In the realm of culinary artistry, few practices elevate the dining experience quite like the thoughtful pairing of wine and food. At Bonterra, where our wines reflect the rich flavors and detailed nuance that come from organic, regenerative farming, we know that spot-on pairings can make an everyday meal—extraordinary.
In this spirit, we are delighted to help you connect the dots and elevate your next meal to something truly memorable. And forget rigid rules: successful wine and food pairing calls for an appreciation of tried-and-true guidelines, with a good dose of creativity thrown in.
So whether you’re a seasoned connoisseur or a curious beginner, we’re here to help demystify wine and food pairing—allowing you to take your culinary creativity to new heights.
The Essence of Pairing
Wine pairing is an alchemical art, where—when done right—the sum becomes greater than the parts. When executed with finesse, it can:
- Unveil hidden nuances in both wine and dish
- Amplify key flavors, creating a more profound experience
- Elevate a simple meal into a culinary revelation.
Let’s dive in, shall we?
Embracing Personal Palate Preferences
The cornerstone of any successful pairing journey begins with a simple yet profound principle: trust your palate. While traditional pairings offer a reliable starting point, true magic often lies in discovering unexpected combinations that resonate with your unique sensibilities. Pours that offer balance like our Bonterra wines are a great starting point for pairing, given their inherent food-friendly qualities and organically farmed pedigree.
Whether you find joy in a crisp Bonterra Rosé alongside a robust steak, delight in a subtly rich Chardonnay with a delicate roast chicken, or reach for an offbeat duo like good bubbly and potato chips, let personal preference serve as the compass for your oenophilic exploration. A great example of versatility in pairing is enjoying wine and charcuterie, where the interplay between wine’s flavors and a curated board of meats and cheeses elevates every bite.
The Key to Perfect Food & Wine Pairings
The first step in successful food and wine pairing is to understand your palate’s unique composition. As we navigate toward your tasting north star, we suggest considering three crucial components of taste: savory, sweet and acidic:
- Savory Enthusiasts: You gravitate towards wines with robust tannins, such as our Bonterra Cabernet Sauvignon, which stand up beautifully to rich, umami-laden dishes.
- Sweet and Heat: You love to explore the interplay between off-dry wines like Riesling or Pinot Gris with spicy cuisines, creating a delightful balance of heat and sweet fruit notes.
- Acid Aficionados: You’re inclined to embrace the bright, tangy notes of our Sauvignon Blanc, perfect for elevating citrus-infused dishes or fresh seafood.
The Alchemy of Flavor: Mastering Pairing Fundamentals
The interplay between salt, fat, acidity and sweetness forms the foundation of successful wine pairing. Each element interacts with wine in unique ways, creating a complex tapestry of flavors:
- Salt: Acts as a gentle tamer of tannins, softening bold red wines and coaxing out their fruitier notes. The classic pairing of a ribeye steak with our Bonterra Cabernet Sauvignon exemplifies this harmonious balance.
- Acidity: Demands wines of equal or greater acidity to maintain vibrancy. Our Sauvignon Blanc shines alongside lemon-dressed salads or tomato-based pastas, its crisp acidity cutting through and enhancing these dishes.
- Fat: Finds its perfect counterpoint in wines with bright acidity. The creamy richness of roasted chicken or pasta dishes is beautifully balanced by the lively notes of organically farmed Bonterra wine like our Chardonnay.
- Sweetness: Requires wines with comparable or higher sweetness to avoid bitterness. An off-dry Riesling becomes a refreshing foil to spicy cuisine, while Moscato dances gracefully with desserts.
When pairing wine with seasonal fare, consider seasonal wine selections like a vibrant Sauvignon Blanc in summer or a velvety Zinfandel for a winter feast.
Beyond the Basics: The Structural Elements of Wine
To truly elevate your pairing prowess, we suggest diving deeper still into the structural components of wine. To wit:
- Tannins: These compounds, most prominent in red wines, create a drying sensation that pairs exquisitely with protein-rich or fatty foods.
- Acidity: The backbone of wine, providing freshness and balance. An acidic wine cleanses the palate, making them ideal companions for rich, creamy dishes.
- Body: The perceived weight and intensity of a wine, ranging from light and delicate to full and robust. The key is to match a wine’s body with the dish’s intensity.
- Sweetness: Ranging from bone-dry to lusciously sweet, the residual sugar in wine can balance a spicy dish or salty flavors and complement sweet dishes when matched appropriately.
The Art of Pairing: Complementary and Contrasting Flavors
In wine and cuisine, two fundamental philosophies emerge to guide the way. Here’s how we like to create harmonies and contrasts that awaken the senses:
The Art of Complementary Pairings
In this method, we seek to align similar flavor profiles and structural elements between the wine and the dish, creating a seamless blend that amplifies shared characteristics.
Consider, for instance, our oak-kissed Chardonnay with a succulent roast chicken. The wine’s subtle vanilla and toast notes, imparted by careful oak aging, echo poultry’s golden, crispy skin. Meanwhile, the wine’s round, subtly buttery texture mirrors the juicy tenderness of the meat, creating a pairing that feels nearly perfect.
This approach extends beyond mere flavor matching. It encompasses the alignment of textures, weights, and even aromatics. A delicate, floral Pinot Gris, for example, might find its perfect match for a lighter dish like pan-seared scallops with a classic citrus beurre blanc sauce. Here, the wine’s nose complements the subtle sweetness of the scallops, while its body matches the silky sauce, creating a harmonious elixir exceeding expectations.
