Debunking Common Myths About Pairing Fine Wine and Gourmet Food

Last updated 11 months ago

When it comes to pairing wine and food, there are many rules that have become widely recognized. The fact is that wine and food are meant to be enjoyed together, and many of the standard rules surrounding wine pairing can hinder your enjoyment of your favorite foods, like steak and seafood. There are some pairings that might work better than others, but you should work with the flavors you enjoy instead of believing these popular wine pairing myths:

White wine doesn’t pair with red meat. The red wine and red meat pairing is a classic combination, but it is not the only one that works. White wines can be excellent with steak, particularly if it is accompanied by seafood. You might also consider a white wine if you are enjoying a rich side with your steak, such as chateau potatoes or creamed spinach.

Rose wines are inferior to reds and whites. White zinfandel has given a bad name to rose wines, but these wines can actually feature complex and interesting flavors that red and white wine lovers can enjoy.

Only inexperienced wine drinkers ask for pairing suggestions. The house sommelier is the best resource for discovering the most pleasing pairings with the chef’s creations. Even the most experienced wine drinkers may take a suggestion for a bottle to order, as the idea is to enhance the flavors of the meal rather than experience the wine on its own.

The cork indicates wine quality. When the wine is brought to the table, there is no real need to spend time evaluating the cork. If the wine is corked, it will show in the flavor. This means you can simply taste a sip of the wine when it is poured by the server without sniffing or feeling the cork.

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