Matching European Food and Wines: The Ultimate Guide

Exploring European cuisine can be an incredibly immersive experience. From hearty stews that are perfect for cold winter nights to fresh seafood dishes in the Mediterranean, there is no shortage of delicious foods to try. However, to truly elevate your dining experience, it’s important to pair these dishes with the perfect wine. This ultimate guide to matching European food and wines will provide you with all the information you need to know to create the perfect pairing every time.

Understanding the principles of wine pairing: acidity, body, and flavor intensity

Navigate the often perplexing and spontaneous world of wine pairing with confidence! When it comes to pairing wine with food, scouring a wine list or standing in front of shelves of wine can be intimidating. What is the “right” wine to pair with your meal? The principles of wine pairing are as unpredictable and diverse as the world of wine itself.

A good rule of thumb is to match the weight and intensity of your wine to the flavors and intensity of your meal. For example, a full-bodied Cabernet Sauvignon pairs well with a steak or rich pasta dish, while a light Pinot Grigio is perfect with seafood or a light pasta. But don’t be afraid to follow your own intuition and experiment with new pairings.

The most important thing is to enjoy both the wine and the food, and to trust your own taste buds. So whether you’re a seasoned wine aficionado or a newbie, take the plunge and start exploring the world of wine pairing today!

DISH	WINE PAIRING
Hungarian beef goulash	Bold Malbec
Sweet Hungarian pastry	Dessert wine like Tokaji Aszu
Polish pierogi	Light red wine
Bulgarian banitsa	Dry white wine
Romanian sarmale	Full-bodied red wine
Ukrainian borsch	Medium-bodied red wine
Russian blini	Sparkling wine
Moldovan placinte	Fruity red wine
Czech svickova	Pinot Noir
Slovak halusky	Riesling
Serbian cevapi	Zinfandel
Bosnian burek	Cabernet Sauvignon
Croatian pasticada	Merlot
Slovenian potica	Sauvignon Blanc
Turkish baklava	Muscat

Pairing French cuisine with wines from Burgundy and Bordeaux regions

Discovering the perfect wine for a French culinary masterpiece can be an overwhelming task, but it’s worth the adventure! Burgundy and Bordeaux regions in France have some of the most cherished wines in the world, and pairing them with local delicacies is an art unto itself. Burgundy’s beef bourguignon and coq au vin are full-bodied and rich in flavor, and you’ll want a wine that can hold up to that. For these dishes, choose a deep and complex red wine from the Burgundy region, like a Cotes de Nuits-Villages. Bordeaux, on the other hand, has a vast range of appellations that offer different styles of wine for different dishes. For example, a bold and tannic wine such as a Pauillac would pair well with a hearty traditional dish like Cassoulet.

For a lighter dish like fish in butter sauce, you might prefer a crisp and aromatic white wine from Burgundy, such as a Chablis, or a Graves from Bordeaux. If you’re looking for a red wine to complement a delicate dish like roast chicken, a Pinot Noir from Burgundy or a St. Emilion from Bordeaux can enhance the meal’s flavors. When pairing French wine with French cuisine, it’s important to consider the wine’s acidity, tannins, flavor profile, and the dish’s overall taste. Experiment with different combinations, and you’ll be amazed at the subtle and sometimes surprising flavors that can emerge.

Matching Spanish tapas with Rioja and Cava wines

Pairing Spanish tapas with Rioja and Cava wines can be a tricky task, but with a little guidance, you can create a delicious and harmonious experience.

Rioja wines should be paired with tapas that have bold flavors, such as patatas bravas, garlic shrimp or chorizo. The bold flavors of these tapas complement the earthy, smoky and fruity notes of Rioja wines.

Cava wines, on the other hand, pair well with tapas that have a light and refreshing flavor, such as olives, croquetas, and seafood. The citrusy notes in Cava wines enhance the freshness of these tapas.

Overall, the key is to experiment and find your perfect pairing, but with Rioja and Cava wines, you can never go wrong!

Exploring the versatility of Italian Chianti and Barolo wines with traditional dishes

Ever wondered how the Tuscan Chianti and the Piedmontese Barolo complement traditional dishes? Look no further!

Chianti’s versatility lies in its medium-bodied and fruity taste, which pairs well with a wide range of dishes – from tomato-based sauces, roasted meats and vegetables to pizza and pasta dishes.

