At Casa Marques Pereira Winery , we believe that every moment deserves a special wine. Our labels are crafted to provide unique experiences, whether for celebrations, gastronomic pairings, or moments of pure pleasure. With a diverse selection, we have wines for all occasions, always guaranteeing quality and sophistication.
Wine pairing is an art that seeks to balance flavors and aromas to create a unique gastronomic experience. Knowing how to choose the right wine for each type of food can enhance both the drink and the dish, making the meal even more enjoyable. Below, we explore how to pair white, red, and rosé wines with different foods.
White Wines
White wines are usually light, fresh, and have good acidity , making them ideal for more delicate dishes.
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Fish and seafood : Alvarinho or a young Chardonnay pairs well with grilled fish and seafood, as its acidity balances the natural fat of these foods.
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White meats : Chicken and turkey pair well with light, fruity wines.
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Cheeses : Goat cheese and Brie pair well with dry white wines such as Alvarinho.
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Charcuterie : A dry, mineral white wine can be an excellent choice for light charcuterie.
Red Wines
Red wines have a more structured and tannic flavor, making them ideal for fuller-bodied and richer dishes.
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Red meats : Cuts like picanha, ribs, and filet mignon pair well with full-bodied wines such as Cabernet Sauvignon, Malbec, and Cabernet Franc.
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Pasta with rich sauces : Tomato-based sauces, such as Bolognese, pair well with wines like Merlot and Pinot Noir, which have good acidity.
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Cheeses : Aged and hard cheeses, such as Parmesan and Gouda, pair well with full-bodied red wines, such as Merlot or Tannat.
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Charcuterie : More intense cured meats, such as salami and cured hams, call for a wine with good acidity and moderate tannins, like a good Pinot Noir!
Rosé Wines
Rosé wines have characteristics that fall between white and red wines, making them extremely versatile.
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Fish and seafood : A dry rosé pairs well with dishes such as ceviche and grilled shrimp.
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White meats : Roast chicken and light pork dishes pair well with fuller-bodied rosés, such as a Tavel or a Provence Rosé.
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Cheeses : Fresh cheeses, such as feta and buffalo mozzarella, pair well with light and fruity rosés.
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Charcuterie : The acidity and freshness of rosé make it an excellent choice for assorted charcuterie boards, especially with prosciutto and salami.
Final Tips for Perfect Harmonization
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Balance of intensities : Light dishes pair best with light wines, while full-bodied dishes call for more structured wines.
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Acidity : Wines with good acidity balance fatty dishes and enhance the flavors of food.
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Tannins : Avoid pairing highly tannic wines with very salty dishes, as this can intensify the sensation of bitterness.
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Experiment : The most important thing is to try different combinations to discover which ones you like best.
At Casa Marques Pereira Winery , we value excellence in producing wines that elevate every meal to a new level. With gastronomic and versatile labels , we offer options to suit all tastes and occasions. Explore our selection and discover the pleasure of pairing fine wines with unforgettable moments. Cheers!
Remember that at Casa Marques Pereira you can enjoy expert and enthusiastic pairing ! We are waiting for you!
