High Country Living

Whatever your degree of wine sophistication, the important thing to remember is that drinking wine is something everyone can enjoy. When it comes to food and wine pairing, there’s really only one true rule: the rule that you break the rules and enjoy what you eat and drink. However, if you’re one of those folks folks who prefer to color within the lines, here are a few loose guidelines you could follow.

Generally red goes well with heartier, heavier food like meats (both domestic and wild game), some fowl (goose and duck—the greasier birds), Italian-sauced pastas, cheese, winter stews and soups, and most any kind of slow-cooked beans. For white, think light, as in salads, summer soups, chicken, shellfish and fish, vegetable dishes, and delicately sauced foods.

Both red and white come in degrees, from heavy to light—the “body” of the wine. The more intense the flavor of the food, the more “powerful” the wine choice might be. Your goal is to balance the flavor intensity. Grilled steak, beef roast, or garlic-spiced lamb is great with a rich red Merlot or Cabernet Sauvignon the heaviest of the reds. Serving a Riesling with steak, for example, the wine would be overpowered by the meat. A lighter-bodied red, such as Pinot Noir, or even a rosé, might pair well with a seasoned chicken dish, or maybe a cold meat and cheese platter.  Light reds are also good with salmon, which tends to be fatty. Thinking white is often popular during the warm weather seasons and climates, since the food served tends to be lighter, cooler, and less seasoned. The choices may range from a light-bodied Riesling and Pinot Grigio to a heavier Sauvignon Blanc and Chardonnay. In the latter case, blackened salmon over fried spinach, for example, pairs well with an oaky Chardonnay or a nice white Bordeaux. A summer or side salad of butter lettuce, pears, and walnuts is delightful with Semillon or a crisp Spanish white.

When in doubt, match the wine to the sauce, especially if it has a strong character, rather than the protein, for it’s the nuances and flavors of the sauce that drive your wine choice. One caveat to consider, whites generally have a higher sugar content than reds—something to think about if you’re on a low carb or low sugar diet. The good news is that reds in moderation are really good for you (at least according to some medical “experts”).

Spicy wines are a good option when matching dishes stemming from historically non-wine growing cultures. Thai, Mexican, Indian, and Chinese cuisines, for example, pair better with spicier wines, non-traditional. High-spice reds include varietals (mixed grape) such as Tempranillo, Malbec, Shiraz/Syrah, and Zinfandel. Spicy whites include

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