
What Is Pairing?

- Acid (sour)
- Bitter
- Fatty
- Salty
- Spicy
- Sweet
Wines are either acid, bitter or sweet. They can also have light or bold bodies. That means you have to match those flavors with foods that make those flavors more intense! Or you can complement them with a totally opposite flavor for a great meal. And beers can be sweet, spicy or bitter. There are other flavors here and there but focus on these three to make the pairing easier. See below how beer, wine and non-alcoholic drinks mix well with these griddled ingredients:

Red Meat

Lean Cuts
A lean meat cut gets flavor from protein and texture. Since there’s less fat, you should focus on pairing it with a drink that’s gentle. The idea is to mix light meaty flavor with a light drink - and get a tasty boost from texture.- Beer: Lager, Pilsner, Wheat
- Wine: Gamay, Grenache, Pinot Noir
- Non-alcoholic: Cranberry juice
Pro tip: Some people think that read meat only goes well with red wine. Even though It's fair to say that not all white wines will work perfectly - some actually taste great with a mature, white Rioja. Do you want to serve red meat but only have a young bottle of white wine at your place? Try to add acidity to the dish, with a drizzle of lemon juice. Yum!
Fatty Cuts
Meat with marbling fat that has intense flavor. You can pair it either with a wine with a medium/high acidity or with a bitter beer. Our mouth reacts to acidity by producing more saliva, which helps to wash out the fat from your mouth, so you get no aftertaste.- Beer: Amber Ale, Porter, Stout
- Wine: Cabernet Sauvignon, Malbec, Merlot, Sangiovese
- Non-alcoholic: Berry Cordial
White Meat

Seafood

- Flaky: fluke, haddock, pollock, tilapia, and trout. Pair with white wine like chardonnay, pinot grigio, and sauvignon blanc. A nice rosé also does the trick. For beer, stick with a pilsner.
- Meaty: mackerel, salmon, swordfish, and tuna. Pair either with a pinot grigio or a chablis if you’re feeling like white wine. If you want to try it with red wine, choose lighter ones, such as pinot noir. For beer, stick with a brown ale.
- Crustaceans: lobster, mussels, prawns, and shrimp. Pair with white wine like Chardonnay. Dry and crisp white wines can also go well with crustaceans, so if you have that bottle of Sauvignon Blanc, go for it! For beer, pair with Saison.
Vegetables and Fungi

- Light vegetables: cabbage, celery, cucumber, peas, salad, tomatoes, and zucchini. Pair with white wine, such as sparkling wine or light white wine. For beer pair with a light lager. And a great non-alcoholic drink is Agua Fresca
- Strong veggies and fungi: carrots, corn, mushrooms, onions, potatoes. Pair with a slightly chilli red wine like Syrah. For beer pick a dark stout. And if you want something non-alcoholic pick a Shirley Temple.
Cheeses

- Fresh: feta, mozzarella, and ricotta. Pair with white wines such as pinot grigio and sauvignon blanc. For beer pair with a light lager or wheat beer.
- Bloomy: brie, camembert, and robiola. Pair with acidic white wines such as sauvignon blanc and sparkling wine. For beer, pair with pilsner.
- Washed Rind: epoisses, fontina, and taleggio. Pair with red wine, such as merlot. For beer, pick a amber ale.
- Semi-soft: gouda, gruyère, and havarti. Pair with red wine such as carmenere. For beer, pair with a dark lager.
- Hard: cheddar, parmesan, and pecorino. Pair with a strong red wine like nebbiolo, or even with a delicious Syrah. For beer, pick an indian pale ale (IPA).
- Blue: cambozola, gorgonzola, and roquefort. Pair with white wine like Sauterne or red wine such as Port. Pair with beer like brown ale.
Learn How to Make Your Own Pairings!

Stay Local
Match up your meals with wines from vineyards across the USA. Our country has some great wines, and while you take a sip, you’re helping create jobs. And if you’re up for some beer, hit up a craft beer brewery from your town or region. Nothing better than some flavor of the community in your meals!How to Know If a Pairing Is Delicious?
Our guide doesn’t cover a dish you want to griddle up? That doesn’t mean it’s not got a pair - you can match up any ingredient in this world with a beer or wine. Or why not something non-alcoholic? So, you’ve got to experiment. Cook up the meal you want - let’s say a burger with hash browns. And then check out if it pairs with that wine you’ve got in the fridge. Here's how you test if it's a match:- Take a small bite and keep it in your mouth
- Take a sip of your drink
- Feel the mix - feel more wine than food? Maybe it’s too overpowering - not a pair
- Feel more food than wine? Maybe it’s underwhelmed by the dish - not a pair
- Both come out equally and smoothly? Do the flavors feel like a dance on your taste buds? That’s a pair! And you’ll know it when you taste it.
So, did you learn a thing or two about pairing? Comment below if you’ve got a question or tell us your favorite pairing. And send us photo of your drink pairings with griddled meals! Just upload them on social media with #GriddleNation and #BlackstoneGriddles