens when their respective characteristics complement one another in flavor, richness and texture. Wine connoisseurs also maintain if a person can describe both a wine and a food using similar adjectives, the pairing will work well. Whichever way you decide to pair, below are 5 delicious (and seemingly unlikely) food and wine combinations to enjoy this summer:
1. Broiled or grilled salmon with Pinot Noir wine
Meaty, moist and rich salmon pairs well with violet-hued velvety wine and makes a delectable dinner combination.
2. Fried chicken with champagne, cava or prosecco
Sparkling, effervescent wines with bright acidity and carbonation cut through oil, battered breading and salty texture for the perfect picnic lunch.
3. Grilled cheese with rosé wine
Creamy, protein rich cheese pairs well with rosé wine’s dry acidity and fragrant fruitiness, making this comfort food favorite a feast of flavors and textures.
4. Pasta Genovese with Vermentino wine
A summer classic, pesto pairs well with this versatile Italian wine, also known as Rolle wine in France. The wine’s full body texture balances the rich olive oil and pine nut purée, while its floral aromas complement the pasta’s fresh herbs for delicious al fresco dining.
5. Grilled or roasted asparagus with Chianti wine
The vegetal taste of asparagus can often clash with wine. However, like meat, grilling or roasting asparagus intensifies its flavor. The smoky taste enhances Sangiovese’s bright acidity for a flavorful combination.