Food and Wine Pairing 101 with Bordeaux Wine

Are you interested in becoming better versed in food and wine pairing? Fortunately, the fundamentals of pairing are simple. Rich pairs with rich, light pairs with light and, you guessed it, sweet pairs with sweet.

However, like any relationship, the marriage between food and wine becomes more nuanced as your palette and preference begins to develop.  For instance, you’ll quickly discover that tannic, dry wines pair well with fats, while acidic wines are generally always meant to mix with acidic food.

The easiest place to begin your journey is with regional pairings. Wine has been an essential part of the French dinner table for centuries and has influenced, and been influenced by regional cuisine through the ages. Download our red, white, rosé and sweet Bordeaux wine guides for a closer look at how to pair Bordeaux with French and other international cuisines.

With over 63 appellations and 6 grape varietals, wines from Bordeaux are the perfect place to begin and end your romance with food and wine pairing. Whether you lean toward Merlot, Cabernet, Malbec, Semillon, Sauvignon Blanc, or Muscadelle, there’s likely a Bordeaux blend that will complement your meal.

Try a dry white from Entre-Deux-Mers to pair with a salad or pasta dressed in vinaigrette, find a Merlot based Bordeaux blend to pair with the perfect burger, or download our Latin food and wine recipe book by Chef Doreen Colondres, ¡Viva Bordeaux!, for a closer look at the versatility of Bordeaux.

For more info and resources, please visit us at bordeaux.com. Or, join us at this year’s IFBC 2013 where we’ll be hosting an interactive workshop on wine writing.

Until then, santé!

This post is presented by Bordeaux.com.