Wine and Fatty Foods

What are the best wines to pair with fatty foods? Well, that depends on the type of fat you are eating. Meats and dairy products both have a high fat content, but different wines go well with each. The main rule of thumb is to balance the fattiness of the food with an acidic or tannic wine. Or, you could do something completely different and try to match the fattiness of the food with a rich, buttery, oaky wine.

As an experiment, try all three methods to see which one pairs best.

Experiment 1 (Tannins): Steak and garlic mashed potatoes with a Cabernet Sauvignon. The tannins in the Cabernet will help soften the fattiness of the steak, making it a nice combination. (I recommend a French Cabernet because they are high in tannins).

Experiment 2 (Acid): Goat cheese and spinach salad with a Sauvignon Blanc. The acidity in the Sauvignon Blanc will help cut the fat of the goat cheese. You will be able to get the earthy and melon notes out of the wine. (A California Sauvignon Blanc will have more acid than other regions).

Experiment 3 (Butter and Oak): Lobster Bisque with an oaky Chardonnay. The creaminess of the bisque, and richness of the lobster need a bold, buttery, and oaky Chardonnay to stand up to the flavors.(Again, I would go with a French Chardonnay to get the best oaky flavors).

Let me know which pairing you like the best!