Wine and Food Pairing – What You Need to Know

Wine does not only come with accessories. It comes, more importantly, with food. A drinking party will not be complete without food. Or, to correct the sentence, a drinking party will not be complete without pairing it with the right food. Without the food fit for your drink, the party will surely be ruined because the visitors will not be able to enjoy the drink. So, try to know the secrets in correct wine and food pairing.

o    Foods that are rich in spices require full-flavored wines.

o    High-acid wines are better paired with acidic foods.

o    The key in wine and food matching is balance. Do not allow the taste of one overpowers the taste of another. Foods rich in texture match rich and full-bodied wines.

o    Red wines are a great match to pasta with red sauce, and red meats.

o    Because garlic and vinegar, and other overpowering spices do not go with any wine, make sure that the foods you will serve are not too intense with these components.

o    Those pasta and seafood with cream sauce should not be paired with red wines.

o    Adding salt to food is useful in softening the bitterness and sharp taste of some wines.

o    Foods that are sour and with a great amount of acidity, when paired with wine, will not taste as such; but, will rather have rich flavor.

o    Foods that are sweet, when matched with wine, will taste bitter. This goes also with flavorful foods.

o    Spicy food will produce exaggerated bitterness in wine. But, adding salty or sourness to the food will counter this result.

o    Foods that are bitter will decrease the wine’s sweetness; it will also enable the wine to become more alcoholic.

o    Savory food will improve the sweetness of the wine.

o    Asparagus is a vegetable that is known to have a very strong flavor; thus, ‘killing’ the taste of the wine. So, do not attempt to serve food with this vegetable or else, your wine will be nothing. But, if you still insist, steam then grill the asparagus; thereby, reducing the grassy taste.

o    Salad with vinaigrette dressing dulls the flavor of the wine.

o    The higher the alcohol content of the wine, the higher the possibility of decreasing the palatability of the food.

o    If you have old wines, do not match it with foods that have delicate flavors.

o    Desserts that are sweet must be less sweet than the wine.

o    To make sure of a happy drink, if you have more than kind of wine, you ought to have more than one meal.

Your food and wine should match. It is not enough that you have both. You have to be sure that when these foods and wines are served, they satisfy the taste buds of the people attending your party. This way, you will be able to bid good bye to visitors that have happy faces because they enjoy both your food and your wine.