Looking to dive into the world of food and wine pairing in a fun-yet-educational way? You’ve come to the right place. Here at Argaux, we believe that wine education should be informative and approachable all at once. When we stumbled upon ‘Big Macs & Burgundy – Wine Pairings for the Real World’ by Vanessa Price, we couldn’t put it down. This entertaining book has become one of our go-to resources for wine tasting and food pairing, featuring everything from healthy staples to guilty pleasures and everything in between.
If you’re looking to ramp up your at-home sommelier skills, simply check out our basic guide to food and wine pairing below, crack open your copy of the book, and pour a glass of something delicious – though fair warning, you may leave this education sesh hungrier than when you started.
‘Gaux to the the World of Food and Wine Pairing – What to Know
Food Components: Salt, fat, acid, sweetness
Wine Components: Acidity, tannins, residual sugar
Tips & Tricks for Tasting Wine
Acid Loves Salt (and Fat, Too)
When it comes to pairing food and wine, acidity is key. Acid in wine complements salty and acidic foods (think briny oysters and tangy salad dressings), yet is also powerful enough to cut through rich, dairy-based sauces. In short, wines high in acid provide some of the most versatile food-pairing options on the planet.
Fat and Tannins Go Hand in Hand
Ever wonder why a juicy cut of steak and glass of grippy Cabernet Sauvignon or Nebbiolo are a match made in heaven? The truth is in the tannins. When fat and tannins collide on your palate, a chemical reaction actually takes place. As these molecules join, gritty tannins will feel softer on the palate, while the flavor profile of fatty foods will become even more pronounced. Skeptical? Try it out. Take a sip of high-tannin red wine and feel the way that the tannins pull on your tongue. Then, take a bite of meat and sip the wine again – the taste in your mouth will likely be totally different from the first sip!
What Grows Together Goes Together
There’s a reason why the age old saying “what goes together, grows together” still rings true today, and it’s all based on the concept of terroir. Some of the most timeless food and wine pairings on the planet are based on sharing a regional home base – think oysters with Muscadet, Comté with Savagnin, fresh chèvre with Sancerre, and beyond. When the opportunity arises to pair local food and wine together, we highly recommend doing so.
Keep Flavor Intensities Equal
When pairing food and wine together, you never want one party to overpower the other. For example, full-bodied Syrah completely takes over the delicate flavors found in oysters, just like a glass of light-bodied Pinot Blanc is swallowed whole by a cut of filet mignon. To avoid this imbalance of flavor, simply keep the food and wine’s bodies in check (full-bodied wines with full-flavored foods, light-bodied wines with lighter fare, etc.)
Heat Loves Sweet
For dishes that pack a bit of heat, look to a bottle of off-dry or sweet wine. Believe it or not, residual sugar helps tame the flame in spicy dishes, which keeps your palate gear up for another bite. If you’ve never tried spicy food with a bottle of off-dry Riesling or Chenin Blanc, we can’t recommend it enough.
…and Sweet Loves Even Sweeter
When pairing wine with dessert, the general rule of thumb is that the wine should always be sweeter than the dish. If you’ve not yet explored the joys of late-harvest Riesling, Sauternes, or fortified Ports and Madeiras with fruit-based desserts and chocolate respectively, you’re in for a real treat.
The Bottom Line: Although the tips above will be helpful in guiding you to a satisfying pairing, ultimately, the greatest food and wine pairing is the unique one that you enjoy most. Drink what you love with what you love to eat, it really is that simple! Pairing food and wine is about pleasure, enjoyment, and sharing in beautiful moments around the table with the ones you love.
Wines Included
*Note: Each kit includes one copy of Big Macs & Burgundy by Vanessa Price.
Standard Option (available in 2, 3, or 4-pack mixed boxes)
2020 Château Montfrin ‘Paumiste’ Rosé – Lobster Roll
Lobster rolls and rosé are the quintessential summer-inspired pairing, though not all rosé is created equal. In a sea of mass-produced pink wine, we recommend seeking out organic, thoughtfully-produced bottles, such as this one from Château Montfrin. Crafted from a 60/40 blend of organically-farmed Syrah and Carignan, this Southern Rhône rosé shows flavors of fresh cut strawberries, pomegranate, tart citrus, and herbs de Provence. For an instant mental escape to the sunny south of France, this pairing has got your back.
2017 Ottomani DOCG Chianti Classico – Spicy Rigatoni
The only thing better than a glass of Chianti Classico? One produced from organic/biodynamically-farmed vineyards at the hands of four longtime friends, of course. This delicious expression from Ottomani is crafted from organically-farmed fruit in Greve, located just 17 kilometers from the city of Florence. Fruit is hand harvested and spontaneously ferments with 10% whole bunches prior to aging for 14 months in concrete. Expect flavors of red fruit, dried oregano, balsamic, game and tobacco leaf to lead to an acid-driven finish. Fair warning, this may become your new favorite Sunday Supper pairing.
