Wine-Down Your Wedding Reception

Pairing wine with your meal service is a delightful way to enhance the overall dining experience for you and your guests! There are many ways that wine can be incorporated and take your meal from great to exceptional. Here are 5 general guidelines to help you effectively pair wine with meals.

Consider  the Intensity

Consider pairing lighter wines, like white zinfandel and pinot grigio, with lighter fare such as salads, vegetables, and seafood. The crisp acidity of lighter wines intensifies the fresh flavors of the meal. On the other hand, pair fuller-bodied red wines like cabernet sauvignon with heartier fare like steak. The bold tannins in red wine sliced through rich, fatty dishes provide balance. Generally, let the intensity of the wine mirror the intensity of the meal's flavors. Then the wine can either elevate delicate notes or provide contrast to heavy dishes.

Match Tannins

Tannins are naturally present molecules that come from grape seeds, skins, and stems or from oak barrels used for wine aging. As wines ferment, they are typically aged in an oaked barrel, giving each wine a distinct and unique flavor. Tannins in bolder red wines can bind with protein in meat, softening the perceptions of both. For instance, pair high-tannin cabernet sauvignon with red meats like steak. The tannins have a tenderizing effect which allows flavors to shine.

Complement sauces and acidity

Consider the sauce in your main dish when selecting a wine. A rich, buttery white wine sauce pairs beautifully with similarly full-bodied oaked chardonnay. The creaminess of the chardonnay mirrors the sauce. Meanwhile, a red wine with medium body and acidity works well with a tomato-based pasta sauce.

Also, factor in the acidity of the dish itself. High-acid wines like pinot grigio or champagne can pair well with acidic dishes or foods with a tangy element, like tomato-based dishes or salads with vinaigrette. The crispy acidity of these wine styles mirrors and refreshes the palate. In contrast, acidic red sauce benefits from a bolder red that softens perceptions. Identify complementary or contrasting notes between potential wines and prevalent meal flavors.