A glass of wine

I’m sure we have plenty of winos here Angeeeeee. lol

Well, I know Angie whines a lot so she should be here often 😀

I am partial to Chateau Ste Michelle, but that may be because I lived just down the road from them

Pairing Pizza and wine:

Cheese

Full and toasty Chardonnayholds up to the mouth-filling and roasted tomato flavor of the pizza sauce and richness of the cheese.

The acidity of a light Beaujolais serves as a foil for this pizza’s cheesiness. A classic Chiantiis also a great choice. For an American alternative try Sangiovese, named for the grape used to make Chianti.

Pepperoni

The fresh tartness of a Pinot Grigio or Pinot Gris(they are different names for wines made from the same grape) puts out the fire of the zesty pepperoni and cleanses the palate. A mild, less herbaceous Sauvignon Blanc will also do the trick.

A refreshingly cold glass of White Zinfandelis delicious with this pizza, as its sweetness tempers the spicy pepperoni.

Sausage, Mushroom & Onion

A full-bodied Chardonnay holds up to the sausage and the mushrooms, while pairing perfectly with the sweetness of the onions.

A Zinfandel or Syrah(called Shiraz in Australia) has just the right fullness and zip to complement the pizza’s hearty sausage and earthy mushrooms.

Classic Vegetarian (Green Pepper, Fresh Tomato, Black Olives, Mushrooms & Onions)

The herbaceous quality of Sauvignon Blanc works perfectly with the pizza’s green pepper and mushrooms.

Pinot Noir is a red wine that is light enough not to overpower the pizza loaded with veggies. The wine’s earthiness is an added bonus, as it complements the mushrooms on the pizza.

Hawaiian(Pineapple & Hame/Canadian Bacon)

Wine with a Hawaiian pizza? Absolutely! Sauvignon Blanc is fantastic with this pizza. Its acidity complements the pineapple and is a delicious counterpoint for the smoky ham.

The fruitiness of a light Beaujolais complements the fruity pineapple but doesn’t diminish its tartness.

An off-dry (just slightly sweet) Riesling, served well chilled, offsets the salty ham and cheese while echoing the fruity aspect of the pineapple. Try one from New York, Washington State or Germany.

I know it’s very ‘blue collar’ of me, but I have always prefered beer with burgers. Wine just doesn’t taste right to me with beef on a bun

Maybe you’ll like these…. Wine and Pasta pairings:

Spaghetti Marinara

Because tomatoes are famously high in acidity, you need a snappy wine that won’t wimp out with this classic Italian tomato sauce. Try a crisp, fruity Barbera or a lighter version of the ever popular Chianti. A Sauvignon Blanc will also stand up nicely to marinara sauce.

Fettuccine Alfredo

The cream, butter and cheese in this dish demand a wine that can cut through the richness such as a tangy Pinot Bianco from Northern Italy, or a Pinot Grigio. Valpolicella, with its tart cherry fruit and hint of bitterness, is a good red wine alternative, as is Cabernet Franc.

Lasagna Bolognese

Hearty wines are required for this rib sticking pasta. A fleshy Montepulciano d’Abruzzo from Central Italy is the answer. A full-bodied and spicy Syrah or Shiraz will also handle the bold flavors nicely.

Macaroni and Cheese

Wine with mac n’ cheese? Sure! If you feel like red, a mellow, light to medium bodied Merlot won’t overpower this rich dish. White wine fans should try a medium-bodied, apple and citrus flavored Chardonnay with this creamy, cheesy comfort food.

Beef Stroganoff

One of the featured ingredients in beef stroganoff is mushrooms. And no wine goes better with mushrooms than Pinot Noir. A light to medium-bodied Zinfandel is another good choice.

Classic Pasta Salad

This American favorite usually has lots of vegetables in it. The crisp, herbal Sauvignon Blanc is the undisputed champ when it comes to matching wine with veggies. Almost any dry rosé will also be a nice companion to this dish.

Stir-fried Asian Noodles (lo mein, chow fun)

The aromatic qualities and tartness of Sauvignon Blanc matches up with an amazing variety of foods and this dish is no exception. Pinot Grigio can be a more delicate companion. If red meat or other hearty ingredients are used, drink Pinot Noir.

Asian Noodle Bowls (Japanese Ramen)

Though many think of beer or sake with Japanese food, wine works superbly. If the dish has seafood or light meats, try a refreshing Riesling or a light sparkling wine such as Prosecco. Fruity, easy drinking Beaujolais is a good pick with more substantial presentations.

Basic Principles of Successful Food-Wine Pairing

The main rule to remember about pairing wine with food is that there are no rules: you should drink the wines you like with the foods you like. That being said, there are some basic guidelines that can help you maximize your enjoyment of wine-food pairing.

Match the weight & texture of the food to the weight & texture of the wine

Example: A light-bodied fish like sole works best with a light-bodied white wine like pinot grigio, while a heavier-bodied fish like salmon calls for a richer, fuller-bodied white like chardonnay.

Balance the intensity of flavors in the food and wine

Example: A mildly flavored food like roast turkey pairs well with light-bodied white and red wines like sauvignon blanc and Beaujolais, but in the context of a Thanksgiving dinner featuring stuffing, cranberry sauce, and other strongly flavored side dishes, an intensely flavored white like gewürztraminer or a rich, fruity red like syrah or zinfandel would be preferable.

Balance tastes

The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats). Salty and sour tastes in food make wines taste milder (fruitier and less acidic), while sweet and savory (umami) tastes make wines taste stronger (drier and more astringent).

Example: A simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate (which some people enjoy with cabernet) will accentuate its tannins and diminish its fruit. Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve balance in food-wine pairings, either to make the wine taste milder (salt, lemon, vinegar) or stronger (sugar or umami ingredients).

Match flavors

Flavors are combinations of tastes and aromas, and there are an infinite number of them. You can fine-tune food and wine pairings by matching flavors in the food and the wine. an unpleasantly hot, harsh impression. A better choice is a low-alcohol, fruity wine like riesling or gewürztraminer, which will both frame and tame the spicy flavors of the dish.

Example: Roast duck in a plum sauce is well-served by red wines, like barbera or syrah, with pronounced black plum flavors while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.

Counterpoint flavors

Sometimes, the best choice is to counterpoint flavors rather than matching them.

Example: Pairing a spicy dish like Jamaican Jerk Chicken with a high-alcohol red wine may seem logical, but, in fact, the heat in the dish will ignite the alcohol in the wine to produce

Now I am hungry AND want a glass of wine!