When I first started drinking wine, I knew nothing. I started drinking it because I was in my mid 20s, I didn’t really like beer (Yuengling and Killian’s Red are the only ones I can say I LOVE, but otherwise, meh), and I just thought, “I’m an adult. I should drink something other than Mountain Dew.”
My parents let me sip from their glasses when I was a kid – red wine mostly. Let’s just say I wasn’t a fan.
But again, I was an adult, so time to put the big-boy pants on, right? I thought that red might be too heavy of a lift into and white seemed to be a better way to ease into it. I researched flavors and thought Pinot Grigio was my way to get into wine.
When I decided I liked it enough to drink it regularly, I drank it with everything. I recall distinctly being at a bar in Philly, getting a pub burger, and ordering a Pinot Grigio to go along with it.
Ugh. I just hope that the guy who served me wasn’t a savvy barkeep. Cuz he might still be talking about me today.
Of course, the more I learned and the more I experimented, the more I learned how to choose wines that complemented whatever I was eating. I realized I should think of wine as a part of the meal, not just a drink to go along with it.
Now I make more thoughtful choices. But I’m not a trained sommelier, and I always question if I’m making the right choice with what I’m eating. I know, it’s stupid. There’s no point in overthinking it. It’s wine for the love of Yaweh.
However, I do stick to a few simple rules:
What’s the protein?
Chicken, beef, pork, fish? The foundation of the meal influences the choice in wine, obviously. The rule of thumb, if you know anything about wine, is of course: white with the lighter meats (chicken, fish, and pork), and red with the heavier meats (beef, game meat, etc.).
How is it prepared?
Is it sauteed, grilled, fried, or smoked? Since this is a barbecue blog, let’s go with smoked. What kind of smoke are you putting on the meat? If it’s chicken, a hickory or mesquite wood can put a woody flavor on the protein, so maybe the choice in wine isn’t as easy as a reflexive white choice.
What’s going on/with it?
Going back to the chicken example, a heavily herbed chicken or one with a smokey rub could easily partner perfectly with a lighter red, such as a Pinot Noir. If there’s a sauce, that has a big impact. Mushroom sauce? Probably a red. A fruity, sweet sauce? Probably a white – even on something like beef.
Pizza is a good example of how a topping can change your wine choice completely. Take your basic pizza – crust, red sauce, and cheese. These elements all have a good amount of weight to them, so the red is a good, basic choice. Adding meat to it, you can get into more robust reds like a Cabernet Sauvignon or Zinfandel.
Now let’s say it’s a barbecue chicken pizza. You might go with a dry white, especially if the barbecue sauce is on the sweet side. And if you are having a – gasp – pineapple pizza. After making an appointment to talk to your shrink shortly after, you would definitely NOT choose a red.
All things to think about when pairing wine with food. Or not. Maybe it’s best not to think about it too much. After all, it’s food. Enjoy what you love.
Cheers!