Tips for harmonizing red wines

Transforming your lunch or dinner, wine pairing can make any meal even more pleasurable. Complementing each other, the mixture of aromas, textures and flavors awakens our olfactory and taste sensations. 

With the darker color, red wines vary from dark red, almost black, to light red - using several grapes such as: Cabernet Sauvignon, Carménère, Malbec,

Merlot, Pinot Noir, Sangiovese, Syrah (Shiraz), Tannat, Tempranillo, Touriga Nacional.

Tannin is an important natural substance for the longevity of wine. However, it contributes directly to its alcoholic elevation, acidity levels and final structure of the drink. The result is directly related to the harmonization of certain dishes. There are 3 subdivisions of red wines:

Full-bodied - High levels of tannin and alcohol: Malbec, Syrah, Tempranillo and Cabernet Sauvignon.

Medium body - Moderate acidity, less tannic load: Carmenere, Merlot, Cabernet Franc.

Light body - More acid, with less tannin and less alcohol content: Pinotage, Gramay, Grenache, Pinot Noir.

What foods pair with red wine?

Malbec, Syrah, Tempranillo and Cabernet Sauvignon pair with hard cheeses, sausages, red meats with plenty of fat and vegetables cooked with more spices.

Carmenere, Merlot and Cabernet Franc are great with sausages, mushrooms, lean red meats and cheeses like provolone, emmental and gruyère.

Pinotage, Gramay, Grenache, Pinot Noir because they are lighter, go well with soft white cheeses like Coulommiers, Brie and Camembert. It is also ideal for consumption with breads and mushrooms.

Due to the tannin present in red wines, the mixture with fish and seafood has a metallic and bitter taste. For this combination, the ideal is to bet on lighter white or red wines. How about taking advantage to discover your own combinations and preferences?