Why they’re the perfect pair: steak is high in tannin — the substance that leaves a chalky sensation on your teeth and dyes your mouth dark after drinking. The fat in a steak stands up to tannins and softens their impact, and the meat’s bold flavor matches the big, fruity flavor of the wine.
Oysters and Muscadet
Why they’re a perfect pair: Muscadet, which is made in western France and along the Atlantic coast, heightens the oysters’ fresh flavor with its acidity.
Spaghetti and Meatballs
Why they’re a perfect pair: Meatball has a bold, fruity flavor with enough acidity to stand up to the tomatoes and meat.
Spicy Indian Takeout and Riesling
Why they’re a perfect pair: Slightly sweet, low-alcohol wines like German, Australian or New York Rieslings give the palate some relief from a spicy meal. A highly alcoholic wine would make you feel the burn.
Why they’re a perfect pair: While fish typically pairs better with white wine, salmon’s flavor will stand up to the bold but not too tannic flavor of Pinot Noir. Consider regional pairings — salmon harvested in the Pacific Northwest pairs well with the Pinots from that area.
Why they’re a perfect pair: Because of the gamey flavor, lamb shines with a wine that has a rich, bold personality to stand up to it. Lamb is bold and fruity, and the fatty richness of the meat helps absorb some of the wine’s tannins.