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Wine and Food

Oregon Food and Wine Pairing

Ten Rules-of-Thumb for Food and Wine Pairing

View the Food and Wine Pairing Chart

1. If you are taking wine as a gift to a dinner party, don't worry about matching the wine to the food unless you have been requested to do so and have enough information about what is being served to make an informed choice. Just bring a good wine, visit our Award Winning Wine section. Match quality of food and wine. A grand dinner party with multiple courses of elaborately prepared dishes deserves a better wine than hamburgers on the grill with chips in a bag.
2. When you're serving more than one wine at a meal, it's customary to serve lighter wines before full-bodied ones. Dry wines should be served before sweet wines unless a sweet flavored dish is served early in the meal. In that case match the sweet dish with a similarly sweet wine. Lower alcohol wines should be served before higher alcohol wines.
3. Balance flavor intensity. Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes. Consider how the food is prepared. Delicately flavored foods � poached or steamed � pair best with delicate wines. It's easier to pair wines with more flavorfully prepared food � braised, grilled, roasted or saut�ed. Pair the wine with the sauce, seasoning or dominant flavor of the dish.
4. Match flavors. An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste of Chardonnay goes with fish for the same reasons that lemon does.
5. Balance sweetness. But, beware of pairing a wine with food that is sweeter than the wine, although I do like chocolate with Cabernet Sauvignon. I also like chocolate with good dark beer. Come to think of it, I like chocolate with just about anything.
6. Consider pairing opposites. Very hot or spicy foods � some Thai dishes, or hot curries for example � often work best with sweet wines, like our Riesling. Opposing flavors can play off each other, creating new flavor sensations and cleansing the palate.
7. Match by geographic location. Regional foods and wines, having developed together over time, often have a natural affinity for each other.
8. Pair wine and cheese. In some European countries the best wine is reserved for the cheese course. Red wines, such as our Zinfandel go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine, such as our Riesling. Goat Cheeses pair well with dry white wine, while milder cheeses pair best with fruiter red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet, Zinfandel and our own Bordheauxd Red.
9. Adjust food flavor to better pair with the wine. Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower � sweet wine will taste sweeter.
10. Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter. Most importantly enjoy!"