White wines are elegant, simple and light. They should be served chilled, some to colder degrees than others. They are considered much more delicate than their red wine counterparts. That being said, white wines tend to pair well with lighter flavour so as not to upset the balance upon the palate.
If you?re not sure when you should be ordering white wine in a restaurant or serving it to guests in your home, here are 5 of the best foods you should be pairing with your white wine selection.
PoultryOne of the easiest pairings you can make with white wines is by serving them with poultry. Most people think of chicken, but don?t forget about Thanksgiving, that roast turkey should be served with a white wine. Chardonnay, sauvignon blanc, and Riesling are all proper white wines to accompany any poultry from chicken to turkey to Cornish game hens.
Shrimp, crab and lobsterHere?s where white wine can get a little bit tricky. It?s fairly common knowledge that whites pair well with seafood, but certain foods from the sea are richer and fuller and must be treated as such. For the holy trinity of shrimp, crab and lobster, it?s best to pour a dry Riesling or sauvignon blanc to balance the beautiful flavours.
Appetisers and saladsAs white wine is a match for lighter fare, appetisers and salads are ideal companions for your glass of white. Just about any white wine will do to harmonise with these light tastes, particularly Chardonnay.
CheesesWhile red wine is a perfect match to the stronger cheeses, milder cheeses could do with a wine companion. All white wines with the exception of Chardonnay are proper to serve alongside a cheese plate of cream Havarti, gouda, and muenster cheeses.
FishWhether it?s grilled, baked, or sauted, fish is light and therefore needs a white wine. Chardonnay is an obvious match but to expand your horizons, seek out a dry Riesling or a sauvignon blanc to truly enjoy the pairing.
As a rule of thumb, the lighter the food, the lighter the wine. So if you?re planning to host a dinner party, make sure to have your white wines chilled and ready for serving with appetisers and salads. And if your main dish is a heavier offering, have your bottles of red ready to go. Remember to indulge the way that tastes right to you. Some people prefer to stick with white wine throughout the course of their meal despite the changing tastes of the food from light to heavy and if that?s what feels comfortable on your palate, go with it.