Mezze To Sushi - 8 Golden Rules To Pair Wine And Food Like A Pro
Shireen Jamooji
Food And Wine Pairings
Pairing wine with food is both an art and a science. When done properly, the right combination can elevate both the dish and the wine, creating a harmonious experience that delights the palate.
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Italian Cuisine
If possible, opt for Italian wines that naturally complement their regional dishes. A robust Chianti pairs beautifully with tomato-based pasta dishes, while Pinot Grigio works wonderfully with lighter seafood pasta and risottos.
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Indian Food
In white wine, a Riesling could balance the complex spices and heat. The slight sweetness helps cool the palate, while in red wine a full bodies Cabernet Sauvignon could complement the complex flavours.
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Mexican Cuisine
Choose zesty, acidic whites like Sauvignon Blanc or sparkling wines that cut through rich guacamole and salsas. For spicier dishes, a slightly sweet Rosé provides refreshing contrast to the heat.
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Sushi & Sashimi
Select crisp, clean whites like unoaked Chardonnay. The subtle flavours won't overpower delicate fish, while their bright acidity complements the vinegared rice and provides balance with soy sauce.
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Seafood
Pair with mineral-driven whites such as Chablis. Their clean profiles and subtle salinity enhance fresh oysters and shellfish, while medium-bodied whites like Vermentino work brilliantly with grilled fish.
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American BBQ
Reach for bold reds with smoky elements like Zinfandel or Syrah. These wines stand up to charred flavours and sweet-spicy sauces, with enough fruit and body to match the richness of slow-cooked meats.
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Middle Eastern Mezze
Try aromatic Viognier or Grenache Blanc. Their floral notes complement herbs like mint and parsley, while their texture handles the richness of hummus and tahini-based dishes beautifully.
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Desserts
Follow the rule that your wine should be sweeter than your dessert. Pair chocolate with Ruby Port, fruit-based puddings with Moscato d'Asti, and creamy desserts with Sauternes or ice wine for perfect harmony.
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