Description

Swedish Style Meatballs with typical brown sauce match with a light red such Pinot Noir, Barbera and Dolcetto or white wines such oaked Chardonnay or rich-style Riesling.

In the mood for something new? Try unoaked, light and juicy reds from any wine country! Some Orange wines will work too.

Italian Style Meatballs with tomato sauce will work well with several medium-bodied, high acidity reds: Sangiovese, Primitivo, and Barbera.

Middle Eastern Style Meatballs can be made with lamb or beef and local spices (Harissa, cumin, coriander). Go for food friendly reds that match the savoury, spicy meat: Syrah, Grenache, GSM or Châteauneuf-du-Pape.

Vietnamese Style Meatballs can be made with chicken or pork and local flavors (fish sauce, lemongrass, sugar). Stay away from reds or heavy, oaked whites and choose instead a cold Rosé or a citrusy Sauvignon Blanc or Rueda. Is the sauce too sweet or spicy? The residual sugar of an off-dry Riesling will help to extinguish the fire.

Japanese Style Meatballs (Tsukune) are often made with chicken and served with sweet soy sauce. Choose either a light juicy red such Gamay Noir or an off-dry Riesling to match the sweet taste of the sauce.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.