Wine and Food Pairings: The Basics

What is a great meal without wine?! Sometimes it can be hard to pick out the best bottle, so here are some wine and food pairing rules to keep in mind...

wine food pairing rules

Wine and Food Pairing Basic Rules

Some Wine Vocabulary

Quick Guide to Bordeaux Wine Region: Bordeaux wine comes from the Western region of France - Bordeaux! The grapes of Bordeaux: - Merlot - Cabernet Sauvignon - Petit Verdot - Cabernet Franc - Malbec Generally, the first two grapes are the most widely used: Merlot and Cabernet Sauvignon. The proportion of each depends on where in Bordeaux the wine comes from! Left Bank - Right Bank Bordeaux can be split into two separate regions: the Left Bank and the Right bank. The Gironde river cuts through the middle of the region, creating these two main areas. The Left Bank of Bordeaux and its sub regions generally have a wine that is mostly Cabernet Sauvignon. These wines tend to be more powerful and age-worthy. The most well known names - Medoc, Haut Medoc, St. Julien, Margaux The Right Bank of Bordeaux and its sub regions generally have a wine that is mostly made of Merlot. These wines are softer, less tannic, and can be generally drunk before its Left Bank cousins. The most well known names - Pommerol, St. Emilion
Wine Vocabulary:

- Varietal: This means the type of grape used in the wine. You can have a single varietal wine or a wine with multiple varietals. For example: A white Burgundy (aka Bourgogne) is made of the varietal Chardonnay. 

- Dry Wine: a wine that is not sweet. As in, a wine that has no residual sugar. When wine is made, the grape sugar is converted to alcohol. When there is no sugar (or very little sugar) left the wine is considered dry. The opposite? A dessert wine. 

- The Formula for Wine: Sugar (grape juice) + yeast = Alcohol & CO2 

- Vintage: The year the grapes were harvested

- Wine Tasting:Actually tasting & thinking about the wine in your glass, not just drinking it ;)