The Perfect Wine Pairings for 10 Classic American Dinners

Wines have distinct taste profiles that either clash or complement various foods.

For anyone who loves a glass of wine with dinner, you’ve probably found that not every food pairs well with your favorite wine. Different wines have distinct taste profiles that either clash or complement various foods. So, we’ve taken 10 popular meals and paired them with their best wine friends.

But first, a short wine vocabulary lesson

To understand why some wines go well with certain foods and not others, you need to understand a few wine basics that affect how they taste:

Acidity:

A higher acid content makes a wine taste tart, which you can actually “feel” on the front and sides of your tongue. The wine tastes crisp and light and often has notes of citrus and other acidic fruits like apple, which play nicely with light vinaigrette salads, mild fish, and tomato dishes.

Tannins:

The bitter taste of tannins (which has been described as tasting like a used tea bag) comes from the skins and seeds of the grapes, the wood of the barrel it was aged in and how long it was aged. Have you heard the saying that tannins “cleanse your palate”? That means it “dries” your mouth before the next bite of something rich and fatty such as roast beef or a red meat stew or casserole.

Sweetness:

This is often your first impression as the wine hits the front of your tongue. A “dry” wine is less sweet with a lower sugar content. Sweet wines help balance spicy foods.

Fruit:

Often, any fruity notes are described on the label. You can taste darker fruit notes in red wines such as berries and even pepper and olive. In white wines, you may taste sweet, refreshing fruits such as apple, peach, and citrus.

Body:

This is the overall impression you get from the wine. Does it have a heavy, strong taste and rich color or would you describe it as light and mild? Does the taste disappear as soon as you swallow or is there an aftertaste? Bold wines carry bold foods and light wines befriend light foods.

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So, What’s for Dinner Tonight?

Experts agree the No. 1 rule when pairing wines with food is to drink what you like. Let’s take a look at ten classic dinners popular in the United States, and what you you should pair with each one.

1. Roast Chicken with Potatoes and Vegetables:

A Beaujolais is a light, low-tannin, fruity red wine, which makes it an easy-drinking choice with poultry dishes. On the shelf, a Beaujolais Nouveau means it’s released quickly after harvest, usually the third Thursday of November every year, but any regular Beaujolais will be just as fun to drink around a dinner table of family and friends, especially for Thanksgiving Dinner.

2. Chinese Takeout:

Choose a German Riesling for its crisp, light and fruity notes of apple, pear, peach, or apricot. A sweet Riesling balances the Asian spices. If you’re in the mood for something even sweeter try a Moscato.

3. Spaghetti and Meatballs:

A nice, simple red Italian Barbera is an obvious choice for any tomato-based Italian dish because its tartness balances the tomato acidity, and it’s just heavy enough to carry the meat without overpowering it.

4. Steak and Potatoes:

A Cabernet Sauvignon is a nice full-bodied red with enough tannins and full flavor to balance the fat content of heavy roasted and grilled meats. It’s also a classic choice for a formal red-meat dinner.

5. Pizza Night:

A soft, smooth, mild red Merlot (with any notes of berry, cherry, vanilla, or woods) brings together the mild, creamy cheese and the tartness of the marinara sauce.

6. Arroz con Pollo, Paella, or any Spanish Rice Dish:

A classic Spanish Rioja, with light notes of strawberries and vanilla, complements the soft saffron flavors and other mild spices in Spanish rice dishes. In fact, use it to whip up authentic Sangria if you’re cooking for a crowd.

7. Shrimp and Lobster:

Chardonnay is a popular white wine choice, especially when eating rich fish, shellfish or creamy dishes, as its strong, acidic flavor helps balance equally strong food flavors.

8. Grilled Fish and Vegetables:

Pick a Pinot Grigio for its light, citrus-infused taste and breezy feel. Serve to guests at informal, outdoor get-togethers with simple, lean dishes and light Italian food.

9. BBQ Ribs, Chops, Sausages and Burgers:

You probably think a Zinfandel is a cheap, pink wine. But a rich red Zinfandel from California pairs perfectly with full, spicy, smoky meats fresh off the grill.

10. Frittatas, Quiches, Omelets, Alfredo sauces:

Go bubbly! Pick your favorite zippy, sparkling wine. Grab a true Champagne for formal occasions, or a Spanish or American sparkling wine to balance mild, creamy egg, and cheese dishes. There’s even a sweetness scale that wine makers are required to use in Europe; Brut Natural contains less than 3 grams of sugar per litre, Extra Brut has less than 6 grams per litre, and Brut has less than 12 grams per litre.

Learn More:

• Tips for Pairing Wine and Meat
• Tips for Pairing Wine and Vegetables
• The Best Cheese Pairings For Different Types of Wine
• The Origins of Pairing Wine and Cheese