"Wine and food pairing" – it's the kind of topic that gets casually thrown around as though we're somehow meant to be ingrained with the knowledge. Yet, most of us are clueless when it comes to knowing how to select a wine that pairs well with the food we're enjoying. 

Regardless, here are a few tried and true classics that not only taste amazing, but will also make you come across as though you have far more knowledge than you actually do.

Chablis and oysters

There are a number of fundamentals to abide by when pairing food and wine together. One of those rules: pair like flavours together.

Chablis is a wine synonymous with minerality – for some it tastes like they've licked rocks (really). Chablis is a steely, bone dry style of Chardonnay.

When enjoyed with fresh, raw oysters that also encompass these flavours – it's heavenly. 

Photo Credit: Grape Friend

Foie gras and Sauternes

Foie gras is rich, creamy, velvety and high in fat. It needs a wine that will cut through its unctuous texture. Sauternes is a world famous dessert wine hailing from the region of Bordeaux.

While the wine is extremely sweet, it remains balanced due to its super high acidity.

The texture of the wine is thick and viscous, similar to that of foie gras – making for an amusement park of flavour happening in your very own mouth. 

Photo Credit: Foie Gras Gourmet

Port and blue cheese

Another fundamental of pairing food and wine together – opposites attract.

Pairing salty foods with super sweet wines results in balance. This is why blue cheese and port pair so well together.

The sweet, juicy nature of port cuts through the salt and fat that make up the predominant flavours of blue cheese. 

Photo Credit: Pixels and Crumbs

Mushrooms and pinot noir

A classical aroma of pinot noir is its earthiness, sometimes described as forest floor. For that reason, it pairs extremely well with foods that offer a similar profile.

Think mushrooms, goat cheese, beets or truffle oil. Grab some dough, make your own pizza and top it with mushrooms, garlic, goat cheese, arugula and truffle oil.

Pair it with your favourite pinot noir and be prepared to be amazed. 

Photo Credit: Pinterest

Pizza and chianti

Italian wines have a reputation for being highly acidic. Many Italian dishes are tomato based – which is also high in acidity.

Acid needs acid.

If you pair a wine with food that is more acidic, it will not stand up to the dish.

Chianti, or more specifically the variety known as sangiovese, is medium bodied, and lends plenty of acidity, as well as a savoury profile that pairs perfectly with a classic pizza. 
Photo Credit: California wine club

Be creative, have fun and don't forget to enjoy! 
 

Laura Milnes is a Kelowna native and local wine professional, operating her own wine and hospitality consulting company. Laura is WSET certified, and continually expands her wine knowledge through education, research and travel. You can find Laura hosting wine related pop up events and consulting with wineries throughout the Okanagan with a focus on wine education and training. The rare time Laura is not reading about, or tasting wine, you can find her travelling with her partner, cooking or doing DIY projects for her home. To learn more about wine check out her Instagram page @silkandcoupe.