How do I pair wines with fatty foods?
While there are some big clashes in food and wine pairing, for the most part it’s about finding a balance that complements each aspect.
With fatty foods, so anything creamy, oily, or fatty, you want to cut through with something acidic. That’s why when having something like eggs benedict, a glass of champagne works so well. Or why having fish cooked in a creamy sauce goes so well with a cool climate sauvignon blanc..
The other thing to bear in mind is that fat also softens tannins. So if you’re thinking about food to pair with your wine and you’ve got a young heavily tannic red, pairing it with a fatty steak and sauce will massively improve it. When you consider how much of Italy is defined by it’s incredible sources of fat, you’re reminded of the old: what grows together, goes together phrase.
NB: Remember that all wines are acidic even if some feel more so than others. Forgot how to look for acidity in wine? Click here