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Wine and Cheese Pairing

When done right, the right wine can complement and enhance the flavors of a dish. This is a description of the tradition as old as feasting itself, the art of food and wine pairing.  You create a perfect balance that makes your taste buds dance with joy. As with most ancient traditions, facets of its rich history get lost over time.

Mastering this art takes time, experience, and tact. It is such a valuable skill to have. There are several things to consider such as; the flavor, texture, and temperature of the food, the acidity of the wine, the preferences of the table guests, and much more.

In this article, you will learn what you need to know to create a scintillating combination of food and wine sure to wow your guests as soon as your next home-cooked meal.

Preference Of Table Guests

To start, you need to have some idea of what would appeal to those you are serving. You don’t want them to be repulsed by your choice. This is not the time to experiment with new combinations. Stay with the familiar and classic combinations. Except, of course, if they are eccentric experimenters like you- then get mixing!

Have A Firm Grasp of What Works

When pairing wine with food you cannot go wrong with certain combinations. Red meat goes great with red wine. The tannin-rich red wine easily cuts through the fat in the red meat and then the fruitiness in the wine nicely complements the flavor from the meat. Merlot, Shiraz, and Cabernet Sauvignon are good red wines to use.

White wine goes with white meat. For dishes with white meat, wines high in acidity exacerbate the flavor of the meat

Fish does well with both red and white wine but you might get better results pairing with certain types of fish. Light, flaky fish like tilapia for instance is typically paired with white wine but oily fish like salmon and tuna go well with red wine. Look for a bottle of Pinot Noir and Zinfandel for your next dish with fish.

For dessert, look for a bottle of sweet wine.


Here is a list of some of the most popular food and wine pairings:

  • Beef Bourguignon: Cabernet Sauvignon
  • Roast Chicken: Pinot Noir
  • Steak: Merlot
  • Salmon: Pinot Noir
  • Tuna Tartare: Sauvignon Blanc
  • Risotto: Pinot Grigio
  • Cheese Plate: Sparkling wine
  • Chocolate Mousse: Port


Texture & Acidity of The Dish

The texture of the food you’re preparing plays a key role in determining what wines you serve. A light wine will be overshadowed by a rich dish. You also don’t want to pair a tannic wine with a delicate dish.

The acidity of the dish is another factor to consider. The acidity helps you burn through fat found in food. When done right you create a nice balance and complementary flavoring in the dish.


Visit Rosé Day LA for Perfect Wine Pairings

The complex art form of wine and food pairing doesn’t only come from training in culinary schools. Mastering how different tastes, textures, and aromas complement each other takes both experience and training. Experience comes from trying stuff out, but not before you have guests over! With the tips highlighted in this post, you’re well on your way to creating a meal your guests would truly enjoy.

Are you looking to enjoy perfectly paired wines without worrying about the planning portion? Rosé Day LA features top chefs combining quality wine with delectable foods. Experience the fun and flavors of a proper wine and food pairing party with none of the hassles. Visit us this Summer at Rosé Day LA!

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