Skip to main content

This is How Experts Are Debunking Major Wine Pairing Myths

Like a lot of things, wine has its own set of rules and customs. Many of those, of course, are meant to be defied or broken. This is especially the case now, as we find ourselves in an era of experimental winemaking and inventive culinary culture.

But it’s not always easy to get a pairing right and some are markedly more difficult than others. Even the best wines out there will let you down when they’re served with the wrong dish. The key is trial and error and an open mind. This approach will lead you to match flavor profiles you might have never thought possible.

Related Videos
A group of people having a meal.
10,000 Hours/Getty Images

We talked to a couple of pros about common myths they deal with and how to address them. After all, spring is here and we’re eager to not only crack some fresh wines but match them with seasonal goodies and items from the produce aisle or favorite farm stand.

Myth: Red Wine Doesn’t Pair with Fish

Tray of fish and seafood on ice.
Unsplash

Derek Einberger is the winemaker at Dobbes Family Estate in the Willamette Valley. Prior to his current role, he’s made wine all over the place, from Italy and California to British Columbia. He’s used to hearing about how fish can only be served with white wines like Pinot Grigio or Chardonnay. While this approach to pairing wine and seafood is common and can work wonders, it’s not the only way.

Red wine doesn’t pair with fish? “Not true,” Einberger says. “Many Pinot Noirs have the lightness and finesse desirable for pairing with salmon, especially when the wine is from Oregon and when the fish is grilled and topped with herb butter or a dark-fruited sauce.”

Pinot Noir is one of the best choices but there are other lighter reds suitable for the job. Try something like Gamay Noir, Zweigelt, Pinotage, or even a Schiava or Valpolicella.

Myth: You Can’t Pair Wine with Smoked Foods

Vegetables being grilled on a griller.

Coly Den Haan is a sommelier out of Los Angeles who runs Vinovore. She’s the first to admit that dealing with smoked food from a wine perspective can be tricky, but certainly not impossible. “Smoked food can be a challenge,” she admits. “It’s important to counterbalance the smoke-note, not heighten it to the point of being an overwhelming flavor.”

She likes to do so with certain veggies, especially. “The crisp and slight crunch of baby carrots needs a well-textured mouthfeel but nothing too rich that will weigh the delicateness of the vegetable down. While the fresh sweetness of the carrot and sticky sweetness of the BBQ sauce will need a wine with the slightest sweetness itself to harmonize, we are far from looking for a dessert wine,” she says.

Den Haan likes to look at every angle of the dish to really hone in on a wine that will not only work, but enhance the food. “Next comes the challenge of tang from the vinegar, which demands acid to keep it all bright and refreshing as a spring meal should be,” she continues. “While there are several German Rieslings that would be up to the task, I think a Chablis with all its complicated class would be a lovely pairing!”

Myth: Asparagus Doesn’t Go with Wine

Chopped lemon and asparagus on a chopping board with a knife.

Asparagus is thrown under the bus often but the spring ingredient can, in fact, do well with wine. Granted, a meaty red or oaky white will make the vegetable taste like a tin can. However, if you play off of the grassy, green notes of asparagus, you can find some delicious common ground in the glass. Try a zippy Sauvignon Blanc or Gewurztraminer. A good Grüner Veltliner is up to the task as well, and so too is a lighter Chardonnay, made entirely in stainless steel (just steer away from any new oak).

Einberger loves vegetables and likes how Pinot Noir fares with many of these dishes, especially when complementary flavors are in the mix. He loves the lighter red with dishes that can play of the fruit and earth — things like truffles, mushrooms, and goat cheese. Artichokes can be challenging too as they contain cynarin, which can clash with certain wines. A fun and tasty pairing can be achieved with Txakoli or a red from the Loire.

Myth: Sparkling Wine and Food Don’t Mix

Four glasses of wine on the foreground.

We tend to drink sparkling wine on its own, sipping it in celebration or before a meal. Why? Anybody who’s had Champagne with fried chicken and waffles or a bit plate of oysters knows that fizzy wine and good can coexist beautifully. With citrus still somewhat in season, try a bright, lemon or orange-driven salad with a glass of sparkling Rose. Whip up some zippy chicken pancetta and pair it with a Prosecco. Try a light and fruity Pet-Nat with spring-fresh fruits like mango or melon wrapped in prosciutto. Also, sparkling wine can really make junk food sing. Try it with items like French fries, cheap mac n’ cheese, or salty vending machine snacks.

