7 Wine Types to Pair With Savoury Foods

When it comes to pairing wines with savoury foods, such as grilled meats and fish, there are a few key factors to consider. The first is the intensity of the flavours of both the food and the wine. The second is the weight and texture of both the food and the wine. And finally, the acidity of the wine can also play a role in how well it pairs with savoury dishes.

With these factors in mind, let's take a closer look at some good wines to pair with grilled meats and fish.

1. Cabernet Sauvignon

Cabernet Sauvignon is a full-bodied red wine with high tannin levels, making it a great choice to pair with grilled meats. The tannins in the wine help to cut through the fat in the meat, while the bold flavours of the wine complement the smoky, charred flavours of grilled meats. Cabernet Sauvignon pairs particularly well with beef and lamb dishes.

2. Syrah/Shiraz

Syrah, also known as Shiraz, is another full-bodied red wine with high tannin levels. Like Cabernet Sauvignon, it pairs well with grilled meats, but it also works well with game meats such as venison and wild boar. The spicy, smoky flavours of Syrah complement the rich, earthy flavours of game meats.

3. Zinfandel

Zinfandel is a medium-bodied red wine with a fruity, jammy flavour profile. It pairs well with grilled meats such as pork and chicken, as well as with grilled vegetables. The fruity flavours of Zinfandel complement the sweet, smoky flavours of grilled meats and vegetables.

4. Pinot Noir

Pinot Noir is a lighter-bodied red wine with lower tannin levels than Cabernet Sauvignon and Syrah. It pairs well with grilled fish such as salmon and tuna, as well as with lighter grilled meats such as chicken and pork. The lighter, fruitier flavours of Pinot Noir complement the delicate flavours of grilled fish and lighter meats.

5. Chardonnay

Chardonnay is a full-bodied white wine with a buttery, oaky flavour profile. It pairs well with grilled fish such as salmon and halibut, as well as with grilled chicken and pork. The buttery, oaky flavours of Chardonnay complement the smoky, charred flavours of grilled meats and fish.

6. Sauvignon Blanc

Sauvignon Blanc is a lighter-bodied white wine with a crisp, acidic flavour profile. It pairs well with grilled fish such as sea bass and trout, as well as with grilled vegetables. The crisp, acidic flavours of Sauvignon Blanc complement the light, fresh flavours of grilled fish and vegetables.

7. Rosé

Rosé is a light-bodied wine with a fruity, refreshing flavour profile. It pairs well with grilled fish and shellfish, as well as with grilled vegetables. The fruity, refreshing flavours of Rosé complement the light, fresh flavours of grilled fish and vegetables.

When pairing wines with grilled meats and fish, it's also important to consider the seasonings and sauces used in the dish. For example, a bold, spicy BBQ sauce on grilled chicken would pair well with a full-bodied red wine such as Cabernet Sauvignon or Syrah. On the other hand, a grilled fish dish with a light lemon and herb seasoning would pair well with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

In addition to considering the flavours of the wine and the food, it's also important to consider the temperature of the wine. Red wines should be served at room temperature or slightly below, while white wines should be served chilled.

When it comes to serving wine with grilled meats and fish, it's also important to remember that personal taste preferences play a role in pairing wines with food. Some people may prefer a bold, full-bodied red wine with their grilled meat, while others may prefer a lighter, fruitier wine.

Another factor to consider when pairing wines with savoury foods is the occasion or setting. For a casual backyard barbecue with friends, a fruity and refreshing Rosé or Sauvignon Blanc may be a perfect choice. However, for a formal dinner party with grilled lamb chops as the main course, a full-bodied Cabernet Sauvignon or Syrah would be a more appropriate choice.

In addition to the wines mentioned above, there are also some general guidelines to keep in mind when pairing wines with grilled meats and fish. Here are a few tips:

Choose a wine that is equal to or greater in intensity than the food you are pairing it with. For example, a bold, full-bodied red wine would pair well with a rich, fatty steak.

Pair acidic wines with acidic foods. For example, a crisp, acidic Sauvignon Blanc would pair well with grilled vegetables that are also acidic.

Pair fatty meats with wines that have high tannin levels. The tannins in the wine help to cut through the fat in the meat, creating a more balanced flavour profile.

When pairing wine with fish, consider the weight and texture of the fish. A light, delicate fish such as sole or tilapia would pair well with a light-bodied white wine, while a heavier, oilier fish such as salmon or tuna would pair well with a full-bodied white wine or a light-bodied red wine.

When it comes to pairing wines with savoury foods such as grilled meats and fish, there are a wide variety of options to choose from. The key is to consider the intensity, weight, and acidity of both the food and the wine, as well as personal taste preferences and the occasion or setting. With a little experimentation and knowledge of basic wine pairing principles, anyone can become an expert at pairing wines with savoury foods. So the next time you fire up the grill, be sure to have a bottle of your favourite wine on hand to enjoy alongside your delicious grilled creations.