2018 Flâneur Willamette Valley Pinot Noir – Grilled Salmon
Red wine lovers, fear not – when it comes to pairing wine and seafood, certain fish (salmon and tuna, for example) go just as well with crisp, light-bodied reds as they do white wines. Crafted from organically-farmed fruit and native yeasts, this textured bottle of wine shows earthy flavors of cranberries, cherries, baking spice, and a touch of earth. Not a fan of salmon? No problem. This versatile bottle pairs gorgeously with a slew of dishes, including stuffed mushrooms, game birds, roasted veggies, and beyond.
NV Champagne Delavenne Père & Fils Brut Tradition Grand Cru Champagne – Fried Chicken
Champagne and fried anything are a match made in heaven. The wines’ ample amount of bright acidity beautifully complement the salt and cut through the fat of the batter, while its toasty notes perfectly pair with the savory, umami flavors found in fried foods. Delavenne’s Brut Tradition has become our go-to bottle or bubbles here at Argaux. This cuvée is produced from a 60/40 blend of Pinot Noir and Chardonnay harvested from sustainably-farmed plots in Bouzy, Ambonnay, and Cramant. Flavors of fresh apple, brioche, and lemon cream lead to a zesty, refreshing finish.
Premier Option (available in 2, 3, or 4-pack mixed boxes)
NV Champagne Delavenne Père & Fils Brut Tradition Grand Cru Champagne – Fried Chicken
Champagne and fried anything are a match made in heaven. The wines’ ample amount of bright acidity beautifully complement the salt and cut through the fat of the batter, while its toasty notes perfectly pair with the savory, umami flavors found in fried foods. Delavenne’s Brut Tradition has become our go-to bottle or bubbles here at Argaux. This cuvée is produced from a 60/40 blend of Pinot Noir and Chardonnay harvested from sustainably-farmed plots in Bouzy, Ambonnay, and Cramant. Flavors of fresh apple, brioche, and lemon cream lead to a zesty, refreshing finish.
2018 Domaine Rougeot Bourgogne Rouge ‘Les Vaux’ – Big Mac
Who says that classic expressions of French Pinot Noir can’t be enjoyed with simple-yet-delicious comfort foods? After all, Big Macs and Burgundy is what this kit’s all about! Fruit for this tasty Pinot Noir comes from an organically-farmed single-vineyard plot of 40 to 70-year-old vines rooted in clay limestone soils just outside of the town of Meursault. Flavors of red cherries, plum skin, sweet violets, and crushed stones lead to a smooth and silky finish. The wine is vinified with whole clusters, aged for 8-10 months sur-lie in oak barrels, and bottled without added sulfur. Serve slightly chilled and enjoy with your favorite fast food burger.
2020 Château Montfrin ‘Paumiste’ Rosé – Lobster Roll
Lobster rolls and rosé are the quintessential summer-inspired pairing, though not all rosé is created equal. In a sea of mass-produced pink wine, we recommend seeking out organic, thoughtfully-produced bottles, such as this one from Château Montfrin. Crafted from a 60/40 blend of organically-farmed Syrah and Carignan, this Southern Rhône rosé shows flavors of fresh cut strawberries, pomegranate, tart citrus, and herbs de Provence. For an instant mental escape to the sunny south of France, this pairing has got your back.
2017 Ottomani DOCG Chianti Classico – Spicy Rigatoni
The only thing better than a glass of Chianti Classico? One produced from organic/biodynamically-farmed vineyards at the hands of four longtime friends, of course. This delicious expression from Ottomani is crafted from organically-farmed fruit in Greve, located just 17 kilometers from the city of Florence. Fruit is hand harvested and spontaneously ferments with 10% whole bunches prior to aging for 14 months in concrete. Expect flavors of red fruit, dried oregano, balsamic, game and tobacco leaf to lead to an acid-driven finish. Fair warning, this may become your new favorite Sunday Supper pairing.
2016 Piro Presqu’ile Vineyard Pinot Noir – BBQ Chips
Marc Piro has been described as one of California’s most promising young winemakers, and the proof is found in this bottle of savory, small-production Pinot Noir. Lively flavors of strawberries, red cherries, pomegranate, sandalwood, and underbrush lead to a textured, floral-driven finish. Fruit comes from sustainably-farmed plots and is 100% destemmed, followed by 20 months of aging in barrel prior to bottling. Serve slightly chilled with your favorite bag of chips (we vote barbecue, in this instance) and get ready for a delicious at-home happy hour.
