Most people believe that you drink red wine with red meat and white wine with chicken. That’s not 100% true.
It’s more accurate to say that the best food and wine pairings are based upon the type of food preparation. A good rule of thumb to find the best wine pairings includes lighter sauces + white wines and heavier sauce + red wine.
I don’t think you have to be too strict about your food and wine pairings. I happen to like to drink red wine, so I have found the right red to accompany almost any gourmet dinner.
- Beaujolais works well with a lighter meal; you’ll like to drink red wine from the lighter end of the red spectrum.
- If you can’t find Beaujolais, a good Pinot Noir wine from Oregon works just as well- if not better- for your best wine pairings. I like Eola Hills Pinot Noir wines, circa early 2000’s.
- For a heavier cream sauce or red sauce, nothing beats Bordeaux. Unless it’s a Cab. Both Bordeaux and Cabernet Sauvignon work well with most cheeses and nicely compliment shellfish food and wine pairings, too.
Anthony Pierpont Wine Tip of the Day: Ask the wine steward for help when you shop for wine. They love to be asked, and they can provide you with the best wine pairings, in any price range.
