Pairing Wine & Food is like a tube map for your gullet.

It connects various wines with various foods, giving you pairing advice that’s far more specific than "red or white."

A nice touch is the graphic’s (not quite perfect/literal) color progression, which goes from green flavors …

… to thick, robust ones.

But when you’re done with the infographic, could you please explain: What’s the deal with Ports?

The Ultimate Wine-Pairing Infographic

Red with beef. White with fish. But what do we do about Malvasia and brussel sprouts?

I’ve never understood brussel sprouts. Oh, they’re delicious, roasted in a cast iron pan with big hunks of garlic. But I’ve tried reds, and I’ve tried whites. Neither seems to pair all that well. And wouldn’t you know it? Brussel sprouts are a footnote on this incredible infographic: Foods that don’t pair well with wine. Off to beer, I guess.

Other than this one misstep, Pairing Wine & Food is like a tube map for your gullet. Published by Wine Folly, its an easily digestible chart, connecting various foods with their best respective wine types. Notice the general progression of color and flavor that work to the eye, but also on a subconscious, salivary level. (Dry white wine isn’t green, of course, but the flavor is bright, even tart, like an under-ripe piece of fruit.)

Of course, even if you memorize all of the wine wisdom in this chart, you still may not agree in practice. That’s what makes it fun. For instance, I find a light enough red can pair wonderfully with pretty much anything, especially soft, stinky cheese. And status quo be damned, pairing Port with a sweet dessert is lunacy. Cloyingly sweet on sweet? Blech.

A print is available for $20.

[Hat tip: Visualizing]

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1 Comments

  • al

    Nice, but more could have been done to tame the hairball here. It gets to be such a mess that it's easy to match start and end points using colour than by following the lines.

    There's not really any need for multiple parallel horizontal lines. If I was doing this, I'd keep the vertical lines as they are (so you can still easily see which wines are the most versatile by which have most lines), but only one horizontal line per wine, spaced out in a neat grid.

    So Dry White's 3 vertical lines would go up until they're near the top of the hairball area. One goes left and the other two go right at the same Y position. You follow the right-bound line along, and a line goes vertically from it into Roasted Vegetables, then it keeps going before going up to and finishing at Fish.

    Then Sweet White's 4 lines go up, and all go right into one horizontal line about 7mm below the Dry White line. This one line branches off into the cheeses, cured meat, sweets.

    And so on, with Dessert wine having the lowest horizontal line. This would be neater, cleaner, and easier to follow both ways.