Beverage Pairing Basics

Demystifying Gastronomy

Gastronomy, the art and science of food and wine pairing, goes beyond serving red with meat and white with fish. In fact, sometimes the best beverages to serve are not wines at all. Beer, cocktails and non-alcoholic coolers are often better choices than their fancy corked cousins. Spicy foods require cooling beverages, buttery dishes call for more acidic cleansers and sweet and tangy meals cry out for carbonation, but there's more to it than that.

All wines are not created equal. However, that doesn't mean that you have to spend a lot of money to find a good bottle. A great first step is to talk to your local wine merchant or sommelier. Approach them with a little knowledge and they'll be even more enthusiastic and helpful.

For starters, go for white wine when serving fish, seafood and most chicken. Dry whites like pinot blanc work well with rich, buttery preparations. Sweet and complex whites like gewrztraminer or Riesling compliment salty dishes and spicy dishes. Hearty dishes stand up to rich wines. That's why red meat with red wine is such a popular choice. Big, bold reds like cabernets and merlots are perfect with steaks and chops. Fruitier merlot picks up subtler flavors and tames pungent sauces nicely. Rich zinfandel is a great pick when you're in the mood for meaty stews and zesty ragouts.

Crisp lagers and pale ales have an affinity for spicy foods like Thai noodles, wasabi laced sushi and good old fashioned American BBQ. The carbonated bubbles cleanse your palate between bites. This allows your mouth to cool off just enough to want more. Amber beers taste great with rich grilled or fried foods, like a juicy cheeseburger and garlic fry combo. Porters, stouts and other dark beers are often enjoyed alone, but can be fantastic with a Smithfield Ham dinner or the classic pork chop and apple sauce combination.

Margaritas always liven up a Mexican feast. Fantastic on their own, they also work wonders when accompanying spicy south of the border cuisine. The acidic bite of a well-made margarita cuts through rich cheese and meat dishes that typically pepper a Mexican menu. In addition, their sweet tang washes away the burn of hot chilies. Likewise, sangria offers a fruity, sweet balance to Spain's bold plates. The fresh flavors of oranges, apples and other seasonal harvests, tame the smoky salty flavors of ham, capers and roasted peppers which are typical of this cuisine. Seasoned with cinnamon and heavy on tannins, its spicy complexity matches each dish with a punch of its own.