The world of wine can be overwhelming and, at times, intimidating – so many varietals, so many variables. But selecting wine that’s enjoyable and well-matched to the occasion doesn’t have to be hard. Take the time to explore, and follow these tips to pick a bottle you can be proud of.
Know your audience. If you’ll be with a sophisticated crowd, feel free to experiment with a more unique and more intense wines, like zinfandels, cabernets, and buttery chardonnays. If the people you’ll be with aren’t big wine drinkers, stay with safer, more approachable wines, like merlots, chiantis and pinot grigios.
Know what you’ll be eating. Long gone are the days of beef, pork and lamb. That said, you’ll generally want to match the intensity of the wine for chicken and fish and red for of the meal. For red meats and bold, flavorful sauces, you’ll want a heartier red, like a cabernet, or a full-bodied white like a California chardonnay. For delicate fish or poultry, you might want a crisp white like a Sauvignon Blanc, or a light red, like a pinot noir. You can also work contrasts with some dishes – a dry, bright Pinto Grigio could be the perfect companion to a rich alfredo sauce, and a citrusy Sauvignon Blanc can make the perfect complement to spicy foods, for instance. Remember, though, that pairing wines is a subjective thing 0 if you like the combination that makes it good.
Wines from particular kinds of grapes do tend to have similar characteristics. Knowing these will make it easier to find what you like:
Common reds:
Cabernet Sauvignon - A full-bodied red wine that tends to be high in tannins, for a dry, smooth flavor.
Zinfandel - An intense red wine, both spicy and fruity, generally grown in the U.S.A.
Merlot - A mellow red with hints of currant, berry and plum.
Syrah/Shiraz - A full-flavored wine best set to accompany hearty foods like red meats and stews.
Common Whites:
Chardonnay - A versatile and popular white wine, it can vary widely depending on where it was produced and how it was treated. California chardonnays, often aged in oak, tend to be smoky, buttery, with hints of caramel. French chardonnays tend to be softer with a full fruit.
Sauvignon Blanc - A dry, crisp white wine with citrus and grass flavors.
Pinot Grigio - A light, dry white wine with acidic tones when it comes from Italy or California, it can be a medium-bodied with notes of apple or pear when it comes from Alsace or Oregon.
To pair your wine with the perfect dish, try our Interactive Wine Pairing Tool!