How to Pair Wine with Classic Dinner Dishes
David Lynch
Consider your dinner party menu before you buy your party wine. Here are some tried-and-true pairings:
Classic Entrées + Can't-Miss Pours: There's something to be said for that old saw, "What grows together goes together." Here's a quick guide to pairing wine with some dinner-party favorites.
LASAGNA
The Recipe: Lasagna Bolognese
The Wine: Southern Italian reds from Campania and Puglia
ROAST CHICKEN
The Recipe: Roast Chicken
The Wine: Rich Chardonnay from California or Burgundy
BAKED SALMON
The Recipe: Slow-Baked Salmon with Lemon and Thyme
The Wine: Pinot Noir from Oregon
GRILLED STEAK
The Recipe: Salt-and-Pepper Rib Eye
The Wine: Tuscan Sangiovese from Chianti, Montepulciano, or Montalcino
The Cheese Plate & White Wine: Every meal should include a cheese course. Period. And despite what you may have heard, white-not red-is best with it. Prepare to believe.
BLUES
The Wine: Off-dry German Riesling (labeled "Spätlese" or "Auslese")
The Reason: Salty, stinky blue cheese needs a counterbalancing sweetness with-out sacrificing fat-cutting acid.
PARMIGIANO-REGGIANO
The Wine: Oloroso Sherry
The Reason: The nuttiness and depth of the cheese is a great combo with the caramelized flavors of the wine.
GOAT
The Wine: Loire Valley Sauvignon Blanc
The Reason: Mineraly chèvre is wiped off the palate by a wave of bright acidity
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