The topic of wine-food pairing is one of the most arduous. How many times have we heard controversy about pairing fish with red wine and meat with white wine? How much time spent listening to opinions on what to drink with pizza rather than with braised meat? It is one of the most complex topics in the food and wine world because it is very much linked to the taste of the person expressing the opinion. However, there are some reference points that could help. You have surely heard some expert talk about fatness, greasiness, acidity or much more. So let's try to simplify with an easier and more direct language a topic often misunderstood, being often victim of the subjectivity of each person and of the evaluation techniques that food and wine culture schools propose.
Fish is better with whites but also some reds are suitable: no one forbids pairing red wines with fish, but be careful, because you need to have some experience to make this pairing. Always remember that fish dishes are paired with the acidity of a wine more than with the tannin. In order not to make mistakes, if you are not an expert, choose a Verdicchio, a Soave, a Chardonnay but be careful not to have Amarone with a salmon. Better delicate reds such as Grignolino or Bardolino, also good with grilled fish or soups;
With a fatty or greasy food, it is better to contrast it with tannin and acidity: to contrast the "greasy" or "fatty" part of a dish, it is necessary to pair a wine that has acidity or tannin. This will allow the wine to cleanse the palate, bringing balance to each bite. A Sangiovese with grilled pork, a beef tartare with Chianti Classico or “fritto misto” with a Tuscan Trebbiano. These are just some examples to give you an idea of the concept.
FAT FOOD? Acidic or tannic wines, such as Trebbiano, Sangiovese, Chianti Classico;
White meat = white wine: don't believe in the pairing of meat and red wine. Today white wines can be structured enough to easily withstand pairing with rabbit meat, roast poultry and small feathered game. Nothing to fear if you also have light cheeses, elaborate pastas or cured meats on the table;
Balance acidity with acidity: if you have a dish that tends to be acidic like pasta with tomato or chicken with lemon, use a wine that has enough acidity. Otherwise, a less acid wine will appear weak to the palate compared to the dish;
Go for a sweet pairing with dessert. Have you ever tried to eat a cake with a Brut sparkling wine? The result is terrible, your palate will be disappointed. It is well known in fact, that the only way to make a good pairing with dessert is with sweet wines. Cakes, pies, creamy desserts and chocolate ones need sweet sparkling wines, muscat, passito and sweet whites. Make sure that the wine is not less sweet than the dessert, otherwise the wine itself will appear weak.