Valentine’s Day

Beef is rich, hearty, and full of umami, which means it needs bold, structured wines that can stand up to its deep flavors. The preparation method and sauce influence the best pairing:

For grilled or seared beef (steaks, burgers, beef kebabs, skirt steak), look for tannic, full-bodied reds that cut through the fat and enhance the char:

* Cabernet Sauvignon—The go-to choice for most cuts of beef, with bold tannins that complement the richness.

* Malbec—A softer alternative, with deep plum and blackberry notes that work well with grilled meats.

* Syrah/Shiraz—Peppery, smoky, and bold—a great match for charred beef or BBQ.

Slow-cooked beef such as braises (short ribs, pot roast, brisket, beef stew, osso buco) needs a big, robust red with earthy and spicy notes:

* Zinfandel—Jammy, rich, and perfect for braised meats or BBQ beef.

* Barolo (Nebbiolo)—A structured, age-worthy red that complements braised short ribs or osso buco.

* Grenache (Garnacha)—Fruity with spice, great for beef stew or slow-cooked beef dishes.

For beef with creamy sauces (steak with Béarnaise, beef Stroganoff, cream-based pasta with beef), go for a smooth red with a balanced body:

* Merlot—Soft tannins, velvety texture, and perfect for creamy or buttery beef dishes.

* Bordeaux Blend—A mix of Cabernet Sauvignon and Merlot, giving it depth without overpowering cream-based sauces.

* Pinot Noir—A lighter red that works well with Beef Stroganoff or tenderloin.

☞ LC TIP: If your beef dish has sweet or smoky flavors (like BBQ or teriyaki beef), go for fruitier reds like Zinfandel or Syrah to complement the sweetness.

With seafood, the goal is to match the weight of the fish with the body of the wine—lighter wines for delicate fish, richer wines for meaty seafood.

Sauvignon Blanc—Crisp, citrusy, and refreshing, making it perfect for lighter fish like cod, halibut, or ceviche.

Chardonnay—A classic with buttery seafood dishes (like lobster, shrimp scampi, or salmon in cream sauce). Choose an oaked Chardonnay for richer seafood or unoaked for lighter preparations.

Albariño—Bright and mineral-driven, amazing with shellfish like oysters, clams, and scallops.

Pinot Noir—If you prefer red wine with fish, Pinot Noir’s soft tannins work well with salmon, tuna, or swordfish.

☞ LC TIP: Avoid heavily tannic reds with seafood—they can make fish taste metallic. Stick to lighter reds or whites.

With pasta pairings, it’s all about the sauce:

For tomato-based sauces (marinara, bolognese, arrabbiata), reach for a medium-bodied red with good acidity to match the tangy tomatoes such as:

* Chianti (Sangiovese)—A classic choice for red sauce pasta (Hello, spaghetti and meatballs!).

* Barbera—A food-friendly Italian red with bright fruit and soft tannins.

For creamy sauces (Alfredo, carbonara, pesto), you want a smooth, rich white wine to match the creaminess:

* Chardonnay—A great pick for fettuccine Alfredo or carbonara.

* Vermentino—Crisp and minerally, great with pesto pasta.

For Seafood Pasta (linguine with clams, shrimp scampi, frutti di mare), stick to whites:

* Pinot Grigio—Light, zesty, and refreshing, making it a great all-around seafood pasta pairing.

* Verdicchio—A lesser-known Italian white that pairs beautifully with shellfish pasta.

For meat-based pasta (ragú, lasagna, short rib pappardelle), you need a bold red to stand up to the richness:

* Barolo (Nebbiolo)—Elegant and structured, perfect for a meaty ragu.

* Zinfandel—Fruity and spicy, a great match for sausage-based pasta dishes.

☞ LC TIP: If your pasta has spice (like arrabbiata or spicy sausage), avoid high-alcohol wines—they amplify heat. Instead, go for lighter, fruity reds.

Chicken is a versatile protein, meaning it can pair with both white and red wines, depending on the preparation. The sauce, seasonings, and cooking method determine the best match. Here’s a simple guide:

Smoky, crispy-skinned, and full of deep flavors, grilled and roasted chicken pairs well with medium-bodied whites and lighter reds.

* Chardonnay—An oaked Chardonnay works beautifully with roast chicken, complementing the crispy skin and rich juices.

* Viognier—A floral, slightly fruity white that stands up to smoky flavors.

* Pinot Noir—A light, silky red that won’t overpower the chicken, great for herb-roasted chicken.

* Grenache/Garnacha—A juicy, fruit-forward red that pairs well with Mediterranean-style roasted chicken.

Creamy chicken dishes (Alfredo, pot pie, chicken & dumplings) need wines with acidity and texture to cut through the creaminess.

* Chardonnay (Oaked)—The classic choice for creamy chicken dishes—its butteriness mirrors the sauce.

* White Burgundy (Chablis)—A more refined, mineral-driven Chardonnay that pairs beautifully with lighter cream sauces.

* Viognier—A lush, aromatic white that pairs well with herbaceous cream sauces.

* Pinot Noir—If you prefer red wine, Pinot Noir’s acidity keeps it bright and balanced.

Spicy or boldly seasoned chicken dishes (Buffalo wings, Cajun, Indian, Mexican) need wines that tame the heat—avoid high-alcohol reds, which intensify spiciness.

* Riesling (Off-Dry)—Sweetness cools the heat—great for buffalo wings, Cajun chicken, and Thai chicken dishes.

* Gewürztraminer—Floral and aromatic, a fantastic pairing for spicy Indian curries.

* Grenache/Garnacha—Fruity and low in tannins, so it won’t clash with spice.

* Zinfandel—If you want a red, Zinfandel’s jammy fruitiness pairs well with barbecue chicken or smoky Cajun dishes.

Fried chicken & crispy chicken dishes call for high-acid, refreshing wines that cut through the fat.

* Champagne—The ultimate fried chicken pairing—bubbles + crispy skin = perfection.

* Prosecco—A more affordable bubbly that still works beautifully with fried chicken.

* Sauvignon Blanc—Crisp and zippy, perfect for lighter, herby-fried chicken.

* Beaujolais (Gamay)—A light, fruity red that pairs well with crispy textures.

Slow-cooked or braised chicken (coq au vin, chicken cacciatore, tagine) in rich sauces pairs best with medium-bodied reds that complement the depth of flavors.

* Pinot Noir—The classic pairing for coq au vin, with earthy notes that enhance the braise.

* Chianti (Sangiovese)—Great for tomato-based braised dishes like chicken cacciatore.

* Côtes du Rhône (Grenache/Syrah blend)—A savory, food-friendly red that pairs beautifully with slow-cooked chicken dishes.

* Tempranillo (Rioja)—Earthy and balanced, fantastic for Spanish-inspired braised chicken.