There is an infinite array of possible wine and food pairings, so I have put together a few pointers that will help you select the right wine pairing to match your food.
These are basic rules of thumb that are normally followed when picking a wine to match with your meal. However, nothing here is set in stone, so always make sure you drink what you like best, not what you think is the "proper" food and wine pairing.
Now, read on to get all of my wine pairing tips and practice up before your next dinner party of wine club tasting
1-: BALANCE
Generally, when considering a wine and food pairing, it is best to pick a wine that balances the natural flavors of the food. Spicy, flavorful food should be paired with a spicy, flavorful wine. On the other hand, a mild, neutral dish should be paired with a mild, neutral wine. Makes sense right?
Most beef dishes would be considered a fatty, flavorful dish, so they pair well with charismatic red wines like big Cabs and Zinfandels. Rich, creamy pasta sauce would be better suited to match wih a rich Chardonnay or a Sauvignon Blanc.
2-:ACIDITY
Acidic dishes like pasta with tomato sauce pair well with a wine that is also high in acidity, like a Chianti. However, this same Chianti will overpower a mild seafood dish or a rich creamy pasta sauce. So, try to match the acidity level of the wine to the acidity in your food. For fish with an acidic lemon sauce, try pairing with a similarly acidic Sauvignon Blanc.
3-: PALATE CLEANSING
Wines contain natural tannins which have an astringent flavor. This flavor makes your mouth pucker when you drink it, and the tannins cleanse your palate of the fats from your food. "Cleansing your palate" leaves your sense of taste clear and ready to fully enjoy the next bite. This property of tannins as a palate cleanser is especially useful in meat and steak dishes, which are higher in fat.
For white wines, acidity achieves the same affect as tannins in red wine. You may want to pair an acidic white wine like a Sauvignon Blanc with a fatty dish. Acidity will also take away from salt, so the palate cleansing nature of these wines works especially well with a salty dish.
Keep in mind, however, that these acidic wine do not pair well with anything creamy, like an alfredo sauce. This makes sense if you think about it; you wouldn't want to mix an acid like a lime with your milk would you?
These are some basic notes when you pair food with your wine. but once again you can drink what you like i am no one to tell what you drink with your food :)
Thanks for reading
KHAN * CS,CSW*
These are basic rules of thumb that are normally followed when picking a wine to match with your meal. However, nothing here is set in stone, so always make sure you drink what you like best, not what you think is the "proper" food and wine pairing.
Now, read on to get all of my wine pairing tips and practice up before your next dinner party of wine club tasting
1-: BALANCE
Generally, when considering a wine and food pairing, it is best to pick a wine that balances the natural flavors of the food. Spicy, flavorful food should be paired with a spicy, flavorful wine. On the other hand, a mild, neutral dish should be paired with a mild, neutral wine. Makes sense right?
Most beef dishes would be considered a fatty, flavorful dish, so they pair well with charismatic red wines like big Cabs and Zinfandels. Rich, creamy pasta sauce would be better suited to match wih a rich Chardonnay or a Sauvignon Blanc.
2-:ACIDITY
Acidic dishes like pasta with tomato sauce pair well with a wine that is also high in acidity, like a Chianti. However, this same Chianti will overpower a mild seafood dish or a rich creamy pasta sauce. So, try to match the acidity level of the wine to the acidity in your food. For fish with an acidic lemon sauce, try pairing with a similarly acidic Sauvignon Blanc.
3-: PALATE CLEANSING
Wines contain natural tannins which have an astringent flavor. This flavor makes your mouth pucker when you drink it, and the tannins cleanse your palate of the fats from your food. "Cleansing your palate" leaves your sense of taste clear and ready to fully enjoy the next bite. This property of tannins as a palate cleanser is especially useful in meat and steak dishes, which are higher in fat.
For white wines, acidity achieves the same affect as tannins in red wine. You may want to pair an acidic white wine like a Sauvignon Blanc with a fatty dish. Acidity will also take away from salt, so the palate cleansing nature of these wines works especially well with a salty dish.
Keep in mind, however, that these acidic wine do not pair well with anything creamy, like an alfredo sauce. This makes sense if you think about it; you wouldn't want to mix an acid like a lime with your milk would you?
These are some basic notes when you pair food with your wine. but once again you can drink what you like i am no one to tell what you drink with your food :)
Thanks for reading
KHAN * CS,CSW*
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