Red, white, or rosé? The perfect wine for your dish

The Classic Rules of Food and Wine Pairing

Traditionally, certain principles guide the pairing of dishes and wine:

Red Meat and Red Wine

Dishes such as prime ribeye or rib steak pair well with full-bodied, tannic red wines that balance the richness of the meat.
Suggestion: Les Hauts de Lestac (Bordeaux, France, Merlot) – Its round tannins and dark fruit notes create a perfect balance with the tenderness and richness of the meat.
Or Amarone Pasqua (Veneto, Italy, Della Valpolicella) – With its complex aromas of black cherry and spices, it enhances red meats beautifully.

Fish and White Wine

Dishes like salmon fillet or royal sea bream pair harmoniously with fresh and light white wines that complement the delicacy of the fish.
Suggestion: Wente (California, USA) – This Chardonnay, with its round and oaky aromas, pairs well with the creaminess of salmon or the dense texture of tuna.
Pascal Jolivet Attitude (Sauvignon Blanc, France) – Its fruity aromas and refined structure create an unexpected and elegant pairing.

Spicy Dishes or Rich Sauces

Nagano pork or duck wings with BBQ sauce can be paired with wines that have intense aromas to stand up to the spices and bold flavors.
Suggestion: Michael David Sixth Sense (Lodi, California, Syrah) – This rich wine, with dark fruit and jammy notes, perfectly balances spicy or saucy dishes.
Château Pesquié Quintessence (Rhône Valley, France, Syrah) – With ripe fruit and licorice notes, it ideally complements BBQ flavors.