When it comes to pairing wine and food, it's all about balance. You don't don't want one to outdo the other. Instead, the wine should complement the meal, and the food bring out the flavors of the wine. Take into consideration the weight of a wine and pair it with a meal of a similar weight. So if I'm cooking a lighter fish dinner like my steamed sea bass, I'll choose a light wine like Santa Margarita's, Pinot Grigio. The crisp, fresh notes are the perfect accent to the lemony light flavors of the sole. Now if a heavier dish is on the menu, like a bone in rib eye, a bolder red wine with a full-bodied flavor, like Coppola's Merlot, will do the trick. The rich berry flavor heightens the spices and brings out the flavor of the meat.
Santa Margherita's 2007 Pinot Grigio has a crisp flavor with hints of citrus. $20 at BevMo!
Coppola's 2004 Diamond Collection Merlot mixes plum, blackberry and eucalyptus flavors with a hint of Syrah to add warmth. $23 at wine.com.
Love you some Pinot, check out Food & Wines Top 10 Pinto Grigio picks here.
Not sold on Coppola and wine? Rest assured the man knows his stuff, check it out here.
PHOTO: Damien Miller
