Looking to enhance a quick, easy to prepare, dinnertime meal? Here is a combination of homemade and store-bought quick and easy-to-prepare meals and wines that will give your simple meal a boost of elegance.

First, it is important to pair light wines with light foods and rich wines with rich foods.

A cheese and charcuterie board requires no cooking. The salt, protein, and fat in the cheese and meats are a good match for wines with higher tannins such as oaked Chardonnay or a Cabernet Franc or Cabernet Sauvignon.

Bruschetta or fresh tomato appetizers such as a Caprese salad are complemented with red wines like Merlot or Zinfandel.

Smoked salmon on cucumber or crusty bread will go well with full-bodied white wines such as Chardonnay. The fat in the salmon will cut through the wine’s acidity.

Grilled vegetables or light fish are a good match for crisp, acidic white wines like Sauvignon Blanc or even a Rosé.

Salty foods like fried chicken will pair wonderfully with Champagne, Cava or Prosecco because their acidity and bubbles cut through the fat. Other good options include high-acid white wines such as Sauvignon Blanc or Riesling, as well as reds like Pinot Noir or Grenache.

Pairing wine with stir-fry depends on the dish’s dominant flavours; general recommendations include aromatic whites like Sauvignon Blanc or off-dry Riesling for vegetable or spicy dishes. Fruity reds like Pinot Noir are best suited for richer, meat-based stir-frys.

If your dinner menu is prepared by you or coming out of a package, try these combinations:

Pepperoni pizza bites or pizza pockets will go well with a medium bodied red like Sangiovese or Chianti Classico.

Vegetable or Ricotta Lasagna pair well with white wines with good acidity and medium body. Lightly oaked or unoaked Chardonnay, Sauvignon Blanc or Pinot Grigio will work well. If your lasagna is predominantly tomato-based, lighter-bodied reds are a good choice. Pinot Noir, Gamay, Beaujolais or Rosé are all good choices.

Wine pairings for burritos or enchiladas will depend on the level of spice. Spicy dishes pair well with slightly sweet or off-dry white wines like Riesling or Gewürztraminer or fruity, low-tannin reds like Gamay or Baco Noir. Tangy, acidic sauces like a green tomatillo salsa complement wines with higher acidity, such as Sauvignon Blanc or Albariño. Rich, hearty fillings, like beef, are a good match for robust red wines like Cabernet Sauvignon or Nebbiolo.

Sparkling wines, like Cava or Prosecco, are a versatile option, offering a palate-cleansing effect that works well with a range of flavors.

When having ramen, the wine is best matched to the spice and level of heat. For light, delicate broths (like Shoyu), opt for crisp whites like Pinot Grigio or Chablis. Richer broths (like Tonkotsu or Miso) pair well with more full-bodied wines like Alsatian Pinot Gris or a medium-bodied Chardonnay. Spicy ramen calls for off-dry wines like a slightly sweet Riesling or Rosé to cool the heat.

Rotisserie chicken pairs well with white wines that will offer a crisp balance to the richness of the meat and can highlight citrus or herbal notes. Chardonnay, Sauvignon Blanc or Pinot Gris are great options. Red wines such as Pinot Noir, Gamay or Grenache are good options for those who prefer red wine.

Bon Appetit!

Sláinte mhaith