Pairing wine is not an exam. Ask three things: how rich is the dish, how is it cooked, and what is the sauce doing? Answer those and the bottle picks itself.
When to go red
Char, smoke and red meat call for structure. A Shiraz brings pepper and dark fruit that stands up to anything off the grill.
- Grilled and roasted meats
- Rich tomato-based sauces
- Hard, aged cheeses
When to go white
Delicate proteins and creamy sauces want freshness, not muscle. A Chardonnay carries the cream, a crisp white cuts through anything fried.
“The best pairing is the one that makes you pour a second glass.”
T
Tom Beckett
Head Sommelier
Tom pairs wine with food for a living and beer with football for fun. Ask him anything about Malbec.
