The number one tip is to drink wines that you enjoy paired with food that you enjoy. Just because someone else says a wine or food matches well together, doesn’t mean they match well for you. if you don’t like that particular food or wine, you won’t enjoy either of them. The purpose of wine and food pairing is to bring out the flavors of both dishes, and that is the joy of independent living, you get to eat the foods you like with the wines you like so it’s important that you start the meal by liking them both!

Pick your experience for the night. Is it going to be the wine or the food? A simple rule of thumb is to serve simple wine with a complex meal and a complex wine with simple dishes.

People often say red meat with red wine and white wine with fish. And yes that is a simple way to approach wine pairings when in doubt, but actually, it is more about the preparation and the flavors than the meat itself. For example, if fish is prepared with tomato and mushrooms, then red wine pairs very nicely, whereas simple fish with lemon works better with white.

It’s good to have younger and older wines on hand, so you can put the cost of the older wine to good use when the simpler dish is available to eat. Younger wines are richer in flavor (more tannic) and can hold their own when paired with those more powerful flavored dishes. For example, a younger Cabernet Sauvignon pairs well with richer meat dishes like your typical steak, stew, or aged beef, but also more unique dishes like ostrich, venison, and duck. 

While older wines can be stepped on and overwhelmed by the flavors of rich cooking.  So with an aged Cabernet Sauvignon, for example, the tannins are softer and work well with those leaner meats like beef tenderloin or meatier fishes like swordfish or tuna. 

The sweetness of Chardonnay can be drawn out when you drink it alongside sweet foods such as butternut squash, corn, and sweet potatoes and grilled, roasted, or caramelized foods such as caramelized onions or roast chicken. Such lovely wine and food pairing can bring a sweet moment of respite during a meal.

If the food is thick, then a rich wine will probably work well (we already determined that stew works well with rich/young wines).  Delicate, light foods pair well with lighter, elegant wines. For example, you can pair a crisp, delicate Chardonnay with food such as baked fish or chicken with butter and herbs, or dishes with a silky texture, such as risottos and cream-enhanced soups, sauces and pasta. In our adult community, there are endless opportunities to pair new foods with new wines as the meals are so versatile each and every night.