When people get in touch with us at Jacques Scott Wine & Spirits, they’ll often ask us, “What foods go best with red wine?” Red wine is a versatile beverage that can enhance a wide variety of dishes. Here are some classic and innovative pairings to consider.
Beef
Beef and red wine are a classic pairing known for their complementary flavors. Full-bodied red wines like Cabernet Sauvignon and Merlot are excellent choices for rich, hearty beef dishes such as steak, roast beef, and beef stew. The tannins in these wines help cut through the fat and enhance the meat’s savory flavors.
Lamb
Lamb pairs beautifully with red wines that offer bold flavors and robust tannins that complement the gamey, earthy taste of lamb. Whether you’re serving lamb chops, roast lamb or a hearty lamb stew, these red wines will enhance the dish’s richness and depth.
Poultry and Red Wine
While white wine is often the go-to for poultry, lighter reds like Pinot Noir and Beaujolais can also be excellent choices. These wines’ acidity and fruitiness complement the mild flavors of chicken and turkey. For example, a roasted chicken with herbs pairs wonderfully with a glass of Pinot Noir, enhancing the dish’s subtle flavors.
Pasta and Red Wine
Red wine pairs well with tomato-based pasta dishes, thanks to its acidity and bold flavors. Wines like Chianti and Zinfandel have the right acidity to balance the tanginess of the tomato sauce, creating a harmonious combination. For a creamy pasta dish, consider a lighter red like Barbera or Grenache, which can complement the richness without overwhelming the flavors.
Cheese and Red Wine
Red wine and cheese are a match made in heaven. Aged cheeses like Cheddar and Gouda pair well with bold reds like Malbec and Shiraz, while softer cheeses like Brie and Camembert complement lighter reds like Pinot Noir. The key is to match the wine’s intensity with the cheese’s flavor, creating a balanced and enjoyable pairing.
Seafood and Red Wine
While white wine is typically preferred with seafood, certain red wines can pair surprisingly well with heartier seafood dishes. For example, a light red like Pinot Noir can complement grilled salmon or tuna. The wine’s acidity and subtle tannins enhance the fish’s flavors without overpowering them.
Vegetables and Red Wine
Red wine can also pair well with vegetable dishes, especially those with robust flavors. Grilled or roasted vegetables, such as bell peppers, eggplant and mushrooms, can be complemented by medium-bodied reds like Sangiovese or Tempranillo. The wine’s acidity and fruitiness can balance the vegetables’ earthiness and sweetness.
Spicy Foods and Red Wine
Pairing red wine with spicy foods can be challenging, but it’s possible with the right wine. A fruity, low-tannin red like Zinfandel or Grenache can complement spicy dishes by balancing the heat and adding a touch of sweetness. Avoid high-tannin wines, which can exacerbate the spiciness and make the dish less enjoyable.
Chocolate and Red Wine
Red wine and chocolate are a decadent pairing that can be incredibly satisfying. Dark chocolate pairs well with robust red wines like Cabernet Sauvignon and Port, which have the richness and intensity to stand up to the chocolate’s bold flavors. For milk chocolate, consider a fruitier red like Merlot.
Whether you’d like to know, “What foods go best with red wine?” or anything else, contact Jacques Scott Wine & Spirits online or call (345) 949-0277.