Barolo, on the other hand, is a full-bodied wine with high tannins and acidity that cut through rich, fatty dishes with ease. Try pairing it with hearty meat stews, game meats, and aged cheeses for an unmatched experience.

Start exploring the versatility of Chianti and Barolo today!

WINE	FOOD PAIRING	FLAVORS IN WINE	NOTES
Chianti Classico	Margherita Pizza	Cherry, tomato, and earthy tones	The acidity and tannins in the Chianti pair well with the tomato sauce on the pizza
Chianti Classico Riserva	Bistecca alla Fiorentina (Grilled T-bone steak)	Cherry, plum, leather, and tobacco	The bold flavors of the steak complement the robust tannins in the Chianti Riserva
Chianti Classico Gran Selezione	Pappardelle al Cinghiale (Pasta with Wild Boar Ragu)	Dark fruit, leather, and spice	The tannins in the Gran Selezione cut through the richness of the wild boar ragu
Barolo	Brasato al Barolo (Beef Braised in Barolo Wine)	Red fruit, tar, licorice, and roses	The bold flavors of the beef are a perfect match for the full-bodied and tannic Barolo
Barolo Riserva	Tajarin al Tartufo (Pasta with Truffle Sauce)	Red fruit, tar, licorice, and roses	The earthy and umami flavors of the truffle sauce bring out the complexity of the Barolo Riserva
Barolo Chinato	Chocolate and Hazelnut Cake	Red fruit, tar, licorice, and roses	The sweet and bitter flavors of the Barolo Chinato complement the richness of the chocolate and hazelnut cake
Chianti Classico	Lasagna al Forno	Cherry, tomato, and earthy tones	The acidity and fruitiness of the Chianti contrast with the richness of the tomato sauce and cheese in the lasagna
Chianti Classico Riserva	Pollo alla Cacciatora (Hunter’s Chicken Stew)	Cherry, plum, leather, and tobacco	The savory flavors of the chicken and tomato stew are complemented by the bold tannins of the Chianti Riserva
Chianti Classico Gran Selezione	Maremma-style Steak with Rosemary Potatoes	Dark fruit, leather, and spice	The richness of the steak and potatoes is balanced by the firm tannins and dark fruit flavors of the Chianti Gran Selezione
Barolo	Risotto alla Castelmagno (Risotto with Castelmagno Cheese)	Red fruit, tar, licorice, and roses	The earthy and nutty flavors of the Castelmagno cheese are a perfect match for the bold tannins and fruitiness of the Barolo
Barolo Riserva	Tajarin with Saffron Cream Sauce	Red fruit, tar, licorice, and roses	The delicate saffron cream sauce is elevated by the complexity of the Barolo Riserva
Barolo Chinato	Vanilla Panna Cotta with Red Fruit Compote	Red fruit, tar, licorice, and roses	The sweet and bitter flavors of the Barolo Chinato are a perfect match for the creamy vanilla and tart fruit flavors in the panna cotta
Chianti Classico	Tagliatelle al Ragu (Pasta with Meat Sauce)	Cherry, tomato, and earthy tones	The acidity and fruitiness of the Chianti cut through the richness of the meat sauce in the tagliatelle
Chianti Classico Riserva	Costolette di Maiale alla Valdostana (Pork Chops with Fontina Cheese and Prosciutto)	Cherry, plum, leather, and tobacco	The savory and salty flavors of the prosciutto are complemented by the bold tannins and fruitiness of the Chianti Riserva
Chianti Classico Gran Selezione	Lamb Chops with Rosemary and Garlic	Dark fruit, leather, and spice	The bold and spicy flavors of the lamb are balanced by the firm tannins and dark fruit flavors of the Chianti Gran Selezione

Discovering the perfect match for German sausages and Riesling wines

German sausages are full of bold and complex flavors that can be a challenge to pair with wines. That’s especially true for the popular White Wurst sausage, which can be quite salty and tangy. But fear not, for Riesling wines are the perfect match for German sausages. The high acidity and fruity notes in Riesling wines can balance the saltiness and cut through the richness of the sausages. Look for a dry or off-dry Riesling to complement the flavors of the sausages. You can also try a Gewürztraminer, which has floral and spicy notes that can also complement the sausages. Prost!

