Pairing food and wine together can seem like a daunting task. But, it is simply a personal choice of what wines you enjoy. As the season change and produce options vary, we can help you stay flexible with foods and wines that are appropriate for the weather and your guests.
The old rule of thumb is to serve red wine with red meats in the cooler months and serve white wines with white meats in the warmer months. This is a helpful tip but there are so many different types of sauces and dishes that this rule only skims the surface of pairing the perfect wine with your meal.
Here are some simple tips to help you pair wines with your favorite seasonal dishes.
- If the dish is full of spice and strong flavors, such as Thai, Mexican, or Chinese select a wine that has elements of sweetness but is crisp and refreshing. We suggest Oak Leaf Pinot Grigio, Chardonnay or White Zinfandel.
- If the dish has strong citrus flavors, such as lime-marinated shrimp skewers or salmon with lemon sauce, serve an un-oaked white wine. We suggest Oak Leaf Chardonnay or Oak Leaf Pinot Grigio.
- Pair full-bodied reds with rich red meats. Dishes that contain duck, beef or lamb are accompanied nicely by Oak Leaf Cabernet Sauvignon or Oak Leaf Merlot.
- Serve Oak Leaf White Zinfandel as an aperitif, with desert, or pair with light appetizers, such as a crudités platter.
- When serving lighter meats, such as chicken, pork or Cornish hens, pair your wine selection with the sauce instead of the meat. For lighter sauces, serve Oak Leaf Chardonnay or Oak Leaf Pinot Grigio/Chardonnay. For heavier sauces, choose Oak Leaf Merlot or Oak Leaf Cabernet Sauvignon.
- Pair pastas according to the sauce. For light sauces, such as an olive oil sauce or or clam sauce, we suggest Oak Leaf Chardonnay. For heavier sauces including traditional red sauce or stuffed pasta dishes like Lasagna, we suggest Oak Leaf Cabernet Sauvignon.
Some of our favorite recipes:
Beef Bourguignon Paired with Oak Leaf Cabernet Sauvignon (view PDF)
Steamed Mussels in Tomato Sauce over Linguine Paired with Oak Leaf Merlot (view PDF)
Apricot Glazed Cornish Hens with Cranberry Brown Rice Dressing Paired with Oak Leaf White Zinfandel (view PDF)