The Counterpoint of Contrasting Pairings
In this approach we embrace juxtaposition, creating a delicious tension between wine and food that activates the palate. This method is about finding balance through contrast, where wine and dish each introduce unique elements that, when combined, create an experience greater than the sum of its parts.
Picture a piquant green curry paired with our crisp Pinot Gris. The wine’s subtle sweetness acts as a cooling balm to the dish’s heat, while its bright acidity cuts through the rich coconut milk base. This interplay of sweet, spicy, and acidic creates a fascinating dance of flavors that keeps the palate engaged and refreshed.
Another classic example of a contrasting pairing is the union of red tannic wines, like our elegant Cabernet Sauvignon, with a marbled steak such as a ribeye. The wine’s tannins act as palate cleansers, cutting through the richness of the meat and preparing your palate for the next bite. Meanwhile, the steak’s protein and fat soften the wine’s astringency, revealing hidden fruit notes and complexities.
The Art of Balance in Wine Pairing
Whether opting for complementary or contrasting pairings, the ultimate goal remains the same: achieving a balancing act wherein both wine and food shine brighter together than they might on their own. This delicate equilibrium requires a little knowledge, but more importantly—intuition and a willingness to experiment.
As you embark on your own pairing adventures, keep in mind that these approaches are far from rigid rules, but rather flexible guidelines. At Bonterra, we celebrate the truth that the most memorable pairings often arise from a creative blend of both philosophies, tailored to your unique palate and the specific nuances of the wine and dish at hand.
Dish Weight: A Spectrum of Options to Answer with Wine
When pairing wine with food, another opportunity for success considers the relative weight of the food you’ll be serving. To wit:
Delicate Dishes: lighter dishes call for wines of similar levity. Our crisp Sauvignon Blanc, with its vibrant acidity and zesty notes of citrus and kiwi, pirouettes gracefully alongside fresh seafood and verdant salads, enhancing their delicate flavor without overwhelming your taste buds.
Medium-Bodied Fare: As you progress to dishes of moderate intensity, look to wines with a corresponding increase in body and weight. The round, supple character of our Chardonnay, with its subtly rich pineapple, pear and cantaloupe notes, finds a match in roasted poultry and creamy pastas, creating a harmonious interplay of flavors and textures.
Rich Fare: At the apex of culinary richness, we find dishes that demand wines of equal gravitas. The structured tannins and layered complexity of our Cabernet Sauvignon stand as worthy counterpoints to robust meats, earthy mushrooms or squash risottos and hearty beef stews, thanks to Cab’s deep, dark fruit notes and spice elements that intertwine with intense flavors.
The careful calibration of wine to dish builds moments of memorable culinary synergy speaking to your thoughtful curation of flavors and textures. These thoughtful alignments allow you to craft not just a meal, but an experience—one that lingers on palates and in minds long after the last morsel is savored.
Expected and Unexpected Pairings
While classic pairings have stood the test of time, the true joy of wine tasting and pairing lies in exploration and discovery. In throwing the proverbial playbook to the wind. In this spirit, let’s venture beyond the expected to explore intriguing combinations and expand culinary horizons.
Expected Pairings with a Twist
Steak and Sparkling: Instead of the traditional red wine, try pairing a sparkling wine with a perfectly seared ribeye. The effervescence of sparkling wine gracefully cuts through the steak’s hallmark richness, creating a harmonious counterbalance that refreshes your palate with every bite.
Bonterra Chardonnay and Pumpkin Risotto: On a cold autumn evening, pair a deftly oaked Chardonnay with pumpkin risotto. The rich, toasty and citrusy undertones of the wine beautifully complement the risotto’s savory and sweet elements, as well as its creamy texture.
Bonterra Zinfandel and Barbecue Ribs: The ripe fruit flavors and peppery notes of Zinfandel stand up to the richness of barbecue sauce while enhancing the smokiness of the meat, creating a bold and satisfying pairing.
Unexpected Pairings that Surprise
Bonterra Rosé and Charcuterie: Elevate your charcuterie experience with rosé. The versatility of rosé and sparkling rosé complement both meats and cheeses, eliciting distinct flavors from each element on the board.
Pinot Gris and Spicy Foods: Pair Pinot Gris with your next spicy dish, especially when indulging in spicy seafood or barbecue. The floral and sweetly suggestive notes of Pinot Gris elegantly tame the heat of the meal.
Champagne and Fried Chicken: This high-low pairing is a favorite among wine pros. The acidity of Champagne or good-quality Méthode Champenoise sparkling wine slices through fried chicken’s oily richness, while bubbles accentuate its crispy exterior.
Gewürztraminer and Duck Confit: The lush, exotic aromas of Gewürztraminer beautifully partner the rich flavors of hearty duck confit. This rich white wine’s subtle sweetness and elegant spice notes create an indulgent and sophisticated experience.
Ultimately, pairing wine with food is a personal journey more than one ruled by, well, rules and guidelines. We hope these tips help shape your experience, and encourage you to branch out and find your own favorites and pairing north stars. Check out our Bonterra wine online as your starting point, and let your own signature wine food pairing style take shape!
If you’re looking for an ongoing source of wines delivering great flavor and balance that make for terrific pairings across a variety of foods, consider joining our Bonterra wine club.
