One of the Easiest Tricks for Pairing Wine
"If it grows together, it goes together."
Early on in my program at Le Cordon Bleu, one of the most fascinating (maybe profound?) pieces of wisdom I received about pairing wine and food is this idea that “like calls to like” or “if it grows together, it goes together.” Essentially, the advice is stating that if the grapes are grown in the same regions where certain foods are grown and made, it will likely all pair well.
I mean, wine has such a rich history in the world that it sort of makes sense—especially in the Old World countries: France, Italy, and Spain. These wines have been paired with the local foods for generations. At this point, they have mastered what foods of their culture go well with their wines, and they are proud of it. If you were to visit any of these places to drink the local wine and ask what food to pair, you shouldn’t be surprised when they point to the local food of the region. Actually, they might even be offended you asked. Especially if you’re not even asking in their native language.
Each time I sat down for a lecture and learned about a new region, my teacher would talk about the local food of the area. Why? Because the logic works when trying to learn how to pair those wines with that kind of food. You may not expect Sherry to pair with tapas, or Wiener schnitzel to pair with a German Riesling, but guess what, it does.
So why not follow the same logic when pairing wine with your food at home?
Sure, there are going to be some snags in the logic; especially when you start to consider New World wines. Many of these countries (Australia, USA, Argentina, Chile, etc.) have a lot of international grape varieties planted because that’s what was imported from the Old World. However, the logic still mostly works when you think about the climate: high-acid wines are typically found in cooler climates like, say, near the ocean. Sauvignon Blanc and Chardonnay are popularly grown on Long Island, where you’ll find a lot fresh produce and seafood. You can’t tell me a buttery lobster roll wouldn’t pair well with a buttery Chardonnay.
If it grows together, it goes together.
Easy pairing examples
Here are some examples of easy pairings for you to consider using this logic:
Pasta + Nero d’Avola: Southern Italy is known for their pasta and red sauce. If we look to Sicily, you’ll find these kinds of dishes and plethora of Nero d’Avola, a rich juicy wine with bold flavors.
Churrasco + Malbec: Big, flavorful barbecued meats and sauces pair well with a bold, big wine like Malbec—both popular in Argentina.
Goat Cheese + Sancerre: Both popular from the Loire Valley. Creamy cheese works well with a high acid wine, and the grassiness of the Sancerre works well with a goat cheese that has a bit more tang.
Oysters + Picpoul de Pinet: A salty, high-acid white wine that grows well in the Languedoc-Roussillon, paired with oysters from right on the coast.
Hamburgers + Pinot Noir: Bonus points if you can get a Spätburgunder, which is the German name for a Pinot Noir! Hamburgers are technically from Hamburg, Germany…but cheeseburgers are also an American staple. So a Pinot from Willamette Valley in Oregon would work well here, too.
Seafood + Prosecco: You may not expect this pairing, but it works. There’s an abundance of fresh seafood in Venice, and an abundance of Prosecco made within the region. The high acidity and touch of sweetness works well with the fatty and saltiness in seafood. And yes, this can work with classic and rosé.
Steak + Cabernet Sauvignon: This is my way of saying that an American wine (like a classic Napa Cab!) can work well with a classic American dish (Steak dinner!) You could also make the argument that this works well in France, where the grape originally comes from. Steak Frites with a Bordeaux? You can’t go wrong.
Pizza + Sangiovese: Particularly if you can get your hands on a Chianti! While Naples is technically a bit south of the Tuscany region (it’s in Campania), personally I think this pairing works well. Lighter-body red with good acidity—and a surprising note of red tomatoes—paired with a bready, salty slice of pizza. Heaven.
I could go on and on. But as you can see, this works in many circumstances. So if you’re making a dish or looking to order a wine to go with your meal, look to the origin of that food—or at least where it is popularly made/grown. Then look to what wine originates from there, or as at least grown in the area. Even if the pairing seems a little odd, I dare you to give it a try!
Did you give this trick a go? Tell me the pairings that surprised you in the comments!
Shameless plug but, I’m getting more active on Instagram! I’m posting more daily wine content if you want to give me a follow.