This with That: PA-inspired Food + Wine Pairings

Food and wine go together like peas and carrots (which, by the way, would pair well with a crisp Pinot Grigio). The right pairing will bring out the best in both the food AND the wine – and will make you look like a budding sommelier.

Below, find a few of our favorite classic pairings featuring PA-grown wines and local foods along with some tasting notes to explain what makes each duo so dynamic.

The food: CANTALOUPE WITH OLIVE OIL AND SALT

The wine: MOSCATO

Why it works:

Moscato’s crisp acidity and fruity nose complement the rich, velvety texture and juicy sweetness of the cantaloupe. A drizzle of olive oil and a sprinkle of salt enhances the flavor and texture of the fruit.

Moscato has a signature slight fizz that cleanses the palate, keeping this refreshing pairing from being overly sweet.

The food: OIL-BASED PASTA DISHES

The wine: PINOT GRIGIO/ PINOT GRIS

Why it works:

Pinot Grigio and Pinot Gris are two names for the same grape – which offers a light and fruity balance to garlicky, oil-based pasta dishes. This crisp varietal is a versatile complement to a great number of pasta dishes from seafood scampi to a veggie-laden primavera.

 

The food: SEAFOOD DISHES
The wine: CHARDONNAY

Why it works:

Chardonnay is dry, crisp, fruity, and at times, buttery making it an ideal mate for light and delicate seafood flavors.

To make the pairing even better, Chardonnay also complements many of the foods that are served as side dishes to fish, such as lemony greens and acidy salads.

 

The food: RED MEAT

The wine: MERLOT

Why it works:

Merlot is medium bodied and juicy, which means that it can hold its own next to hearty dishes, but won’t overpower them with tannins or acidity.

Within this varietal, you’ll find a number of variations to suit your menu. Look for a lighter to medium option to pair with charcuterie or meaty pasta dishes, or opt for a heavier bodied alternative if you’re serving a roast.

The food: AGED CHEESES

The wine: DRY ROSÉ

Why it works:

A fresh and fruity dry rosé (try a blush of Merlot or Pinot Noir) provides a crisp complement to the sweet, herbaceous, butterscotchy flavors detected in aged cheeses. These unique varietals bring the depth of a red wine, but with a lighter finish.

This pairing makes a refreshing mid-day snack or light appetizer before a summer meal.

The food: DARK CHOCOLATE

The wine: PORT

Why it works:

Port – a fortified wine that has been barrel-aged – has a sweet flavor and velvety texture that round out the bitter notes of a crisp square of dark chocolate.

Enjoy this decadent and satisfying pairing at the end of a luxurious meal.