Food and Wine Pairing Basics
Here are some basic rules for you to successfully match food and wine. The first being,
always drink what you love and the second, that you don't want the wine to overwhelm the
flavors of the food nor do you want the food to take over the subtle flavor nuances of the
wine. These are basic guidelines to pairing your food perfectly with wine.
This sounds complicated doesn't it? Well it's not really, when pairing up food and wine start
by matching the weight of the wine to the weight of the food. Heavier wines like Cabernet
and Bordeaux should be paired with heavier (heartier) dishes. Light wines like Pinot Grigio
and Riesling should be matched with lighter fare.
Many sweet and spicy dishes accentuate the acidity, astringency and tannic qualities, often
referred to as texture of any given wine. Foods high in acids or salt content, tend to dull
the textures of wine, which isn't necessarily a bad thing. What you're looking for when
pairing food and wine is that delicate balance between the flavors of the wine and the flavors
of the food.
The following food wine pairing charts are by no means comprehensive, as there are just so
many pairings. Think of our suggestions as more of a jumping off point to help you plan
the wine and food menu for your next dinner or get together.
Drink the Wine You Love
The old fashioned rule of red wine with red meat and white wine with white meat is so restrictive,
and there isn't really good reason to follow it. The whole idea of pairing wine with food is for the two to
compliment one another, and you to enjoy it. Want to drink your bottle of Pinot Noir with a burger, go for it!
Great wine always compliments great food so don't be afraid to throw all caution to the wind and
experiment with what wine and food you think pair well together. As always, you will never go
wrong by drinking the wine you love, because if you love it, it's more than likely that your
guests will love it as well. Bon Appétit.
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