Wine isn’t just a drink; it’s an important part of any meal because it brings out the tastes and makes them more elegant. Knowing how to pair food and wine can make a big difference in how it tastes and looks, whether you’re having a glass with a carefully prepared dish or using it as an ingredient in a recipe.

Here are the most important things you need to know about mixing food and wine. We’ll also tell you which red wine and dry white wine are best for cooking so that every dish tastes its best.

Food and Wine Pairing: The Basics

In the food and wine pairing section, we’ll discuss some basic tips. It’s not enough to just like a certain wine with a certain food; you need to find the right balance of tastes, acidity, tannins, and sweetness to make the food and drink go well together.

Pairing Wine with Protein

• Red Meat: Cabernet Sauvignon, Malbec, or Syrah are the best wines to pair with steak, lamb, or beef stews because they have a lot of body. The strong tastes and tannins in these wines go well with the richness of red meat.
• Poultry (Chicken, Turkey, Duck): Lighter foods go well with reds like Pinot Noir or whites like Chardonnay that have a full body. Because duck is heavier, it goes well with fruity Merlot.
• Seafood (like salmon, lobster, and shellfish): Sauvignon Blanc, Pinot Grigio, and Chablis are crisp white wines that go well with the delicate tastes of seafood.
• Vegetarian Food: A light white wine like Riesling or a medium-bodied red wine like Grenache will bring out the flavors in a vegetarian meal.

Pairing Wine with Spices and Sauces

• Creamy Sauces: Chardonnay that hasn’t been oaked or a full-bodied white wine like Viognier goes best with buttery foods.
• Tomato-Based Sauces: Medium-bodied reds like Sangiovese or Barbera go well with tomato-based sauces because tomatoes are acidic.
• Spicy Foods: Riesling or Gewürztraminer wines, which are slightly sweet, go well with hot foods.
• Grilled or Smoked Foods: A smoky Syrah or a bold Zinfandel goes well with grilled meats and smoky tastes.

Pairing Wine with Cheese

Cheese and wine go well together, but not all wines go well with all cheeses.

• Soft Cheeses: When you eat soft cheeses like Brie or Camembert, you should drink Champagne or a light white wine like Sauvignon Blanc.
• Hard Cheeses: Cheeses that have been aged, like Cheddar and Gouda, go well with strong red wines like Cabernet Sauvignon.
• Blue Cheeses (Gorgonzola, Roquefort): A sweet wine, like Port or Sauternes, makes blue cheese less sour.

Let’s talk about the best wines for cooking now that you know how to pair wine with food.

The Best Red Wine for Cooking

Adding red wine to sauces, marinades, and slow-cooked meals can make them taste fuller, deeper, and more complicated. But picking the best red wine for cooking is very important. Look for one with excellent acidity and well-balanced tannins.

Top Red Wines for Cooking are:

• Cabernet Sauvignon: This is a full-bodied red wine with strong tannins that goes well with rich stews, braised meats, and red wine reductions.
• Pinot Noir: Pinot Noir is a light-bodied red wine that goes well with a lot of different foods. It works well in mushroom sauces, chicken recipes, and pan sauces.
• Merlot: Merlot is a smooth, fruity red wine that goes well with beef, tomato-based sauces, and red wine risottos.
• Zinfandel: is a strong and spicy red wine that pairs well with barbecue sauces and marinades.

Tip: Don’t use grocery store “cooking wine”—it’s full of salt and doesn’t have the same depth as real wine. When you cook, always use a wine that you like.

The Best Dry White Wine for Cooking

Cooking uses white wine to clean pans, create creamy sauces, and enhance seafood recipes. The best dry white wine for cooking is the one that is crisp, acidic, and not aged.

Top White Wines for Cooking:

• Sauvignon Blanc: This is one of the best white wines for cooking because it is light, zesty, and citrusy. It goes well with seafood, veggie stir-fries, and white wine sauces.
• Chardonnay (Unoaked): Rich and buttery, this wine goes well with chicken, pasta sauces, and risottos. Heavy-oaked Chardonnay can make the taste overpowering, so stay away from it.
• Pinot Grigio: This is a clean and fresh white wine that goes well with fish and light broths.
• Dry Vermouth: This is a strong wine that tastes like herbs and adds depth to soups, stews, and traditional French sauces.

How to Cook with Wine: Hints and Tips

1. Add the wine early on in the cooking process– This lets the alcohol cook off and the tastes mix with the food.
2. Deglaze pans with wine– Add a splash of wine to caramelized bits in the pan after sautéing meat or veggies to make the food taste better.
3. Marinate your meat in wine– Both red and white wines make meat soft and flavorful.
4. Properly store any extra wine– Put opened wine in the fridge and cook with it within a week.

Last Thoughts

Wine makes food taste better in many ways, whether you eat it with a meal or add it to a recipe. Learning how to pair food and wine well helps you have a well-rounded meal. Also, picking the best red wine for cooking and the best dry white wine for cooking will help you make delicious meals.

Try pairing different wines and tastes with different foods the next time you’re cooking or planning a dinner.