(Hey, it’s those happy pigs again; see earlier post)
Wines With Grilled Foods
There are many differing philosophies in the food and wine–matching game. Some people match weight (light foods with light wines, heavy foods with heavy wines) and that can work, up to a point. But there are always certain wild cards in the game: salt (which softens tannins), acid (which heightens flavours), and grill marks (the caramelisation that occurs when meat, fish, shellfish and even vegetables are given a good sear adds intensity, along with some smoke.
For many of us, simply using more intense wines with grilled meals seems apt, but it can also be surprising how wines with greater complexity seem to step forward when the food is grilled. Some of these wines, such as Rioja, Chianti, or Loire Valley reds, can seem mild or even slightly tart in comparison with California’s biggest and boldest. Don’t be afraid to try those wines with grilled foods.