Which Wine Goes Well With My Food

Pairing wine with food can seem complex, but trust me, it’s easier than it seems – click on the video below ?! 

Short Summary – wine suggestions in the blog below?

? ALWAYS consider personal perference!
? The wine should be more acidic than the food
? The wine should be sweeter than the food
? The wine should have the same flavor intensity as the food
? Red wines pair best with bold flavored meats (e.g. red meat)
? White wines pair best with light-intensity meats (e.g. fish or chicken)
? Bitter wines are best balanced with fat

Sweet

Sweet foods can intensify the dryness and acidity by contrasting flavors. The sweetness of the food amplifies the wine’s dryness, while the acidity in wine can seem sharper, often creating a tart sensation, though it often balances the sweetness.

What Swiss Wine goes well with sweet food? Swiss Late Harvest Riesling

An Example: Bündner Nusstorte pairs well with a Swiss Muscat. The wine has an aromatic character (floral notes & fruity sweetness) that can harmonize with the nutty and caramelized flavors of the tart. The wine’s aromatic profile enhances the sensory experience of the dessert, while its sweetness balances the richness of the pastry and the caramelized nuts.

Umami (savoury)

Umami-rich foods, with their savory, meaty, or broth-like flavors may intensify the bitterness of wines high in tannins, heighten the acidity, and diminish the wine’s sweetness and fruitiness.

What Swiss Wine goes well with umami food? Chasselas, Pinot Noir & Gamay

An Example: “Zürcher Geschnetzeltes“, which is thinly sliced veal cooked in a creamy mushroom sauce, typically served with Rösti or noodles. When pairing this savory dish with a Swiss wine, a Pinot Noir from the Valais region would be an excellent choice.

Salty

Saltiness in food can reduce the perception of dryness (tannins in red wine) and bitterness in wine, making them less astringent. Additionally, wine acidity may seem milder, creating a smoother taste. This can enhance fruitiness in wines.

What Swiss Wine goes well with salty food? Swiss Sauvignon Blanc, Chasselas

An Example: For a classic Swiss dish like Rösti, a perfect pairing is Swiss Chasselas wine. The crisp acidity and subtle fruitiness of Chasselas complement the savory, salty flavors of the fried potatoes, creating a harmonious balance on the palate.

Acidic (e.g. lemon)

The acidity in food can lessen the dryness and bitterness of wine, creating a smoother, more rounded flavor profile. Furthermore, wines paired with acidic foods may appear sweeter and fuller-bodied, enhancing the overall flavor experience.

What Swiss Wine goes well with acidic food? Chasselas, Swiss Sauvignon Blanc, Swiss Pinot Gris, Swiss Rosé

An Example: Chasselas or Federweisser, with its crisp acidity and subtle fruitiness, complement the richness of a Cheese Platter. The wine’s acidity helps cut through the cheese’s creaminess and saltiness, cleansing the palate with each sip. Additionally, Chasselas’ subtle fruitiness adds complexity to the pairing.

Highly Flavoured

Highly flavored food with intense and complex tastes can overpower the flavors of the wine, leading to an unideal pairing experience. To reduce this issue, it’s important to consider the balance of flavors, textures, and intensity when pairing wine with highly flavored dishes.

What Swiss Wine goes well with highly flavoured food? Swiss Shyraz, Petite Arvine, Cornalin

An Example: Petite Arvine‘s acidity & minerality perfectly complement a cheese fondue or typical for this season, aspargus with citrus sauce or a lightly lemony vinaigrette. With citrus and floral notes, Petite Arvine adds depth and complexity to the meal, creating a harmonious balance that highlights the best of Swiss cuisine and wine. Check out more wines matching cheese fondue on myswitzerland.com.

Fatty / Oily

Fatty or oily foods can alter how acidic wine tastes in three ways: by coating the palate, masking acidity, or providing balance for a better pairing.

What Swiss Wine goes well with fatty/oily food? Swiss Chardonnay

An Example: Grilled salmon has a rich, oily texture and a flavorful, fatty profile that is complemented by the bright acidity and subtle oakiness of Swiss Chardonnay. The crisp acidity of the Chardonnay cuts through the richness of the salmon, providing a refreshing contrast on the palate. The wine’s subtle oak notes and creamy texture complement the flavors of the fish, creating a harmonious dining experience.

Hot (chilli)

When pairing spicy food like chili peppers with wine, various factors affect our perception. Chili triggers mouth heat, and wine’s flavors can either complement or contrast with it. Wine’s alcohol content can amplify heat perception by increasing blood flow.

What Swiss Wine goes weill with hot (chilli) food? Fendant (Chasselas) from the Valais region

An Example: Spicy chicken curry goes well with a Chasselas. The crisp acidity and subtle fruitiness of the wine complement the bold flavors and heat of the curry, creating a harmonious balance that enhances the dining experience.

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Sources used:

• Pictures created via Midjourney & Canva Pro
• Food and Wine Pairing Basics (Start Here!) | Wine Folly
• WSET Level 1 Book