Top Five Tips for Pairing Wine and Food
You can drink wine by itself but it is commonly used to accompany a meal. Unfortunately this leads to the issue of having to choose the right one for the meal in hand.
If this immediately sends chills down your spine then you need to read this guide. It doesn’t matter if you’re looking to enjoy a nice and chilled bottle of wine or a deep and warming red; you need to know how to pair the right wine with your food:
Pairing Wine and Food
When selecting a wine you need to look at the ones you enjoy. While there is a time and a place to sample new wines, creating the perfect food and wine pairing is not that time!
Just as you would only choose food you know you love, you should choose a wine you love. This will help to ensure they bring out the best in each other and you enjoy the experience.
Power vs. Age
A young wine will be more tannic. This is a good thing when you are pairing it with a heavy meal or any food that has a powerful flavor. A young wine will still shine through and create a delightful balance.
An older wine is likely to be overpowered by the flavors of the food. Not only will you be disappointed you’ll be wasting a good wine!
Whites Are Not Easy
White wine is generally lighter than red. This means it is much more difficult to pair a white with almost any type of food as it is easily overpowered.
This does not mean you should simply choose a red wine! In general a dry white will sit well with simple food such as fresh seafood and citrus foods.
The sweet white can actually pair exceptionally well with a spicy Indian curry. The secret isn’t in the sweetness of the white; although this can balance the spice of the curry. It is actually the fact that white wines tend to be slightly acidic which helps to dissect the flavors in food; allowing you to appreciate all the different tastes.
But, don’t put a dry white with your dessert! You need to pair the sweetness of your dessert with the sweetness of your wine.
The Color Of Food
If you’re in a rush then you can look at the color of the wine. A bright white with just a tinge of green will pair nicely with a light green dish; such as salad or green vegetables.
A deeper, more mature white, starts to yellow and pairs well with lemon color food; such as lemon butter or a delicious caper sauce.
Certain regions have developed food and wine that go perfectly together. They have been experimenting for years so that you don’t need to! If you’re unsure of what to pair with your food look at its origins. Italian wine goes well with Italian food while California wine is made for the traditional American burger.
Just don’t forget a little trial and error is a good thing!