Pairing Portuguese seafood dishes with Vinho Verde and Albariño wines

Pairing Portuguese seafood dishes with Vinho Verde and Albariño wines can be a bit perplexing as both wines offer similar characteristics, yet have subtle differences that can either complement or overpower certain dishes. For instance, if you’re enjoying a fresh, citrusy seafood ceviche, Vinho Verde might be the perfect pairing as its high acidity adds a touch of tanginess to the dish. However, if you’re indulging in an olive oil-laden grilled octopus, Albariño might be the better option as its minerality and subtle fruit notes can cut through the richness of the dish. With these two wines, there is no one-size-fits-all approach, so it’s important to experiment with different pairings to find the perfect match. Whether you prefer the crisp and floral characteristics of Vinho Verde or the more full-bodied and complex nature of Albariño, both wines offer a unique and delicious way to elevate your Portuguese seafood experience.

DISH	WINE PAIRING
Grilled Sardines	Vinho Verde
Lobster and Shellfish	Albariño
Salt Cod Fritters	Vinho Verde
Grilled Octopus	Albariño
Seafood Rice	Vinho Verde
Clams Bulhão Pato	Albariño
Bacalhau com Natas	Vinho Verde
Fish Stew	Albariño
Grilled Prawns	Vinho Verde
Seafood Cataplana	Albariño

Exploring Greek wines and their ideal pairings with Mediterranean cuisine

The world of Greek wines can be both exciting and perplexing. With so many grape varieties and regions, it’s hard to know where to start. But fear not, we’ve got you covered with this guide to exploring Greek wines and their ideal pairings with Mediterranean cuisine.

Let’s start with the basics. Greece has a long history of winemaking, dating back thousands of years. With over 300 indigenous grape varieties, it’s no surprise that Greek wines are diverse and unique. From crisp whites to full-bodied reds, there’s something for every palate.

When it comes to pairing Greek wines with Mediterranean cuisine, it’s all about finding the right balance. For lighter dishes, such as fresh seafood and salads, opt for a dry white wine like Assyrtiko or Moschofilero. These wines have crisp acidity that pairs perfectly with the freshness of the dish.

For heartier dishes, such as grilled meats and rich stews, try a full-bodied red like Xinomavro or Agiorgitiko. These wines have bold flavor and tannins that can stand up to the intensity of the dish.

Overall, the key to discovering Greek wines is to be adventurous and experiment. Don’t be afraid to try something new and step outside your comfort zone. Who knows, you may just discover your new favorite wine!

GREEK WINES	MEDITERRANEAN CUISINE PAIRING	SERVING TEMPERATURE	APPROPRIATE GLASSWARE
Assyrtiko	Grilled octopus or shrimp saganaki	11-13°C	White wine glass
Xinomavro	Moussaka or eggplant dishes	16-18°C	Bordeaux glass
Agiorgitiko	Grilled lamb or beef dishes	16-18°C	Bordeaux glass
Moschofilero	Greek salad or grilled white fish	8-10°C	White wine glass
Mavrodaphne	Chocolate desserts or strong cheeses	16-18°C	Dessert wine glass
Samos Vin Doux	Fruit-based desserts	10-12°C	Dessert wine glass
Santorini	Fried calamari or seafood dishes	11-13°C	White wine glass
Liatiko	Lamb dishes	16-18°C	Bordeaux glass
La Tour Melas	Rich tomato sauce dishes or grilled meats	16-18°C	Bordeaux glass
Gaia 14-18h Rose	Feta cheese or Greek mezze dishes	8-10°C	Rosé wine glass
Helios White	Fried seafood, fish or chicken souvlaki	11-13°C	White wine glass
Avantis Estate Merlot	Grilled meat or vegetable dishes	16-18°C	Bordeaux glass
Alpha Estate Single Vineyard Hedgehog	Lamb or beef dishes	16-18°C	Bordeaux glass
Skouras Grande Cuvee	Barbecue dishes or spicy foods	16-18°C	Bordeaux glass
Thymiopoulos Vineyards Malagouzia	Grilled seafood or chicken dishes	10-12°C	White wine glass

The art of pairing Champagne and other sparkling wines with hors d’oeuvres and desserts

The world of champagne and sparkling wines can be as confusing as it is delightful. With so many variations, flavors, and styles, choosing the perfect one to pair with hors d’oeuvres and desserts can be a daunting task.

