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Red Wine, BEVERAGE
Red Wines and Best Food Pairings 
SEE ALL LESSONS

Food and wine pairing follows the principle of balancing acidity, tannins, and structure. 

Pairing wine with food can enhance the flavors of both the wine and the dish. Here are some classic food pairing suggestions for each type of red wine listed:

•          Red meat → Cabernet Sauvignon, Syrah, Malbec

            •          Flavorful white meats (duck, rabbit) → Pinot Noir, Sangiovese

            •          Aged cheeses (Parmesan, Pecorino, Gorgonzola) → Barolo, Amarone

            •          Pasta with meat sauce → Chianti, Nero d’Avola

            •          Game meats (wild boar, venison) → Nebbiolo, Tempranillo

            •          Dark chocolate → Primitivo, Zinfandel

Cabernet Sauvignon: Pair with grilled red meats, hearty stews, and aged cheeses.

Merlot: Goes well with roasted chicken, pasta with red sauce, and mushrooms.

Pinot Noir: A versatile wine that pairs well with salmon, duck, and earthy dishes.

Syrah (or Shiraz): Pair with barbecue, lamb, and spicy foods.

Zinfandel: Great with pizza, burgers, and tomato-based dishes.

Malbec: Pair with steak, empanadas, and grilled vegetables.

Sangiovese: Goes well with pasta dishes, pizza, and hard cheeses.

Tempranillo: Pair with chorizo, paella, and Spanish tapas.

Grenache: Goes well with Mediterranean cuisine, grilled meats, and vegetable dishes.

Cabernet Franc: Pair with pork, roasted vegetables, and herbed dishes.

Remember, these are just general guidelines, and personal preferences play a big role in wine and food pairing.