Let’s talk about the basics of red wine and food pairings! Red wine can be a bit tougher to pair with dishes than white wines because of their higher alcohol and tannin levels, as well as the fact that they have lower acidity. However, there are some really great red wine pairings out there if you follow a few principles, such as pairing tannin with fat and matching the weight of the wine with the weight of the dish. So whether we’re talking Cabernet Sauvignon and steak, Chianti and tomato sauce, or Pinot Noir and salmon, this video will teach you how to get the best combinations of food and wine around! We’ll go over 3 different styles of red wine, light-bodied, medium-bodied, and full-bodied, and what types of foods pair with each!
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Other Videos Referenced in this video:
White Wine Pairing: https://youtu.be/VmIZEMa2TO4
Full Episodes: https://www.youtube.com/c/visforvinowineshow
00:00 Introduction
00:56 Red Wine Challenges
01:37 Red Pairing Principles
03:43 Style 1: Light Reds
06:27 Vino VIP
07:23 Style 2: Medium Reds
08:49 Style 3: Full Reds
10:14 Summary
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16 Comments
How come some red wines taste bitter when paired with sweeter foods and some doesn’t. I’ve noticed the more expensive wine only tastes muted but not bitter when drank with slightly sweet food. Whereas the lower end even 50$ and under wines tastes bitter.
Great Video! Any recommendations on researching producers without visiting their vineyard? I’ve found community ratings to be a but overinflated or inaccurate and am always skeptical of the 100 point ratings. Or course, being able to buy and taste different bottles is great but is there a better way to determine if a second bottle of the same wine type is worth the extra $5-10 on the shelf?
Great video as always! That’s why my wine fridge is mostly filled with Montalcino wines and Pinots. They work with so much. It’s all about pairing, something I have to remind myself when going crazy shopping at wineries 🙂 Just had your mentioned beef burgundy with a barolo last weekend at home and was a terrific match. Our favorite value universal red wines are Rosso di Montalcino, such great value without being overpowering, so they mach great with most food. Greetings from Germany 🇩🇪
Steak and Cabernet Sauvignon, Beaujolais and salmon, Zin and BBQ, Syrah and lamb, Garnacha and calamari (trust me, it works).
I don't get why you're saying tannins clash with spicy food. In my experience, the tannins enhance the spicy food and make it even spicier.
The only thing I know about wine is when my girl doesn't like her pinot she gives it to me so I can blend it with concord grape sweet wine so we don't just throw it away lol
We just watched this and it made so much sense to what we’ve experienced! I loved the examples of real foods to pair with what. Thanks for a great video!
As usual, great video! The most important part is the final bit: this is a foundation, now go and build your own tasting palace on top of it. And be prepared to change your own opinions a lot during your journey. Be adventurous, don't stick to plan.
We eat a lot of codfish here in Portugal, we have literally a thousand ways to prepare it (not kidding, there is at least one book with 1000 cod recipes) and some of those recipes go wonderfully with heavy reds, others are more in tune with the general rule's presented in this video. But just to underline that one should experiment and dare.
Keep up the great work Vince!
PS – thanks for mentioning Portuguese reds, although the diversity of our native grapes let you have the full spectrum, not just heavy wines. But I'll be the first to agree that the heavy reds are the most commonly mentioned by the (few) people that know our grapes and wines.
Thank you for your work, guys!❤
your videos are really great! love them:) they help me a lot to get the essence of wine!
well said
Gracias 👏🏻👏🏻👏🏻👏🏻👏🏻
Very direct to the point pairing, i love it, hepls me to simplified my wines pairing skills, Mixologist here for almost 15 years. 💖 💖 💖
Just drink a wine you like with the food you like. End of story.
Love this!!! What about PizzA?
Thanks!