Three general guidelines apply when pairing food with beer and wine
1. Select a beer/wine that compliments or contrasts the dish. Consider: What flavor do I prefer? Choose accordingly.
2. Choose a beer or wine based on the weight of the dish…is it heavy, medium or light? Then choose a beer or wine that complements that weight …not by color but by body.
3. The type of beer and wine you prefer can help you pick a beer or wine. Lighter wines will be preferred by those who like them, and vice versa.
1. Light styles
Beers: lager, pilsener, dark lager, golden ale
Wines: Pinot Noir, White Zinfandel and Riesling
Delicious with light pastas, pizzas and spicy pizzas, as well as salads, sandwiches, chicken, and spicy pizzas.
2. Medium styles
Beers: red ale or lager, amber ale, pale ale and doppelbock. ESB, IPA, dunkel, some weizens/wheats, most ales
Wines: Merlot and Shiraz, Pinot Noirs, Chardonnays light
Great with burgers, meat pizzas, pepperoni, mushrooms, shrimp, fish & chips
3. Heavier styles
Beers: Hefes, porters and stouts.
Wines: Cabernet, Chardonnay, varietal blends
Great with lasagna, Bolognese or marinara, steaks, beef, sausage pizzas, and…
