FINE WINE COUTURE
Advice straight from the vine for pairing what food with what wine

Story by Brittany Moffat // Photography by Heidi Weber and Caitlin Prarat

White Wines	Red Wines	Dessert Wines	Sparkling Wines

If there’s one thing wine educator Tony Carlucci wants students to realize about pairing food and wine, it’s that there is no “Coca-Cola of wines.”

Carlucci, Kent State instructor and wine educator, says one of the biggest mistakes students and new wine drinkers make is to only drink what they like, regardless of what might taste best with a particular food. 

How can students make wise decisions about food and wine pairings when they’re eating at home, with friends or out with the boss?  Carlucci advises keeping an open mind, learning from those around you and keeping pairings simple to start with.  He says a good “rule of thumb is red with red and white with white,” meaning red wines with red meat and white wines with white meat. With all the varieties available today, picking a wine can be confusing and having a basic understanding of the differences between reds and whites can be helpful.

White wines           

Most new wine drinkers are familiar with white wines like chardonnay and riesling.  Other common whites are pinot grigio and sauvignon blanc. White wines differ from red wines, not just in color, but also in flavor. Many white wines have lighter flavors like vanilla and can be either sweet or “dry.”

The flavors of chardonnay work well with rich-tasting foods like chicken, fish or pasta in a cream or butter sauce.  Pinot grigio and sauvignon blanc are not as strongly flavored as chardonnay. Riesling is similarly flavored, but with an added sweetness that pinot grigio and sauvignon blanc lack.  All three are better suited for foods such as sautéed chicken, fish, vegetables or light pasta dishes — especially if citrus, onion or ginger are ingredients in the meal.

Red wines

Carlucci says most students are not as familiar with red wines, , with the exception of merlot. Merlot was the number-one seller in America from ’95 until ’05 when it was replaced by cabernet sauvignon.

Many red wines have stronger flavors derived from berries and red fruits, or are slightly peppery. These flavors generally complement pork and red meats, like beef or lamb, but also work well with roast turkey or chicken.

Cabernet, with rich but not sweet fruit flavors, works well with grilled meats —red or white — and vegetables such as bell peppers and eggplant. In place of cabernet, students can also try a red zinfandel, which may be slightly peppery or taste like blackberries. Both cabernet and zinfandel can be used to accompany pasta dishes and pizzas.

Other red wines, like pinot noir and barbera, are alternatives to merlot, as all three have moderately strong flavors and may have a hint of berry taste. These wines are good complements to vegetable and pasta dishes, particularly if herbs are key ingredients. Merlot can also stand up to citrus flavors, while pinot noir sets off spicier dishes where barbera doesn’t. Also, barbera is a possible alternative to a cabernet, as both wines are crisp and not as sweet as merlot or pinot noir.

Sparkling wines

Carlucci encourages students to think of sparkling wines, like Champagne, as an alternative for an everyday wine, saying people who think of them as special-occasion-only wines will never drink them otherwise. Carlucci says champagne tastes great with salty, smoked foods and occasionally with desserts.

He says Champagne “builds up your appetite and cleanses the palate,” adding that students don’t have to spend a lot of money, as some Champagnes in the $30-to-$40 range taste better than those costing three or four times as much. Also, new wine drinkers shouldn’t feel that they have to limit themselves to Champagne, which can cost more as it must be imported from Champagne, France, to legally be labeled as Champagne. For instance, a bottle of sparkling white wine can easily be substituted for a bottle of Champagne.

Dessert wines

Carlucci explains that most people, not just students, tend not to know when to drink dessert wines or what to serve with them. The biggest mistake made with dessert wines, which have higher-than-normal sugar content, is serving them with a sweet dessert like cheesecake. He advises serving dessert wines, like a muscat or an ice wine, after coffee, either on their own or with a salty cheese or nuts as a finale to the overall meal. 

Brittany Moffat is senior magazine journalism major. This is her first story for The Burr.