Tbh if you like the food and you like the wine, it’s hard to go wrong.
Appetizer
Food: Baked brie with figs and walnuts
Wine: Willamette Valley Pinot Noir
Explanation: Pinot Noir has a depth of flavor that can hold up to the brie, and the wine’s acidity will cut through some of the fattiness of the cheese and nuts
Soup
Food: Kale and apple soup
Wine: French Chenin Blanc from the Loire
Explanation: The light flavors of the Chenin Blanc will not overpower the soup, while the wine’s bright acidity will complement the soup’s apple notes
Salad
Food: Greek salad
Wine: Verdejo from Rueda, Spain
Explanation: The fresh, fruit-centric flavors of the Verdejo will nicely balance the high acidity of the Greek salad’s dressing and feta cheese
Entrée
Food: Rosemary and black pepper lamb chops
Wine: Cabernet Sauvignon from Bordeaux
Explanation: The black pepper used to season the lamb chops will minimize the perception of tannins in the Cabernet Sauvignon, and the meal is heavy enough so as not to be drowned out by the wine’s full body
Dessert
Food: Dark chocolate bundt cake
Wine: Vintage Port
Explanation: The intensity of the dark chocolate will be well-matched by the strong black-fruit flavors of the Port, with the chocolate’s slight bitterness preventing the dessert pairing from seeming too sweet or off-balance
For more tips on food and wine pairing, check out this article!