Gastronomer
A BLOG FOR EXPLORERS OF GOOD FOOD AND WINE
How to Pair food and Wine
Wine-food pairing is an integral part of the dining experience. The right wines can accentuate the good flavors of a meal, bringing out certain flavors and nuances. The right match enhances the characteristics of both the food and the wine. The wrong pairings can ruin the dining experience altogether by making foods taste bitter, overly sweet, or metallic.
Keep flavors in balance
Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. Try pairing a bold-flavored Pepper Steak with a spicy with a bold red Zinfandel. Generally it is good to pair rich food with a equally rich wine. For instance, pheasant in a cream sauce a full bodied Chardonnay.
Contrast
If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine something fried think fritto misto a contrasting white wine such as a Sauvignon Blanc is a great pairing. The refreshingly crisp acidic winethe Sauvignon Blanc provide a conunter balance to the salty and fat. If you're eating a dish with a strong acidic contentthink Bass with Lemon or Linguine with Tomato Saucepairing it with an acidic wine pairs up acid with acid. Acidic Wines and Cream generally don't pair well with rich cream sauces. The cream will usually clash with an acidic wine like a Sauvignon Blanc.
Cleanse the palate with tanins or acids
If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine it is a safe bet to choose a highly tanic wine (red) such a Bordeaux or Pino Noir. The high level of tannins in the wine help cleanse the palate thus increasing the over satisfacton of the meal.
Wine and Strong Spices
Strong spices, such as hot chili peppers in some Chinese or Indian food,can destroy the flavors in a wine. In most cases, wine is not the best choice. But, that doesn't mean it can't be done consider pairing it with a spicy and sweet wine such as an off-dry Gewurtztraminer or Riesling.