Pairing wine with the right colour can enhance the dining experience. The colour of your wine glass and the colour of the food can affect how you perceive the flavours of the wine. Colours can complement or clash with the aromas and tastes of the wine. Follow some guidelines on how to match the colour of your wine to your food.
How does colour affect the wine tasting experience?
Research shows that the colour of your wine glass impacts how you perceive the wine. For example, when the same wine is poured into a blue glass versus a clear glass, people rate the wine in the blue glass as fruitier and more aromatic. This is likely because we associate the colour blue with fruits like blueberries. So the blue glass primes the brain to detect fruitier notes.
Colour contrast also plays a role. A bold, rich red wine will stand out more against a white plate versus a black plate. The visual cues enhance the intensity of the flavours.
The colour of your food interacts with your wine’s colour too. Complementary colours like red wine with red meat work well. Clashing combinations like red wine with fish may negatively impact the perception of flavours. The science is still out, but properly matching colours seems to improve the overall experience.
Red wines
Red wines pair best with rich, hearty dishes that can stand up to the intensity of the wine. The classic pairings are red meat and red wine. The bold flavours complement each other. Some guidelines for pairing red wine with food include:
- Red meat – Pair bold Cabernet Sauvignons and Malbecs with steaks, stews, and pot roasts. The tannins in the wine cut through the fattiness.
- Tomatoes – Chiantis and Pinot Noirs match well with tomato sauces, pizzas, and meatballs.
- Root vegetables – Try Syrahs and Merlots with roasted beets, potatoes, and carrots.
- Poultry – Fuller-bodied Zinfandels and Shirazs stand up to chicken and turkey.
In general, the rule of thumb is the bolder the wine, the bolder the food pairing. Lighter reds like Pinot Noir can pair with more delicate foods like salmon or tomato salads. While heavy Napa Cabs need thick, juicy steaks to match their intensity.
White wines
Bright, crisp whites pair best with lighter, more delicate dishes. The acidity of the whites cuts through rich foods. Rules of thumb for pairing white wines include:
- Fish and seafood – Chardonnays, Sauvignon Blancs, and unoaked whites pair well with rich seafood like salmon and lobster.
- Chicken and pork – Lighter reds like Pinot Noir can work with chicken and pork. But floral whites like Rieslings and Gewürztraminers are popular pairings too.
- Salads and veggies – High acid Sauvignon Blancs and Vinho Verdes match with bitter greens and vegetables.
- Spicy cuisines – Off-dry Rieslings help cool the palate from the heat of Thai and Indian curries.
Richer whites like oaked Chardonnays can handle foods with more body like pastas in cream sauce. While bright, crisp whites like Sauvignon Blancrefresh the palate with foods like shellfish and salads.
Rosés
Rosés straddle the line between white and red wines. In general, pair rosés like you would lighter-bodied red wines. Popular pairings include:
- Roasted or grilled vegetables
- Tomato salads like caprese
- Lighter pastas and risottos
- Smoked salmon
- Roast chicken
- Charcuterie
The fruitiness and acidity of rosés complement dishes that are rich yet not too heavy. The pretty pink hue also livens up the visual appeal of the plate.
Complementary colours
Matching the colour intensity of your wine and food can enhance the paired flavours. Some easy colour combinations to consider include:
| Wine Colour | Complementary Food Colours |
|---|---|
| Red wines | Red meats, red sauces |
| White wines | White sauces, fish, chicken |
| Rosé wines | Salmon, shrimp |
Of course, these are not hard and fast rules. You can always play with contrasts like pairing white wines with red meat or red wines with fish. But similar hues are a foolproof place to start.
Avoid colour clashes
Certain colour combinations can diminish the appeal of the food and wine. Contrasting colours may make the flavours taste dull or muted. It’s best to avoid:
- Red wine with fish – The bold red wine can overwhelm delicate fish.
- White wine with red meat – The light white gets drowned out by hearty red meat.
- Rosé wine with strong colours – Rosés look unappealing next to dishes with very bold colours.
Again, there are always exceptions. But for most pairings, try to match lighter wines with lighter dishes and bolder wines with heartier plates for the most complementary effect.
Glass colours
As mentioned earlier, the colour of your wine glass also influences your perception. Experiment with different coloured glasses when tasting wines. Some guidelines include:
- Blue glasses can make whites and rosés taste fruitier and more floral.
- Clear glasses are ideal for acidic, crisp whites like Sauvignon Blanc.
- Green glasses can mute the tannins in red wines and make them taste smoother.
- Round bowls intensify the wine’s bouquet.
- Narrow flutes maintain carbonation in sparkling wines.
Try swirling the same wine in different shaped and coloured glasses. See how the tastes differ and determine your preference. The glassware truly enhances the vinous experience.
Conclusion
Choosing wines that complement your food’s colours is an easy technique for perfect pairings. Match lighter wines with lighter dishes and go bold on bold. Consider how the colours interact on the plate as you’ll “taste” first with your eyes. And experiment with different coloured glassware to add an extra dimension to your wine tasting. With a little guidance, you can confidently match any meal to the right hues of wine.
