What to serve with the wine?

If you are hosting a dinner party, the key to success is in the details. From what appetizers to serve with which wines, to how many people you should invite. And of course, don’t forget the wine! If you’re hosting, experts recommend having at least one bottle of white and one bottle of red available, as well as an assortment of sparkling wines for those who prefer them. “People will drink anything, but they really want to drink what is best for that particular food.” – Anthony Giglio, beverage director at The Little Nell in Aspen.

It’s not always easy to figure out what wine to serve with which foods. We’ve put together some of the best advice from wine experts for pairing wines with appetizers, so you can be confident that your guests will enjoy their meal and drink. The following tips are courtesy of various expert sources on the subject, including Jean-Marc Brocard, Fred Dame, and The Siduri Group.

Salty and Sweet with Red Wine

A salty or sweet appetizer is usually best with red wine instead of white. Make sure to stick to lighter-bodied wines, as full-bodied reds will overpower the appetizers. This includes “soft” cheeses like brie or camembert, cured meats, pâtés, and smoked fish.
Sweet foods pair well with sweeter wines. This is another one that you don’t have to think too hard about. The rule of thumb when it comes to pairing sweet wines with dessert is the sweeter, the better! Try serving a crème Brulee topped with raspberries with Moscato or Riesling.

Strongly Flavored Appetizers with White Wine

Strong-flavored appetizers are best with white wines, which have a higher acidity level than their red counterparts. Pair dark meat dishes, tuna or anything else with a strong taste to it with a crisp white wine, such as Riesling, Gewürztraminer, or Sauvignon blanc.

Red Meat with White Wine

Red meat is usually served with red wine, but there are some exceptions that can sometimes push you in the direction of white. If the meat is spicy, for example, you’ll want to go with a slightly sweeter wine instead of something more tannic or full-bodied.
Pair spicy foods with white wines that have high acidity levels, which will help cut through the spicy food. Try serving a chicken and corn soup with a semi-dry Moscato, the acidity in the wine will help cut through both the spice and creaminess of your meal.

Grilled Meat with Rosé or White Wine

Grilled meats are very versatile when it comes to pairing them with wines. A crisp rosé, light white wine, or even a sparkling wine will work well.

Mushrooms with White Wine

In general, mushrooms should be paired with a full-bodied white wine to bring out the flavor of the fungi. If that’s not your first choice for dinner, try going with a red instead – but stick to the lighter ones, so the mushrooms don’t overpower.

Seafood with Sparkling and Rosé Wine

Seafood is often eaten with white wine, but it can also be paired well with rosé or even a sparkling wine instead. Each has its own unique flavor profile that will work well to cleanse your palate and make your meal more enjoyable.
Whether you are serving seafood or meat, how you prepare it can have a big impact on what wine is best served with it. For example, if you are planning on serving fish with the skin still on, pair your seafood dish with a white wine that has high acidity levels to cut through the fattiness of the fish. If you are cooking the fish with the skin removed, pair it with a red wine that has high tannin levels to stand up against the fattiness. Meat served without the fat will need to be paired with a milder wine because you are losing an element of flavor. A medium-bodied/full-bodied wine would do well here.

Roasted or Baked Dishes with Red Wine

You usually want to stick with red wine when you’re pairing a roasted dish, especially if it’s something like a duck (which is often prepared this way). One exception: fish like cod, haddock, and halibut works well with white wines since their flesh is softer than the meat of red meats like beef or lamb.

Chicken with Red and Rosé Wine

Chicken is another versatile option when it comes to pairing because it can be served in so many ways. You can go with a full-bodied red wine if you’re serving the chicken with a sauce, but if it’s served plain you can pair it with something lighter like a rosé

When serving food that has a lot of flavors, it’s best to go for the red wines. If you are having guests over for dinner, try serving smoky-flavored blue cheese or creamy brie with hearty appetizers like grilled steak skewers. The tannins in red wines have the ability to cut through the fat in these appetizers. Wines with high tannin levels include Cabernet Sauvignon, Merlot, or Syrah.

Tannin levels in red wine are typically high, which makes it a good choice for pairing with rich meat or pasta dishes. When thinking of red wines, think Italian food. An example would be spaghetti bolognese paired with a full-bodied wine like Shiraz.

Bon Appétit!