Do you go for a brut or a vintage? And what about sweetness levels? Should you choose something dry or opt for a sweeter option to complement your dish? There are no easy answers. Depending on the dish, the occasion, and your personal taste, the perfect champagne pairing can vary.

However, there are some general guidelines that can help you find the right match. For hors d’oeuvres, you’ll want to consider the flavors and textures of the food. A lighter dish, such as seafood, would pair well with a crisp, dry Champagne, while a richer dish, like foie gras, would work better with a more full-bodied, aged Champagne.

Desserts, on the other hand, are notoriously tricky to pair with Champagne. Too sweet, and the wine can become cloying; too dry, and it can clash with the flavors of the dessert. A general rule of thumb is to go with a sweeter wine, such as a demi-sec or a rosé, to balance out the sweetness of the dessert.

The art of pairing Champagne and sparkling wines with hors d’oeuvres and desserts is as much about experimentation as it is about experience. So go ahead, try something new and unexpected: you might just discover a new favorite pairing.

Matching Austrian cuisine with Grüner Veltliner and Blaufränkisch wines

If you are planning to impress your guests with Austrian cuisine, pairing the right wines can take your culinary experience to the next level. Grüner Veltliner and Blaufränkisch are two of the most popular wines of Austria, and they pair exceptionally well with Austrian dishes.

Grüner Veltliner is a white wine that has a light to medium body, with a crisp acidity and refreshing citrus flavors. It goes well with dishes such as Wiener Schnitzel, Tafelspitz, Schweinbraten (pork roast), and other meaty dishes with rich flavors.

Blaufränkisch, on the other hand, is a red wine that has a full body, with bold tannins and notes of dark berries and spices. It pairs harmoniously with spicy dishes such as Gulasch (beef stew), spicy sausages, or strong cheeses such as Bergkäse or würziger Rotschmier.

In general, Grüner Veltliner and Blaufränkisch wines tend to complement Austrian foods that are high in fat, salt, and spices. If you want to discover the perfect pairing for your favorite Austrian dish, don’t be afraid to experiment with different wines!

AUSTRIAN DISH	DESCRIPTION	GRüNER VELTLINER	BLAUFRäNKISCH
Wiener Schnitzel	Lightly breaded veal cutlet served with parsley potatoes and lingonberry jam.	A dry and crisp Grüner Veltliner complements the light breading and adds a refreshing brightness to the meal.	This wine’s tannins help cut through the richness of the schnitzel and work well with the acidity of the lingonberry jam.
Tafelspitz	Boiled beef with horseradish sauce, spinach, and potatoes.	The bright acidity of a Grüner Veltliner pairs well with the richness of the beef and cuts through the horseradish sauce.	The bold tannins of a Blaufränkisch complement the richness of the beef and help cut through the horseradish sauce as well.
Kaiserschmarrn	Shredded pancake with fruit compote.	A slightly sweet Grüner Veltliner complements the sweetness of the fruit compote and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Salzburger Nockerl	A fluffy, meringue-like dessert.	This dish is very sweet, so it’s best to pair it with a sweeter wine like a Muscat or Riesling.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a sweeter wine.
Gulash	Spicy beef stew served with noodles or bread dumplings.	A Grüner Veltliner with some residual sugar will help balance out the spiciness of the dish, while the acidity will cut through the richness of the stew.	The bold tannins of a Blaufränkisch complement the richness of the stew and help cut through the spiciness as well.
Sacher Torte	A famous chocolate cake with apricot jam filling.	A slightly sweet Grüner Veltliner complements the sweetness of the cake and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Käsespätzle	A rich dish of egg noodles with melted cheese and caramelized onions.	The bright acidity of a Grüner Veltliner helps cut through the richness of the cheese and onions.	The bold tannins of a Blaufränkisch complement the richness of the dish and help cut through the cheese and onions as well.
Brettljause	A traditional snack platter of cold cuts, cheese, and bread.	A dry and crisp Grüner Veltliner complements the saltiness of the cold cuts and cheese and adds a refreshing brightness to the meal.	This wine’s bold tannins may overwhelm the delicate flavors of the cold cuts and cheese, so it’s best to stick with a lighter wine.
Germknödel	A fluffy dumpling filled with plum jam and topped with vanilla sauce.	A slightly sweet Grüner Veltliner complements the sweetness of the jam and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Kaisersmarrn	A shredded pancake with raisins and served with fruit compote.	A slightly sweet Grüner Veltliner complements the sweetness of the fruit compote and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Erdäpfelsalat	A potato salad with a vinegar dressing.	The bright acidity of a Grüner Veltliner complements the tartness of the vinegar dressing and adds a refreshing brightness to the salad.	This wine is too bold for a salad and won’t complement the flavors well. Stick with a white wine.
Schweinbraten	Roast pork with dumplings and sauerkraut.	A dry Grüner Veltliner complements the richness of the pork and the tartness of the sauerkraut.	The bold tannins of a Blaufränkisch complement the richness of the pork and help cut through the flavor of the sauerkraut.
Topfenstrudel	A cheese strudel served with vanilla sauce.	A slightly sweet Grüner Veltliner complements the sweetness of the vanilla sauce and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Palatschinken	Thin pancakes filled with jam or cheese.	A slightly sweet Grüner Veltliner complements the sweetness of the jam and adds a refreshing acidity to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dessert, so stick with a lighter wine.
Kartoffelpuffer	Potato pancakes served with apple sauce and sour cream.	A dry Grüner Veltliner complements the richness of the potato pancakes and adds a refreshing brightness to the dish.	The bold tannins of a Blaufränkisch would overwhelm the delicate flavors of this dish, so stick with a lighter wine.

