Food and Wine Pairing Guide: How to Harmonise Wines

Harmonisation is the perfect combination of wine and food. In order to achieve the perfect result, it is necessary to find a balance between the flavours of the food and the characteristics of the wine, so that one does not stand out from the other. It is, therefore, very important to know the characteristics of the wine to be drunk if we want to appreciate it and accompany it properly. We know that wines can be red, white, rosé, sparkling or fortified, and they are all harmonised in different ways.

Harmonise according to the type of wine

How to harmonise Red Wine?

Red wine is a type of wine that requires a stronger combination, dishes with more structure. The milder varieties work perfectly with poultry, lean fish, pasta or risottos prepared with vegetables. Wines of medium intensity and body harmonise well with game and roasted meat. The strongest varieties combine well with meats such as picanha, barbecue, beef rib and even hamburgers.

How to harmonise White Wine?

The ideal way to combine white wines is with lighter dishes. Whites with little structure combine with weightless dishes, such as sautéed seafood, sushi, salads and raw vegetables. If the wine is more structured, it is possible to combine it with more complex dishes, for example tenderloin or filet mignon, or fatty fish like salmon. A white like Chardonnay is ideal to combine with creamier, cheese-based dishes. Pesto sauce requires a more aromatic wine like Sauvignon Blanc.

How to harmonise Rosé Wine?

Rosé wine is a very versatile type of wine; it is possible to drink it on most occasions. It is a wine that has little or medium presence when it comes to tannins and acidity, which means that it can be combined with a wider range of foods. The lighter ones are good to accompany light and refreshing starters, such as white fish ceviche, sashimi, sweet and sour salad or octopus carpaccio. The most acidic rosés are good for cleansing the palate of fatty and fried dishes, as is the case with roasted chicken, oven-baked rice with bacon and bean stew.

How to harmonise Sparkling Wine?

Sparkling wines are ideal to be served as a starter; however, they can also accompany saltier and fattier foods. They are great to accompany a good bean stew, since their freshness and acidity remove the flavour of the meat fat. Sweet sparkling wines go well with sweet foods, such as walnut cake, brigadeiro and dulce de leche. They can also accompany a good board of blue cheeses such as gorgonzola and roquefort.

How to harmonise Fortified Wine?

Fortified wines are good to accompany sweets, such as chocolate, brownies and crème brûlée. A great combination is also a mix of nuts, aged cheeses or chestnut-based desserts.

Image: Vinho em Prosa

Harmonise according to the type of dish

How to harmonise acidic dishes?

The best option to combine with this type of dish is a fresh white wine with high acidity.

How to harmonise seafood and Asian dishes?

Dry and aromatic white wines are a good accompaniment to seafood and Asian food. Aromatic wines are a good choice when ingredients such as ginger, lemongrass, citrus zest, onions and sweet peppers are used in a dish.

How to harmonise fish and seafood dishes?

White wines are usually the best option to combine with fish and seafood. However, some sauces used with fish can create excellent compatibility with red wine, and cooking the fish in this type of wine can work even better.

How to harmonise meat dishes?

There are many possibilities to harmonise meat dishes with wine; the ideal is almost always red wine, with a full-bodied white also playing this role (except for especially rare red meats).

In order to have the perfect result it is necessary to know what type of meat we are going to eat. In the case of barbecue, which is known for the amount of fat and its intense flavour, the ideal is to combine it with a tannic and acidic red wine. If the meat is beef tenderloin, a medium to full-bodied red wine is the best option. In the case of a burger, the best option will be a red wine with softer tannins and medium body.

How to harmonise pasta dishes?

There are many different ways to make pasta dishes and, in order to be able to combine them well with wine, it is important to know the type of sauce that makes up the dish. In the case of pasta made with white or cheese sauce, the ideal is that it is a white wine to accompany it, such as a Chardonnay. However, those who do not like white wines can also opt for a light red, as is the case with Pinot Noir.

Pasta made with meat sauce is well accompanied by more full-bodied and warm red wines. In the case of pasta dishes with pesto sauce, the ideal is to combine them with light and fruity white wines.

Image: Vinhos & Lugares

How to harmonise desserts?

The ideal wine to accompany a dessert is a fortified wine, such as a Moscatel de Setúbal or a Port wine, both produced in Portugal. This type of wine will perfectly complement many of the flavours found in desserts, especially almonds, chocolate, coffee or citrus notes.