The only thing I love more than wine is food. The different tastes of food affect the way the components of the wine are perceived. The right wine can enhance a dish to perfection. There are no official rules to follow when pairing wine and food as it generally comes down to personal taste.
Here are some important things to help you make successful wine-and-food pairings.
Match the wine with the most prominent flavour in the dish:
This is a critical to the perfect wine-food pairing. The dominant flavour may be the sauce, seasoning, or cooking method
Keep flavours in balance:
Match mild foods with mild wines, and match big, flavourful foods, with big, flavourful wines. You also want to match the richness of the food and the richness of the wine.
Look for flavour links:
The flavour of wines are often associated with foods such as fruits, herbs and spices. A good match should echo and emphasize the aromas and flavours in a wine.
Pair based on geography:
Foods generally go best with the wines from the same area. If you’re eating Italian food, think about having an Italian wine. This isn’t essential to a good pairing but it may make things easier.
This infographic pairs wine types with common food:
If you’re feeling ambitious, you can also pair your wine with doughnuts.
There is a website that is dedicated to matching food ingredients with wine – simply type in the main ingredients and it will tell you which wine to pair with it.
When in doubt, go with a sparkling wine like Champagne. Champagne pairs with just about any food and acts as palate cleansers.
Do you have any tips for pairing wine and food? Let me know in the comments!
That’s all for now!