Pairing Eastern European dishes with Tokaji and Malbec wines

In the world of food pairing, there are few things as exciting and under-explored as matching Eastern European dishes with the perfect wines. And when it comes to Hungarian cuisine, two standout wines are Tokaji and Malbec. Tokaji, with its sweetness and acidity, pairs well with the saltiness and richness of Hungarian goulash. Malbec, on the other hand, has enough boldness and tannins to balance out the spice and heat found in dishes like cevapi and ćufte. But the real fun comes in experimenting with these wines and other dishes like székely gulyás or burek. It’s a journey worth taking for any food and wine lover.

DISH	WINE PAIRING
Hungarian beef goulash	Bold Malbec
Sweet Hungarian pastry	Dessert wine like Tokaji Aszu
Polish pierogi	Light red wine
Bulgarian banitsa	Dry white wine
Romanian sarmale	Full-bodied red wine
Ukrainian borsch	Medium-bodied red wine
Russian blini	Sparkling wine
Moldovan placinte	Fruity red wine
Czech svickova	Pinot Noir
Slovak halusky	Riesling
Serbian cevapi	Zinfandel
Bosnian burek	Cabernet Sauvignon
Croatian pasticada	Merlot
Slovenian potica	Sauvignon Blanc
Turkish baklava	Muscat

Which wine pairs well with Italian cuisine?

Italian cuisine is diverse. Chianti red wines from Tuscany go well with tomato-based pasta dishes while Pinot Grigio complements fish and seafood.

What wine should I pair with Spanish food?

Spanish cuisine is known for its variety of flavors. Rioja red wines pair well with meat-based dishes like chorizo, while Albariño white wines pair well with seafood.

Is white wine better than red wine for pairing with food?

It depends on the type of food. In general, white wine pairs well with fish, seafood, and poultry, while red wine goes well with red meats and heavier dishes.

What wine should I serve with cheese?

The wine that pairs well with cheese varies depending on the type of cheese you're serving. In general, a full-bodied red wine like Cabernet Sauvignon goes well with hard cheeses while a light-bodied white wine like Sauvignon Blanc is a good option for soft cheeses.

Are there any food-wine pairing rules?

While there are no hard and fast rules, there are some general guidelines. For example, lighter wines tend to go well with lighter dishes while heavier wines complement richer, heavier dishes. It's also a good idea to consider the flavors of the food and wine, and look for complementary or contrasting flavors.

In conclusion, matching European food and wines can be a true art form. By considering the flavors, textures, and origins of both the food and wine, you can create a harmonious pairing that enhances the flavors of each. Remember to experiment and have fun, as there are no hard and fast rules when it comes to pairing food and wine. Cheers to delicious European cuisine and perfectly paired wines!