How to pair wine with food: the secrets of the perfect pairing
Wine and food pairing is a fascinating subject that can often feel intimidating, but as Pierluca Mariti explains in the latest episode of Tell Me Wine, it is not an exact science. The goal is to find a harmonious balance in which wine and food enhance one another, creating a richer tasting experience. So how can you pair wine with food effectively? Santa Margherita offers a few guidelines that can help you make the right choice and discover the most successful food and wine pairings.
The fundamental principles of pairing
To fully understand how to pair wine with food, it is useful to know a few basic principles. The primary goal is to create a balance in which neither the wine nor the food overpowers the other, so that they complement and enhance one another. This can happen:
- by similarity, enhancing shared characteristics;
- by contrast, balancing opposite sensations
Another intuitive approach, often the starting point, is pairing wine and food by colour, as suggested in the video for Santa Margherita Pinot Grigio and Rosé. However, taste dynamics are more complex and involve elements such as acidity, sweetness, bitterness, savouriness, richness and persistence, both in the food and in the wine.
The three great schools of pairing
When it comes to food and wine pairings, we can identify three main approaches.
What are the three great schools of pairing?
- Pairing by similarity: affinities are sought between the characteristics of the wine and the food. A delicate dish will pair well with a light wine, while a rich and flavourful dish will require a wine with greater structure and intensity.
- Pairing by contrast: the aim is to balance opposite sensations. A wine’s acidity can cut through the richness of a dish, while a wine’s sweetness can counter the spiciness or savouriness of a food.
- Regional pairing: this is based on the idea that wines and foods from the same region have evolved together over time and therefore pair naturally.
Pairing suggestions with Santa Margherita wines
Let us now explore a few practical suggestions on what can be eaten with wine, using Santa Margherita’s selection of wines:
- Pinot Grigio Valdadige DOC: as mentioned, the elegance and freshness of this iconic white wine make it perfect for pairing with white-coloured dishes such as delicate steamed sea bass fillets or seafood risotto. In addition, its lively acidity balances the richness of more flavourful dishes such as a vegetarian curry with basmati rice, cleansing the palate and preparing it for the next bite. Surprisingly versatile, it also pairs beautifully with a classic mushroom risotto, where its minerality echoes the earthy flavours of the forest.
- Rosé Trevenezie IGT: the delicate hue and freshness of this rosé invite pairings with pink-coloured dishes. An original and delicious idea is to pair it with radicchio kimchi, where the slightly bitter notes of the radicchio and the vibrancy of the kimchi find balance in the wine’s freshness and light structure. This rosé is also an excellent companion for light starters, summer salads and vegetable-based dishes.
- Spumante Rosé Brut: the fine bubbles and vibrant acidity of this rosé sparkling wine create a delightful contrast with the richness of an oily fish such as salmon. The effervescence refreshes the palate, leaving a sensation of cleanliness and enhancing the succulence of the fish. It is also an excellent choice for aperitifs with light cured meats or lightly fried seafood.
- Valdobbiadene Prosecco Superiore DOCG Brut: the liveliness and fruity notes of this sparkling wine pair surprisingly well, for example, with plant-based meatballs. The savoury tendency of these vegetable preparations is balanced by the effervescence of the Prosecco, which cleanses the palate and invites another taste. A classic yet always successful pairing is also pizza. The freshness of the Prosecco enhances the simplicity of the ingredients, creating a combination of light and pleasing flavours.
The culture of pairing: a journey into taste
So what is the culture of food and wine pairing? It is a journey towards discovering new harmonies and contrasts, an exploration of taste that involves history, tradition and creativity. There are no rigid rules, but rather guidelines that can be interpreted and personalised according to one’s preferences and the context. What matters is experimenting, letting yourself be guided by curiosity and the desire to discover new symphonies of flavour.
Food and wine pairing is, in fact, a fundamental element of the Italian and international gastronomic experience. Understanding the basic principles and drawing inspiration from Santa Margherita’s suggestions can transform every meal into a special occasion, a true sensory journey.
Tell Me Wine: your video guide to the world of wine
As we have seen, pairing wine with food can be a fun and rewarding experience. Let yourself be guided by the advice of Tell Me Wine as you explore this fascinating universe.
Discover the Tell Me Wine video series: every week, a new opportunity to make wine even more enjoyable and accessible. Subscribe to the Santa Margherita Wines YouTube channel!