Red wine with steak. White wine with fish. Nothing too oaky and nothing too sweet. The drier, the better.

Sound familiar? 

While some of these concepts have truth to them, they are not universal ideas demanding to be followed. The world of wine is complex. From regions to varieties to glassware to price, wine is too often shrouded in elitism and mystery. A great majority of people drink wine, so the knowledge should be for everyone, too. Unfortunately, in the absence of some wine basics, our ideas around it become too similar, too rigid, and too cliché.

To demystify these complexities, we’ve invited Rodney Murray, who has been working as a Sommelier and Bartender for the past 4 years based in Philadelphia, United States, to share his expertise. Rodney has received just about every question and request related to beverages and pairings. He loves talking about wine precisely because it can be so intimidating. So, he has put together this guide for The Gourmet Host to demystify the complexities of wine and help you gain more confidence in talking about what you like.

From simply understanding the components of what’s in your glass to the beginnings of pairing food with wine, this Guide to Wine Basics for Beginner’s can be used as a resource and encouragement to deepen your interest in wine and food. 

A Note on the Basics

No two wines taste the same. So, how do we begin to understand what’s hiding behind the wine label?

Luckily, there are a few basic characteristics in wine tasting. When we observe and learn these basics, they help us see what’s in the glass as a sum of its many parts. Learning these basic wine terms will not only help you identify what you like, but it will also allow you to be more nuanced in your purchasing and pairing of wine.

Acidity

For a moment, imagine biting into a lemon or your favorite sour candy. Feel the saliva rush to the tips and edges of your tongue?

Wines with high acidity make your mouth and taste buds water more. While high acidity is common in wines such as Sauvignon Blanc and Pinot Noir, Riesling and Chenin Blanc are other wine types generally made in high-acid styles. These wines are usually crisp and have an element of freshness to them that makes them refreshing.

Acidity loves fat!

Wines with elevated acidity balance out rich or fatty dishes, striking a beautiful harmony between the food and wine. Acidity also loves acidity. Foods that are generally more acidic like tomatoes or citrus-based salad dressings pair extremely well with high-acid wines. 

Sweetness

Widely misunderstood, sugar in wine is used not only to determine the finished style of the wine, but also to create balance.

While dessert wines are one thing, lightly sweet wines like a Kabinett Riesling from Germany or a Demi-Sec Chenin Blanc from Vouvray are delicious precisely because of the light addition of sugar. The zip of acid is complemented by a touch of sweetness. It’s not cloying or overbearing, but just right. 

Tannins

Have you ever felt your lips and tongue become dry after a hearty sip of red wine? Perhaps you notice it if you’re a coffee or tea drinker.

Tannin is the compound responsible in all these instances.

Tannins come from grape skins, seeds, and stems, but can also come from wine oak barrels. As a result, they are important in red wines.

Tannin exists on a spectrum, from low, to moderate, to high. Highly tannic wines create an intensely drying experience that is wonderfully complemented by foods with a fatty component. This is why ribeye, an incredibly fatty cut of meat, pairs well with Cabernet Sauvignon and other old world Bordeaux grape variety like Merlot and Cabernet Franc.

Body

A somewhat elusive concept, a wine’s body refers to its weight and texture.

What does the wine feel like? Is it like sipping on water, or honey? 

While few wines are as viscous as honey, the texture of different wines does vary greatly. When determining a wine’s body and considering with it what food to pair, a simple adage to remember is “like with like.”

Light-bodied wine like Pinot Grigio or Albarino work with lighter style dishes. Think, simple seafood or crudos. Full-bodied wine like Chardonnay from California or Syrah from the Rhone Valley will pair with more robust foods like fattier fish or hearty stews.

Alcohol

Alcohol is a major component in wine, that varies greatly based on style and region and can be discerned by how “hot” the wine feels. It might create a warming sensation in your throat or a slight burn in your nose when you smell. If you notice this response, the wine is likely higher in alcohol.

This might sound unpleasant, but alcohol is a key factor that brings a wine into balance.

When complemented by high tannin, a wine with high alcohol will have more body, giving it a fuller and richer texture on the palate. A high alcohol, low tannin wine, however, will likely taste out of balance.

While white wines are generally lower in alcohol than red wines, alcohol is a necessary consideration in both styles.

Generally speaking, avoid hot or spicy food if you’re drinking a wine high in alcohol. Alcohol content can exacerbate the heat in food, turning something with a touch of piquant into something too spicy.

Pairing, Made Easy

Wine and food pairings can be intimidating. Knowing the fundamentals of what’s in your wine glass is only one piece of the puzzle. Knowing how and where to pair it is the other.

There is a wide range of experts and a lot of jargon who make wine pairings seem opaque and impossible to understand. While food and wine pairings can be complex, the fundamental truth stems from curiosity. Your food and wine pairings can be as simple or as complex as you would like. 

With that said, here are some general options or guidelines to consider when pairing your food with wine. Remember that these are only suggestions and can be used as a jumping off point for further exploration.

Match Intensity

How complex are your food and wine?

Simply prepared dishes like grilled or roasted fish, easy salads, or vegetables pair well with low-fuss, crisp wines like Sauvignon Blanc and Pinot Grigio. An easy dinner is complemented by an easy wine.

There’s almost no sense in opening that expensive bottle of wine like that Cabernet Sauvignon you’ve been saving if you’re preparing a simply roasted chicken for dinner. Save that nice bottle for something special like steak in a creamy béarnaise sauce or duck.

Matching intensity is also about matching the occasion. 

Play with Balance

Contrasting and complementing complex flavors can each create dynamic balance.

A common pairing is a sweet wine like off-dry wine like Riesling with spicy foods, such as Thai or Indian cuisine. The contrasting sweetness and body of the wine helps to tame the heat from the food.

On the other hand, complementing the richness of a buttery, creamy pasta sauce with a fuller-bodied white wine like Chardonnay or Viognier creates congruency between the wine and food, deepening the flavors of both.

Consider Regional Pairing

What grows together, goes together.

This classic approach to pairing is rooted in tradition. Prior to transcontinental trade, local wines were naturally served with local foods, setting the stage for regional traditions of food and wine pairings.

For example, Italian Chianti is an ideal match for tomato-based pasta sauces, while a Spanish Rioja pairs beautifully with tapas like chorizo and Manchebo cheese.

These regional pairings work so harmoniously because the wine and the food has evolved together over time. 

When in Doubt, Go for Sparkling 

Sparkling wines like Champagne, Prosecco, and Cava are versatile.

Their high acidity makes them food friendly and easy to enjoy with small bites, while some grower Champagne is highly gastronomic and complex.

Celebratory and special, these wines are if you’re ever unsure of what to pair, a sparkling wine is often a safe and delightful choice. 

Wine Wisdom Wrapped Up

While food and wine pairing can seem like an art reserved for sommeliers, the basics are accessible to anyone willing to experiment.

Beginning from a place that interests you is a great approach to not only see what works, but to simply learn more about what you’re eating and drinking.

The best way to pairing food and wine is choosing the type of wine you enjoy the most, so make sure not to get hung up on “getting it right!”

Salut!