The rule of thumb when it comes to food and wine pairing is white wines with fish and red wines with meat. But, I don’t always follow this exactly as I like to match wines with people first and food second.
How does that work? Well, if you don’t like white and only drink red, then I’m not going to demand you have your fish with a glass of wine you won’t enjoy. Likewise, if you’re having steak, I’m not going to have you drink a full bodied Cabernet Sauvignon if you’re not a Pinot Noir fan. You can always find a wine suitable for both your food and your tasting palette. Food pairing is not necessarily fixed and can be interchanged to ensure you enjoy your meal, wine and the pair.
Rich white wines like Chardonnay, Viognier, Gewurztraminer, Rousanne or Marsanne can go very well with white meats. While light reds like Gamay or Pinot Noir when served slightly chilled can go very well with fish dishes.
If you’re having a dinner party and need to pair your food with wine for a variety of guest, then it’s best to go with common wines like Chardonnay, Sauvignon Blanc or Pinot Noir. Popular wines are easier with large crowds and you can use the rule of thumb unless you know the preference of your guest. For recommendations, don’t hesitate to get in touch with us at Wine Talk MalaysiaWine Talk Malaysia so we can recommend some from our great selection.
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