Pairing Food with Versatile Red and Pink Wines - dummies

Pairing Food with Versatile Red and Pink Wines

By John Szabo

Part of Pairing Food & Wine For Dummies Cheat Sheet

When you’re not sure what wine to serve, look to one of these zesty, not too oaky, low tannin (not overly mouth-puckering) reds or anything similar in style. Remember that the more expensive the wine, the more distinctive it will be (or should be), but also the less food-versatile it will be. Inexpensive reds are generally more easy-going. The countries, regions, or appellations shown are where to find the original archetypes of the style, but not the only source.

  • Pinot Noir (basic Bourgogne Rouge, France)

  • Gamay (Beaujolais, France)

  • Barbera (Barbera d’Asti, Italy)

  • Sangiovese (basic Chianti, Italy)

  • Valpolicella (blend; Italy)

  • Grenache (Côtes du Rhône, France)

  • Cabernet Franc (Chinon or Bourgeuil, France)

  • Merlot (soft and fruity, new world–style, such as Central Valley, Chile)

  • Tempranillo (Ribera del Duero or Rioja, Spain)

  • Dry Rosé (blend; Côtes de Provence, France)