White wine can be an excellent accompaniment to many dishes. The key is understanding how different styles of white wine pair with different foods. Dry white wines tend to work well with lighter dishes like fish, chicken, and salads. Fuller-bodied oaky whites pair nicely with cream-based dishes. Sweet wines complement desserts. And sparkling wines add festivity to any meal.
What are the main styles of white wine?
There are several major categories of white wine to consider:
- Dry whites like Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay. These tend to be light and crisp.
- Aromatic whites like Riesling, Gewürztraminer, and Muscat. These often have floral and fruity notes.
- Oaked whites like oaked Chardonnay. These are richer and fuller-bodied from aging in oak.
- Sweet whites like Moscato and late harvest Riesling. These have residual sugar for sweetness.
- Sparkling whites like Champagne and Prosecco. These contain bubbles from a second fermentation.
The category of white wine will determine what foods it pairs well with. Dry whites work with lighter fare, while fuller oaked whites complement richer dishes. Sweet wines offset desserts, and sparkling adds brightness and acidity.
What foods pair well with dry white wines?
Dry white wines have bright acidity and crisp finishes. This makes them quite food-friendly and versatile with many dishes, especially lighter fare. Some examples of foods that dry whites pair nicely with:
- Seafood like fish, shellfish, sushi
- Chicken and turkey
- Pork and veal
- Salads and vegetable dishes
- Rice, quinoa, and other grains
- Milder cheeses like feta and goat cheese
The light body and clean flavors of dry whites allow the more delicate flavors of these foods to shine. The wine refreshes the palate without overpowering. Sauvignon Blanc is a particularly popular pairing with herbal dishes and salads dressed with vinaigrette. Unoaked Chardonnay works with cream-based seafood like fish chowders.
What foods work with oaked and fuller white wines?
While dry whites suit lighter fare, fuller-bodied oaked whites stand up to heartier dishes with their richer flavors. Good pairings for these wines include:
- Creamy pasta and risotto dishes
- Chicken or veal in cream sauces
- Thicker fish like salmon and trout
- Shellfish like crab and lobster
- Mushroom dishes
- Aged, hard cheeses
The vanilla and spice notes from oak aging are perfect complements to dishes with butter and cream. The fuller body of these whites is also less overwhelmed by the richer textures. Chardonnay, for example, makes a classic pairing with lobster or crab drowned in butter. The wine’s oak and acidity cut through the shellfish’s richness.
What desserts work with sweet white wines?
For dessert pairings, sweet white wines are ideal. Their residual sugar balances acidic or bitter elements while complementing the dessert’s sweetness. Excellent pairings include:
- Fruit desserts like peach cobbler
- Custards and panna cotta
- Sweet cheeses like mascarpone
- Not-too-sweet cookies and cakes
The sweet and juicy flavors of Moscato complement fresh fruit desserts like fruit tarts. The vibrant acidity cuts through fried desserts like doughnuts or churros. Late harvest Riesling matches well with apricot, peach, or citrus flavors. Pair Sauternes with blue cheese for an amazing contrast of sweet and funky. For less sugary desserts, opt for demi-sec Vouvray, which has milder sweetness.
What foods work with sparkling white wines?
No wines pair more flexibly with food than sparkling whites like Champagne, Cava, and Prosecco. The effervescence and bright acidity refresh the palate before each bite. In addition to being festive with appetizers and hors d’oeuvres, sparkling whites also complement:
- Sushi and sashimi
- Fried and salty foods like french fries or chips
- Spicy Asian dishes
- Cured meats and smoked fish
- Hard and salty cheeses
Champagne is excellent with raw seafood and caviar. The chalkiness of the minerality matches the salt and brine. Prosecco’s bright pear and lemon flavors offset spicy Asian foods like pad Thai or curry. For brunch, Cava is perfect with egg dishes like omelets and hashes.
What cheeses pair well with white wine?
Certain cheeses pair magnificently with white wine. Lighter, milder cheeses work best with crisp, dry whites. Meanwhile, funkier aged cheeses match with fuller oaked whites. Some excellent cheese pairings include:
| Wine | Cheese |
|---|---|
| Sauvignon Blanc | Goat Cheese |
| Dry Riesling | Gruyere |
| Unoaked Chardonnay | Mozzarella or Burrata |
| Oaked Chardonnay | Aged Gouda |
| Sparkling Wine | Parmesan |
The acidity in dry whites like Sauvignon Blanc brightens up mild cheeses like chevre. Sweeter Rieslings complement the salty nuttiness of Gruyere. Oaked Chardonnay matches Gouda’s caramel notes. And Parmesan’s saltiness is cut by bubbles in sparkling wine.
Should you pair white wine with red meat?
In general, red wines are better suited to pair with red meat like beef, lamb, and game. The tannins in reds cut through the fattiness and proteins in the meat. But there are some instances where white wines can also complement red meat:
- Pork: Leaner pork chops or roasts pair well with brighter whites like Sauvignon Blanc or Pinot Grigio.
- Veal: The subtler flavor of veal suits soft reds as well as dry whites like unoaked Chardonnay.
- Chicken Fried Steak: Lighter reds and oakier Chardonnay stand up to chicken fried steak’s crispy exterior.
- Sausage: Juicy and acidic whites balance the richness of fatty sausages and can cut through spicy heat.
- Lamb: Sparkling Shiraz from Australia is an exception that pairs beautifully with lamb.
The key is sticking to lighter, juicier styles of white wine. Dry whites with high acidity perform best, cutting through the dense proteins and standing up to meaty flavors. Avoid buttery, oaky whites that can taste flabby and dull next to red meat.
Should you pair white wine with tomato-based dishes?
High-acid tomatoes and tomato sauces can be challenging pairings with wine. Often the acidity of the dish exacerbates the tartness of a white wine. However, there are some instances when white wines can work well:
- Pinot Grigio has enough body and fruit flavors to stand up to tomato sauces in dishes like shrimp scampi.
- Unoaked Chardonnay has softened acidity that doesn’t fight with tomatoes.
- Rosé has the berry flavors to complement tomatoes’ sweetness and acid.
- Sparkling wines cut through tomato acidity and refresh the palate.
The best approach is choosing a fruit-forward white with lower acidity. Wines with more residual sugar like Pinot Grigio balance and complement the tomato acidity. Sparkling wines also tend to work due to bubbles cutting through the acid and cleansing the palate.
Conclusion
White wines can pair amazingly well with a wide variety of foods from seafood and poultry to pasta and Asian cuisines. The key is paying attention to elements like the wine’s body, sweetness, acidity and oak influence. Fuller-bodied oaked whites match richer dishes with cream and butter. Dry crisp whites suit lighter fare like fish and salads. Sparkling wines pair highly flexibly. And sweet wines complement desserts. Considering the wine’s flavor profile and how it interacts with the food’s flavors is important for successful pairing.