What happens if a wonderful bottle of wine is paired with terrific food? The response is that you get the best of both worlds.
Discovering a wine that complements a food well may enhance your enjoyment of both elements and make the dinner genuinely unforgettable for everyone.
There are always several factors to consider when selecting a wine and food match, from major options like what meal to prepare to little matters like the wine’s temperature.
Continue reading for seven must-know suggestions to master the art of wine and food matching and wow your guests at your next dinner party.
- Select a dish element to match.
What will be the dish’s centrepiece? You may combine wine with a sauce or vegetable instead of meat or fish, as is generally thought. You should complement your wine with the dish’s most noticeable flavour, such as the plum sauce on the duck.
- Prioritise flavour.
You may have heard that red wine matches well with meat and white with poultry and fish. This is a good start, but concentrate on the food’s flavour. The food pairs well with a wine that is as sweet or sweeter as the meal and has comparable flavour intensity. Find an affordable rose wine that complements your favourite dish perfectly for the ideal wine-pairing experience.
- Acidity levels affect wine pairings.
The acidity of the dish might also help you choose a wine. A Sauvignon Blanc pairs well with pasta and tomato sauce rich in acidity.
- No need to combine cheese with red wine.
Red wine is the typical wine-cheese coupling, so you may pair a goat’s cheese tart or fondue with it. Instead of Merlot or Pinot Noir, there are numerous different wine-cheese pairings. Crisp whites, dry rosés, sparkling wines, dry aperitifs, and light-bodied reds with minimal tannins complement fresh and delicate cheeses. Due to its freshness, aromatic characteristics, sweetness, and acidity, white wine pairs nicely with soft, surface-ripened cheeses like camembert and brie.
- Consider temperature.
Drinking wine too cold may impact your taste, even when not matching it with food. Serving red wines around 62–68 degrees F (15–20 °C) is suggested. Serve white wines around 49–55 degrees F (7–12 degrees C), a little warmer than the fridge temperature.
- When in doubt, match food and wine from the same area.
Consider an area for food and wine pairings if you’re uncertain. Pairing dishes by area adds an experience aspect and lets you highlight local flavours—Chianti wine from Tuscany pairs well with Italian dishes like pizza and tomato-based spaghetti.
- Remember that they are suggestions, not rules.
When it comes to wine and food pairings, there aren’t many strict guidelines. Taste is, after all, subjective; thus, you should always trust your judgement. The best course of action is to try several combinations until you discover one that appeals to your senses.
What food doesn’t go well with wine?
Although we maintain that there are no rules here, you should keep the following list in mind if you’re searching for meals to avoid when you first start experimenting with pairings:
- Asparagus
- Artichokes
- Blue cheese
- Brussels sprouts
- Kale
- Chocolate
- Eggs
- Soy sauce
Conclusion
Ultimately, experimenting with wine and food combinations is an opportunity to express your creativity. Don’t allow anybody to tell you that there are specific guidelines to follow; instead, enjoy indulging your senses in novel experiences.