Editors' Recommendations

This is how a hot dog is made (and yes, it’s as gross as you think)
How are hot dogs made (You know you're curious)
Hot dogs.

When it comes to hot dogs, most of us live in a pleasant bubble of deniability. This phallic little meat medley has had people looking the other way for over a century. Thanks to the high school trauma we all undoubtedly suffered after reading The Jungle, it's a wonder we aren't all vegetarians. There's a reason we don't want to know how hot dogs are made, or what hot dogs are made of. The truth is, though, hot dogs are delicious. And if we shove our fingers in our ears far enough when people start cracking mystery meat jokes, we don't have to really think about "how the sausage gets made." And then a video like this comes along.
Some people aren't affected by the less-than-glamorous truth behind certain foods. Of these people, I am jealous. My brother, for example, once paused Super Size Me to leave his house and drive through McDonald's. He returned home, unpaused the film, and enjoyed watching the rest of it while dipping his nuggets in sweet and sour. I applaud him, and the others who fall into this rather tenacious camp. But as for the rest of us, this video may be a little hard to stomach.
How It's Made: Hot Dogs
We will say that the hot dog making process does get high marks for sustainability, using parts of the (many) animals that would otherwise go to waste. Scraps and trimmings from beef, pork, and chicken are ground and combined to create a mostly waste-free food. That's a beautiful thing. Unfortunately, the beauty stops there.
Once the ground meat is combined, "processed chicken trimmings" (we dare not ask) are added along with starches and seasonings. Give the mix a gargantuan churning with industrial-sized wheels, slosh in some water, and a shocking amount of corn syrup, and you get what the video actually calls...meat batter. The use of this word combined with the visuals shown at the moment it's used is something that will undoubtedly haunt your nightmares in the years to come. Don't say we didn't warn you.
From here, the horror eases a bit. The...meat batter...is cased in cellulose, linked, baked, removed from the casing, inspected, and packaged. And that's how hot dogs are made.
Now that your morbid curiosity has been satisfied, go grab yourself a drink. We sure did.

Read more
Nam prik, the fiery Thai chili dip you should be adding to everything
Chiang Mai native Chef Setalat Prasert of Spicy Shallot breaks down this amazing Thai favorite
Spicy Shallot Nam Prik in a basket.

Fiery, herbaceous, tart, and savory, nam prik is a chili sauce that's absolutely beloved throughout Thailand. With more than a dozen varieties, this hot sauce and dip is enjoyed with everything from raw and steamed vegetables to grilled meats or fish. While the dip is traditionally prepared in a mortar and pestle (or a Thai krok), modern cooks often use a blender or food processor to make this vibrant chili dip. 

To guide us through this Thai delicacy is Chiang Mai native Chef Setalat "George" Prasert of Spicy Shallot. Spicy Shallot, located in Elmhurst, Queens, on a three-block stretch of Woodside Avenue named Little Thailand Way, serves a unique blend of Thai cuisine and Japanese sushi. The restaurant is also a showcase of Prasert's favorite — nam prik kha.

Read more
Someone ranked the California wine counties — here are the top 10
It's not hard to find good wine on the California coast
napa valley

California, among many things, is known for its incredible wine. Throughout most of the enormous state, vineyards and wineries can be found in abundance, offering not only impeccable wine, but gorgeous scenery, centuries of culture to absorb, and someone at every turn eagerly waiting to share their wine expertise. It's like Disneyland for the wine aficionado.

It's easy to become easily overwhelmed, though, with such a vast selection throughout the state. If you only have time for a weekend getaway, for example, where do you turn? Napa and the rest of the Bay Area's bountiful harvest, or do you head south toward sunny San Diego and her many offerings? The truth is, no matter in which direction you turn up or down the coast, chances are you're not far from a gem of a winery or two. But if you're looking for the best of the best, we found a thoroughly researched and thoughtful list of California wine regions and their rankings.

Read more