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BPR HOW TO | THE ART OF WINE PAIRING

Whether you’re planning a dinner party, spending a night on the town or cooking at home, knowing what pairs well with each varietal is an imperative determinant of every meal. The ideal pairing creates a balance between the elements of the dish, combined with the flavours of the wine. Knowing what pairings work well together to create a complimentary palate is one of the easiest ways to elevate your dining experience. Below, we’ve taken all the guesswork of pairing wine with dinner by complimenting red and white varietals with a selection of cheese, seafood, poultry, and meat.

WHITE WINE

Photo: wine.gini

CHARDONNAY

Cheese: Brie, Gouda, Parmesan
Seafood: Crab, Shrimp, Scallops, Lobster
Poultry: Chicken, Turkey, Duck, Hen
Meats: Veal, Pork

 

SAUVIGNON BLANC

Cheese: Feta, Goat, Mozzarella
Seafood: Shrimp, Oysters, Clams
Poultry: Chicken, Turkey, Hen
Meats: Veal, Pork

 

PINOT GRIGIO

Cheese: Ricotta, Provolone, Goat
Seafood: Mussels, Sea Bass, Salmon, Trout
Poultry: Chicken, Turkey
Meats: Ham, Salami

 

RED WINE

Photo: Metmarket

MERLOT

Cheese: Smoked Gouda, Cheddar, Parmesan
Seafood: Salmon, Tuna
Poultry: Duck
Meats: Beef, Lamb, Pork, Veal

 

PINOT NOIR

Cheese: Swiss, Gouda, Brie
Seafood: Salmon, Ahi Tuna
Poultry: Chicken, Hen, Duck
Meats: Beef, Lamb, Pork, Veal

 

CABERNET SAUVIGNON

Cheese: Gorgonzola, Aged Jack, Brie
Seafood: N/A
Poultry: Chicken, Hen, Duck
Meats: Beef, Lamb, Pork, Veal

 

Feature photo: Apartment 34

Categories: How To, Wine

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