Red or white: How to decide the right wine

I’ve decided to create Wine Wednesdays! Every other Wednesday, I’ll be sharing wine tips and ideas.

You may not know, but I co-created one of the largest charitable wine auction in New York as part of my nonprofit work. Doing that opened a new world to me: the world of wine – and cooking. A Master Sommelier (someone who is a wine expert) trained me for this event – and something while working with him clicked.  I became passionate about wines – and more importantly, something happened to my cooking. Let me be blunt: my cooking became not only edible (I was making brick brownies before this) but also delicious!

I hope to inspire someone who was like me, with the little knowledge I have learned.  This Wednesday is all about the sometimes elusive wine pairings.

Certainly, you’ve heard the protocol that you serve red wine with red meat and white wine with white meat.  But is it always required? And what about those other proteins like duck or turkey, which we have a lot of both?

Some people prefer to serve their wine of choice without worrying about what wine goes with a particular meal.  For example, my mom hates red wines and will always go with a white no matter what is served. That’s really just fine. She knows what she likes, and it makes her happy.

Yet if you are looking for an experience that works together, you need to know that sometimes the wine or food might taste a bit off when paired incorrectly. A red fruity wine full of tannins, for example, often can give fish a metallic taste.

In cases where you doubt what goes well with a particular food, such as turkey, you may find that a fruity white or red wine is a good choice. (I personally love a Beaujolais Nouveau with turkey. Ironically it traditionally comes out just before Thanksgiving, so it makes a special treat!)

When it comes to sparkling wines, try pairing them with spicy foods. There’s something about the bubbles that enhance the pop of the spice. (See what I did there?)

But all this comes with a bit of experimentation – and that’s the fun part.  Feel free to experiment and see what works with your cooking and your palate. You may even discover a wine you end up loving.