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I absolutely love to throw dinner parties. I get really into it too, planning out cocktails and hors devours to snack on before the meal and then mapping out an entire menu. I like to set the table nicely and pick up a new centerpiece. The music playlist is always thought out beforehand and I spend hours preparing the apartment to be guest friendly. The more dinners I plan and parties I throw, the more I care about whether the drinks I am serving compliment the food. It never used to matter. “ People can drink what they want, I don’t have time to figure out whether or not it goes with each course.” I have also always been spoiled having Andrew, our GM and sommelier at M&D, available through text or quick call so if I’m being honest, I never had to learn how to do this on my own. But one day I decided enough was enough and I needed to learn. In the following post I am going to take what I’ve learned about pairing wine (cocktails another day) and condense it to keep it short, simple, and easy to follow.

Well guess what? Pairing wine and food isn’t really all that difficult! So whether you are planning a dinner party menu or cozying up with a glass and a good meal yourself, we’ve got your back.

Before I get into it, it’s important to note that there are no hard and fast rules here. When it comes to something you’re consuming, nothing is more important than personal taste. That being said, pairing the “right” wine, or at least the right type of wine, with your meal can take it to new levels.

1. Compliment or Contrast: The wine you select should either match a characteristic in your meal, a white wine with citrus undertones paired with an orange glazed flaky fish, or counterbalance one of them, a sweeter wine served with a very spicy dish. These rules aren’t hard and fast though. You may notice that a wine you normally love tastes less appealing when served with a certain food. Trial and error will reveal a ton of new discoveries.
2. It’s not all about the flavor: Of course flavor is important, but you want to think about some other characteristics as well including how the meal was prepared, the texture of both the wine and the food, and the weight. Delicate, lighter foods shouldn’t be paired with a heavy full-bodied wine because the essence of the meal will be lost. Similarly, a rich and hearty pasta or steak dish will totally overpower a light and delicate wine.
3. Consider the region: This part is probably the easiest. If you are serving a dish from a specific region of France, find a wine from the same region. But don’t forget that types of wine vary from region to region so pay attention to origin.

The above rules are flexible because again, everything is based on your preference. But, for arguments’ sake, below you’ll find some common generalizations for a quick reference.

• Beef/Lamb: Full bodied red like Shiraz or Cabernet
• Chicken/Fish: White wine – chardonnay is usually a good pick but many people like to go with a Riesling
• Spicy: A sweet white like Riesling or Gewurztraminer – something to balance out the spice
• Spaghetti/Pizza: Go with a red Zinfandel or Barbera (my personal favorite)
• Dessert: Anything sweet, but aim for less sweet than the dessert itself

Lastly, you should always feel free to talk to the shop owner or employee when you are picking up wine. Tell them what you are serving and ask for an opinion. A knowledgeable employee will be happy to help you pick something out in your price range.

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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