The right wine can truly enhance a dish and make your dinner party a success.
While it’s all up to you, here are some basic guidelines.
Beef or Lamb
If you are serving beef or lamb, red wine such as a full-bodied red such as a shiraz or cabernet/shiraz blend works well. Suitable wines include Barbera, Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, and Zinfandel.
White wine is the usual pick for chicken. For grilled or roast chicken, try a Chardonnay. For chicken cooked in a rich sauce, try a Shiraz or a medium-bodied Cabernet Sauvignon.
Fish and seafood
Select a white wine for fish and seafood. These wines would include Chardonnay, Riesling, Pinot Grigio, and Sauvignon Blanc. Grilled firm-flesh fish matches well with Chardonnay or an aged Semillon, while a hearty fish stew is excellent accompanied by Pinot Noir. For flaky fish, choose a dry Riesling or a Chardonnay.
A sweet Reisling may be suitable if your meal is spicy. The sweetness of these wines can be drank quickly to offset the spiciness of the food.
Venison and other game
Choose a spicy red like Sangiovese or Shiraz for game such as venison, bison, or kangaroo.
Try a Pinot Noir or a Shiraz for a duck or quail dish.
Full-bodied wines go well with hard cheese, such as a full-bodied Shiraz with cheddar cheese. Soft cheese part goes well with dry Riesling, Marsanne, or Viognier, and sweet wine is a good match for blue cheese.
Sweet wines are a good choice, provided that the dessert is not as sweet as the wine. Take note that when pairing deserts and dessert wines, choose a wine that is not a touch lighter and not as sweet so as to not overwhelm the tastebuds.
Now that you know how to pair your food, check out the PengWine shop for your next soiree!