Did you know that in the United States of America, there are over 11,000 wineries?
Whether you are a wine pro or more of a wine novice, this is a crucial skill to know. The right pairing can awaken the flavors and aromas of the wine and food.
Not all pairings are created equal, and with so many different types of food, you must choose the right wine to pair with your dish. Curious as to what wines go best with what foods?
If so, you’ve come to the right place! Read on for an in-depth guide on how to pair sweet red wine with food.
Structure and Texture
The fuller body of the wine should be enough to balance out the sweet fruit and tannins, making sure not to overpower the flavors in the food. For example, a full-bodied Amarone is much richer than a Pinot Noir, so heavier dishes like meaty lasagna or grilled steak will go well with this type of wine.
On the other hand, if you’re going for something a bit lighter, a Zinfandel or a Merlot could be a great match to dishes like pulled pork or roasted vegetables. Sweetness should offset any spiciness in the food, while the firm tannins in the wine will help to bring out any nuances in the flavor.
Food pairing is an integral part of appreciating red wine. When pairing sweet red wine with food, it is essential to match colors. A light red such as Lambrusco should be paired with more delicate foods such as whitefish, goat cheese, and shellfish or lightly flavored white meat such as chicken.
A full-bodied red wine such as Cabernet Sauvignon should be paired with heavier foods such as roast beef, lamb, game meats, and even dark chocolate. A rich, sweet red like Port should be paired with sweeter foods like cheesecake, apple pie, and ripe fruits.
If you are not sure what kind of food to pair with a particular red wine, then a simple pH chart can help you find the best complementary flavors and colors. Remember, the key to a thriving food and wine pairing is to match colors and balance sweet and savory flavors.
Pair With the Sauces
Try a Chianti-style wine with a red sauce full of fresh herbs like oregano and basil for an Italian-style meal. A sweeter, medium-bodied red wine, like a Rosé or a Lambrusco, pairs beautifully with creamy, buttery sauces containing mushrooms, garlic, or onions. For a more decadent meat-based sauce, like a classic beef bourguignon, a full-bodied, dry red blend like a Cabernet Sauvignon or a Rioja can be a great match.
Semi sweet red wines can be delightful with grilled or seared meats, prepared with sweeter sauces such as teriyaki, honey mustard, or barbecue. Look for a younger varietal or vintage so that the soft tannins balance out some of the sauce’s sweetness. To have the best red wine experience, you must first know these tips on persevering wine. This will give you an idea of how to prolong its taste after opening.
Follow These Tips on Pairing Sweet Red Wine With Food
Though preference is subjective, enhancing both flavors is key to successful food and wine pairing. A sweet red wine pairs best with sweet foods, such as dark and dried fruits, pork, desserts, or cheese. Try your pairings, and you may be surprised at the delicious results.
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