The Key to Wine Pairings

Wine pairings is a scientific art. The way that flavor profiles come together to create a complimentary blend that taste delicious is quite interesting, so in this post we're going to take a look at the complete list of basic pairings between wine and food. Red Wines Beginning with dessert wines, such as Sherry and Port, they pair well with desserts, starches, cured meats and soft cheeses. Bold reds like Cabernet Sauvignon and Syrah, are ideal with cured meats, red meats, starches and hard cheeses. Medium bodies reds such as Zinfandel and Merlot pair nicely with cured meats, red meats, white meats, starches, hard cheeses and roasted veggies. These reds are by far the most versatile among food pairings. Lastly light reds such as Pinot Noir are ideal with cured meats, white meats, rich fish, starches and roasted veggies making them the second most versatile red grouping.

White Wines Beginning with dry whites such as, Sauvignon Blanc and Pinot Grigio, they pair nicely with roasted and non roasted vegetables, starches and fish. Sweet wines like Moscato and Riesling pair well with soft and hard cheeses, desserts and cured meats. Rich whites like Chardonnay are ideal with soft cheese, starches, fish, rich fish and white meats. Rich fish refers to seafood like crab, lobster and scallops rather than salmon or cod. Lastly we have sparkling wines like Prosecco that fare nicely with vegetables, soft and hard cheeses, starches and fish.

There are foods that may be a bit harder to pair such as asparagus, green beans, artichokes, Brussel sprouts and chocolate. They aren't impossible but these tend to be more up to opinion rather than science. Flynn Farm curates our own signature white and red wines right here in Connecticut. Stop by our shop to see what is coming, stay tuned on social media for announcements and let us know what you think!