What happens when you combine a delicious dish with a wonderful bottle of wine? You get the best of both. Finding a wine to pair with a particular dish can enhance the experience and make it a truly memorable meal.
There are many things to take into consideration when choosing a food and wine pairing. From the big decisions, like the dish that you will be cooking, down to the smaller details, like the temperature of the wine.
1. Pair one element from the dish with another
What is going to be the focal point of your dish? While it is often assumed that this would be meat or fish, you can pair your wine instead with a sauce, vegetable or other side dish.
You should pair your wine to the main flavour of your dish. For example, if you serve your duck with a plumb sauce, that is the part of the dish you need to pair it with.
2. Focus on taste
You might have heard that white wine goes best with lighter dishes like chicken or fish, and red wine with heavier dishes such as meat. While this is a good place to begin, you should focus more on the taste and texture of the food.
The wine should be as sweet or sweeter than your dish. Its flavour should also be similar.
3. Wine pairings and acidity
The acidity of your food can be used to help you choose the best wine for the meal. If you choose a dish with a high acidity level, such as pasta and tomato sauce, then it is best to pair that dish with a wine of the same acidity.
4. Red wine and cheese don’t always go together
You may choose to pair a cheese dish, like a fondue or a tart with red wine because this is the traditional pairing. There are many ways to pair cheese with wine other than Merlot and Pinot Noir.
Fresh, soft cheeses pair well with white wines that are crisp, dry, roses and sparkling wines. They also go well with light reds and wines with low tannins. White wine pairs well with soft cheeses like camembert or brie because of the freshness, aroma, sweetness, and acidity.
5. Remember to keep the temperature in mind
The temperature of the wine you drink is important, and not only when it’s paired with food. It can also affect your taste buds if the wine is too cold.
Serving red wine slightly colder than room temperature is best. This should be between 62-68 degrees F (15-20 degC). White wines are best served at a temperature between 49-55 deg F (7-12 deg C) or slightly warmer.
6. When in doubt, pairing food and wine of the same region is a good idea
If you are unsure of your wine and food pairings, choose a specific region to focus on. By focusing on a particular region, you can add a new dimension to your meal. You will also be able to explore the flavours of your chosen area.
You can pair a Tuscany Chianti with an Italian dish such as pizza or tomato-based pasta.
7. These are only guidelines. They are not rules.
When it comes to food and wine pairing, there are no rules. Taste is subjective, so you should always follow your taste buds. You can experiment with different combinations until you find one that makes you feel good.
What foods do not pair well with wine
This list will help you avoid certain foods when you are first experimenting with food pairings.
- Artichokes
- Asparagus
- Blue cheese
- Brussels sprouts
- Kale
- Soy sauce
- Chocolate
- Eggs
Playing with food and wine combinations is an opportunity to be creative. Do not let anyone tell that you have to follow strict rules. Instead, play around with your senses and create new sensations.
