Which wine goes best with poultry, beef or fish? There is no easy answer to that. It depends on how the meat is prepared. Different wines have certain characteristics that work best with certain meat, fish and vegetable textures. And even the wine region – topography, climate, soil and winemaking traditions – play an important role in the taste, aroma and texture of the wine. You don't want the wine to dominate the food, or vice versa. Here we give some tips about which wines go best with your favorite meat, vegetables or dessert of the holidays.
Turkey
Roasted turkey – with its typically dry breast and moist thigh – calls for a Sauvignon Blanc from France with a creamy texture and a little bit of sweetness and residual sugar that adds complexity to the dish. A Pinot Grigio or Gris, which has a bit more fruit character and some body in the mouth, is also recommended. It has a freshness that would not overwhelm the meat.
Baked Ham with a sweet glaze
This is very interesting because with the sweetness that is in the ham glaze, you need a little sweetness in the wine. If you go for a white wine, a Riesling is recommended. But if you want to go for a red wine, choose a lighter red wine like a pinot noir. Because the ham is baked, it has a meatier texture. So you need a Pinot Noir, which has more earthy tannins and acidity.
Beef Brisket
Usually stewed, this piece of meat is considered a very heavy and meaty dish. To prevent the meat from dominating the taste of the wine, an equally heavy and full-bodied red wine is recommended, such as a Cabernet Sauvignon or Shiraz. These bold wines also pair well with other roasted meats. But beware:Red wines usually have a higher alcohol content, but the winemakers disguise it so well that you don't realize it.
If you prefer to cook and serve your Brisket with potatoes and vegetables, opt for a lighter wine such as a Pinot or Chianti Classico.
And another pairing tip about the prime rib:Malbec, a wine from Argentina, is an extra good choice that impresses with its large, powerful fruity characteristics.
Quiche
No meat? No problem! A Chardonnay is the perfect blend for a quiche. You have this creamier texture and a mix of cheese that is in the quiche, so you need a fruity chardonnay from the Americas. The reason for this is that the wine is fruitier due to the warmer climate in which the grapes were grown. Therefore, you will find that it will be a bit buttery on the palate and riper – unlike Chardonnay from places like Italy and France, where latitude and acidity are higher. A Chardonnay from California, for example, can have a little less acidity and is rounder in the mouth and fuller in the body and goes well with the quiche.
Italian Seven Fish
When it comes to fish, a lighter taste means a lighter wine. To reduce the oils found in fish like salmon, sardines, trout and tuna, you need something with high acidity, something that really refreshes your mouth so you can prepare for the next piece of seafood.
If you prefer red, opt for a light Pinot Noir. If you like white wines, choose a Sauvignon Blanc or Pinot Grigio, which also go well with the acidity of lemon, or an acid-based dressing such as vinegar, which makes the wine taste a bit sweeter.
Goose
If you've decided to take a peek at this dark, mostly roasted meat for your feast, you'll find that Gewurztraminer — whose floral aroma, and hints of ginger and rose water, pairs well with spicy foods like chili — adds some fun. to your court. This particular wine is also a winning option for duck or curry dishes.
Lamb
Once known for its strong flavor, the lamb produced today is considered a slightly more delicate meat. It's red meat, but it's not rich and powerful like beef. It's a little more understated. If the meat is grilled, such as lamb chops, a nice light wine like Chianti Classico would go well as it has great character with a red fruit, sour cherry taste.
Cheese
The right wine pairing depends on the ripeness and texture of the cheese. Most people prefer a bowl of soft or semi-soft cheese such as brie, camembert or blue cheese.
For strong, salty, powerful cheeses such as Stilton and Roquefort, fortified wines such as ports are recommended. Sherry – dry with its nutty, oxidized taste and sweetness – goes well with sheep's milk or goat's cheese.
Desserts
Sweet treats call for sweet wines. A light harvest like Riesling or Gewurtztraminer is recommended, to take advantage of the floral components of those aromatic grapes and ripe peach and pineapple flavours.
But if the dessert is very sweet, you will find that the wine is completely lost and you will only taste the rich chocolate or sugars in the dessert. The key? Put a little food and wine in your mouth and mix it together. If you can still taste both, you know it's a good combination. If you only taste the chocolate or sugar of the dessert or if you don't taste the wine/dessert at all, it is not a good combination.
