Wondering what wine goes best withwhat dish? Read up on these great tips to help you pair the perfect wine withthe perfect meal.
1. Pair sweet foods with sweetwines. A popular example and pairingseen at tasting bars is chocolate and Port. Pairing sweet foods with a wine that is un-sweet or even dry, will makeit taste sour or accentuate the bitter, dry-mouth tannins. So remember to pair sweet dishes with sweetwines, even if they are only slightly sweet dishes, be sure to still pair themwith a slightly sweet or off-dry wine.
2. Pair acidic foods with acidicwines. A great example would be a saladwith some type of vinaigrette dressing and a Sauvignon blanc. Wine will have a tendency to taste much moreacidic and very sour if it is paired with a food that is not very acidic.
3. Pair rich foods with richwines. Tannic wines should be pairedwith dishes that are rich, meaty, heavy, acidic or even slightly bitter. Adding a small amount of salt can help tobalance the tannin levels. Wine can growto taste even more tannic and unpalatably bitter if it is paired with a dishthat fails to account for the tannins in a wine. For example, you might pair a charbroiledsteak with mustard sauce and Cabernet Sauvignon.
4. Pair light foods with lightwines. A good example, is the pairing ofa tomato salad with a Pinot Grigio or even a Brie baked in puff pastry with aChardonnay. Pairing heavy foods with alight wine or vice versa, doesn’t mean that things will necessarily taste bad,they’ll just seem and taste out of balance. The heavier component has a tendency to wash over the experience of thelighter dish or wine.
Typically a good rule of thumb is to pair white wines withfish and red wines with meat. However,it isn’t always true. For example,salmon often tastes wonderful with a Pinot Noir is a somewhat heavy fish andthe Pinot Noir is a lighter red wine.
5. Pair intense foods with intense wines. A good example is the pairing of a peppercornsteak with a Syrah. Stick with theprevious tip to help prevent one component from overwhelming the other.
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