Wine & Food Pairing 101

To some, pairing the right wine with a meal is daunting task, something that is to be left to sommeliers.  However, it’s much simpler and more intuitive than most people think.  As someone who loves cooking and drinking wine, food and wine pairings are always exciting to me.  I often buy a bottle of wine and plan a whole meal around it.  I’m always looking for a new and interesting pairing. 

There are several approaches to pairing wine with food, one which resonates with me is the concept of terroir and geography, or taking a regional approach to pairing.  “If it grows together, it goes together”: a common mantra of chefs and sommeliers.  Throughout the major wine producing countries of the world there is a wealth of different cuisines.  In France, for example, there are several regions, all of which produce their own specialty dishes and all of which make wines that fit in perfectly with the regional cuisine.  This is where many of the classic pairings originate. 

Highlighting a few regional pairings in France:

Burgundy is known for beef bourguignon which pairs well with a red Burgundy.  Buttery escargot go perfectly with a white Burgundy. From the Southwest, try a rich cassoulet with Malbec-based Cahors. Loire valley is famous for its chèvre (goat cheese), which pairs fantastically with a crisp Sancerre or Pouilly Fumé.

A typical cheese offering after a meal in France

Which brings me to cheese and wine pairings, which can sometimes be tricky.  Because of their buttery and nutty nature I usually find that sheep's milk cheeses are well paired with most wines.  At the other end of the spectrum blue cheeses can be more challenging.  I will always suggest a blue cheese with a dessert wine like Sauternes or an aged port. A juicy, zippy Zinfandel would also pair well with blue cheese. 

There are plenty of more challenging cuisines without the historical wine culture to refer to.  One of my favorite pairings with South and Southeast Asian food, for example, is a German kabinett or spätlese Riesling.  The refreshing, light sweetness and bracing acidity of Riesling cuts right through the spiciness and varied flavors of these regions, and balances beautifully! 

When I'm out to dinner, I rarely pass up a chef's tasting menu complete with wine pairings to experience the collaboration of sommelier and chef, and perhaps taste a different perspective on wine and food pairings. Experimenting with different foods and wines is fun and a great way to teach yourself how different flavor profiles do or don’t work well together. You may find the occasional terrible match but if you follow your palate you’ll be sure to find a great pairing. Don’t be shy, practice on your friends!  Once you taste the perfect pairing, it’s a fantastic and rewarding gastronomical experience.

In addition to our outstanding wine list we also offer cheese plates, which are served with baguette, McQuade’s chutney and almonds.  All of our cheeses are hand picked from Cowgirl Creamery to pair with our wine list. We’re always happy to suggest a great cheese and wine pairing for our guests here at the Barrel Room!

 Happy Pairing!

-Carolyn