Tips on Food and Wine Pairings

It’s no secret that drinking the right wine while dining enhances the flavor of the dish itself. The trick is to find the type of wine which will complement the dominant elements of a given meal. Basic guidelines by Food and Wine Pairing state that there are determinants to take into consideration before uncorking a bottle of wine.

The dish should first be classified as lean or fatty, mild or flavorful, or acidic or rich. Once established, select a wine which will balance the flavors of the meal. For instance, Indian food with strong flavors may be matched with a sweet and spicy wine.

Wine Folly also gave a few factors to consider for ideal food and wine pairing. One tip is not to pair bitter food with wines which have high tannin content. So before selecting a high tannin M&S wine from the cellar, make sure that the dishes to be served are either fatty or salty.

If wine is to be paired with desserts, the wine should be sweeter, otherwise it will only leave a bitter taste. To avoid drinking flabby-tasting wine, it should have higher acidity than the dish.

According to Wine Mag, the six basic elements to food and wine pairing are acid, salt, texture, fat, sweetness, and bitterness. Acid adds freshness both to the wine and dish. An acidic dish should go with an acidic wine—a tangy salad is perfect with herbal flavored wines. For fried and salty meals, opt for sparkling wines.

Textures of the wine should match that of the food—if the food is light, the wine should be too. Fatty prime steaks will mix well with cabernet-based wines. Desserts which are based on dark chocolate may be paired with sweet red wine. Remember that bitter-tasting food combined with a bitter wine (which usually comes about when unripe grapes are fermented), the unpleasant tastes combine, so it’s best if they aren’t paired.

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