One of the great adventures of fine dining is also one of the most intimidating: pairing an amazing wine with amazing food. There are many “experts” who will wax philosophic on their favorite pairings, but when you try those combinations, something seems off. The magic of wine is not just in the varietal; it also depends on the soil, the micro climate, the vintage, and the aging process. While there is no substitute for a professional sommelier, DC Steakhouse would like to offer some tips on how to pair wine with food. We love to advise, but feel free to experiment to find your own favorite food and wine pairs.

Here are a few foundational concepts for you to begin your personal journey to culinary ecstasy, arranged by courses.

Photo by: Sarah Pflug in Burst — **Photo by:** Sarah Pflug in Burst

Tips for Pairing Wine with Food

Hors d’oeuvres

Hors d’oeuvres pair nicely with a light bodied wine with fresh acidity and a fruity character. A dry bubbly wine or a dry rosé goes well with appetizers that whet your palate for more substantial fare.

Seafood

Seafood that takes lemon or lime is delightfully paired with an unoaked white wine that displays a bright, citrusy acidity. Salmon, oysters, and fresh or smoked shrimp is enlightened by Pinot Grigio or Chablis. A fatty fish such as bluefish or sea bass goes well with a silky Chardonnay.

Spicy food

Indian, Thai, and spicy Chinese food ask for a lower alcohol, off-dry white. Riesling and Gewurztraminer are two excellent partners for these cuisines.

Rich Red Meats

There are many wines that will compliment red meat dishes. The tannins in Cabernet Sauvignon, Bordeaux- style wines, and Zinfandel hold their own against the strong flavors of steaks and chops.

Barbeque

The classic pairings with barbeque include malbec, shiraz, and Cotes du Rhone. You also can’t overlook old vine zinfandel. The complexity and deep structure of these wines bring a heightened level of enjoyment to any barbecued meat.

Salads

Salads are tricky! There are so many salads to choose from. The best advice we can give is to match the wine with the dressing. White wine goes best with light dressings and pasta salads; Rosé wines work well with zesty salads; and red wines will complement heavier meat based salads and dressings. You will definitely have fun experimenting with salads to find the perfect pair for your taste buds.

Desserts

For dessert, you may want to go with a lighter and less sweet wine. With a fruit dessert, a moscato is a good pairing. It balances the sweetness of the fruit with a slight tartness that makes the dessert sing.

Fine Dining Restaurant in Downtown Chandler, Arizona

At DC Steakhouse, we offer the best in fine dining in Chandler. Our menu is sure to please every palate, and our wine selection features excellent offerings from Europe, South America, Oregon and California. We love to pair wine with food, and we are happy to suggest a great wine to pair with your meal, so please don’t hesitate to ask us! Call today for reservations. A wonderful adventure awaits you. One final note: our new parking lot is opening October 21st on Oregon. It is located at our new location (opening in 2020) just down the street from our present restaurant.

How to Pair Wine With Food