1. Crispy & Light
Light and crispy dishes, such as salads, finger foods, and appetisers, need a refreshing and light drink that won’t overpower the subtle taste profile of the dish. A glass of white wine with a low alcohol content can be an excellent partner for a plate of fresh salad.
Beer and snacks
If you’re in the mood for a cocktail, mimosas pair very well with salads or crispy snacks. Among non-alcoholic beverages, lightly sparkling juices with the soft undertones of raspberries or pears complement light and crispy meals beautifully.
2. Fishy and oily Oily seafood dishes, like fish and chips, lobsters, or shellfish, require drinks that can cut through the oiliness of the dish and act as a palate cleanser. The classic lager beer pairs beautifully with oily seafood dishes, thanks to its carbonated bubbles and low bitterness, balancing out the oiliness of these dishes.
Wine and seafood
Champagne or bubbly white wines are excellent choices for fine dining because they can cut through the oiliness of seafood dishes and help cleanse the palate. Among non-alcoholic beverages, a glass of sweet, bubbly lemonade harmoniously blends with the taste profile of oily seafood by cleansing and refreshing the palate.
3. Rich & Heavy
The rich and heavy flavour profile of slow-cooked prime cuts, such as fillet mignon, is perfectly complemented by full-bodied drinks. Pale ale beer can be a great drink choice because it cuts through the richness of red meat owing to its sweet malty tones and balanced bitterness.
Red wine and steak
Merlot or Rioja red wines also pair beautifully with simple red meat preparations because of their fruity notes. Whereas, dry, full-bodied red wines, like Cabernet Sauvignon, with more tannins and high alcohol content go better with richer steak dishes. For non-alcoholic alternatives, a glass of cola is the best choice to cut through the fattiness of steaks.
4. Savoury & Salty
Unlike the richness and heaviness of red meat preparations, white meat dishes are usually more salty and savoury. It’s best to pair white meat and poultry dishes with acidic drinks that can balance out the taste profile of these dishes and be palate cleansers. Full-bodied white wines or medium red wines are perfect drink choices for salty white meat dishes.
White wine and chicken roast
Among non-alcoholic beverages, freshly squeezed juices or mocktails with strong fruity flavours perfectly complement salty and savoury dishes. The sweetness and fruity taste profile of these drinks enhance the flavours of savoury dishes and cleanse the palate from high salt levels.
5. Grilled & Smoky
Grilled and smoky dishes, like kebabs, barbecues, and tandoors, are best paired with salty and acidic drinks that can cut through the smokiness of these dishes to elevate their overall flavour profile. The bitterness and sweet malty undertones of red or amber ale are excellent for cutting through smoky BBQ dishes.
Beer and kebabs
Among wine options, the Zinfandel red wine variety complements smoky dishes quite well because of its bold and fruity flavours. A chilly glass of red wine makes smoky BBQ dishes even more scrumptious. As a non-alcoholic drink, cola complements grilled or smoky dishes beautifully, elevating the savouriness of these dishes.
6. Hot & Spicy
Hot and spicy dishes, like in Indian and Mexican cuisines, call for drinks that can cool and neutralise the palate. Since spices tend to enhance the flavours of drinks, it’s best to choose neutral drinks to pair with these dishes. Wheat beer goes well with these dishes because the creaminess of the drink cuts through the spicy flavour profile.
