What Are the Wine Pairing Rules It’s Worth to Break?

If you’re looking for the perfect wine to accompany your prize dish, you might want to take note of Ideal Wine Company’s wine rules worth breaking.

We All Think We Know the Rules of Pairing Wine

We’ve seen it a thousand times. One of Ideal Wine Company’s loyal customers is having a dinner party. They want the perfect luxury vintage to accompany their prize dish. They don’t know which way to go; will a wine for taste work best, or one that’ll provide a contrasting flavour?

There are rules to pairing wine with cuisine that we all think we know. Red meat goes with red wine, anything with fish in it, needs a white wine to bring out the flavour etc. But is this really the case? As it turns out; it’s not really that simple…

Red Meat Needs Red Wine

The staple myth surrounding pairing wine with a proper red meat-based dish, is that it has to have a red wine to accompany it.

Whilst in some cases, it’s a spectacular pairing, sometimes it’s too much of a complement. If your red meat dish is extremely rich, why not try a really dry white to add a contrast? It’s a risky game, but if you get it right, that dry white will set off your red meat dish like a dream!

Anything Fish Based Needs a White Wine

In the same way that people think they know about red + red, they think that all fish dishes need a dry white.

Yes, this works well for a lot of dishes, but that doesn’t mean you can’t experiment with a bold red accompanying your fish dish every once in a while. A bold red that’s round with soft tannins can actually work really well with a delicate fish dish in the height of summer. Why not try, for example, a marinated tuna, paired with any sort of vintage originating from the right bank of Bordeaux?

Dessert Isn’t Right without a Dessert Wine

This one’s entirely a question of semantics. People think a dessert wine has to go with dessert. That isn’t always the case. We’ve often found that in many cases, it’s too sweet. Instead, why not try a classic dry white for a contrast of flavours. Or, you could save your dessert wine for a less sweet dessert dish i.e. anything with dark chocolate!

If you’ve learned anything from this, let it be that the rules of pairing wine and food aren’t so clear cut. There’s no basic rule you can stick to. Rather, you really have to think of the individual dish on its own merits, and go from there!


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