Basics Of The Food And Wine Pairing

One of the most interesting wine-related question is what food pairs with what wine. Lots of people think that they cannot make pairing wine with food. Good news if you are brave enough you don’t have to worry about it at all.

There are some “dogmatic rules” of this issue:

There are some “dogmatic rules” of this issue. One of the oldest says: red goes with meat, white goes with seafood or fowl. But rules are meant to be broken. While lighter red, Pinot Noir or Merlot nice with salmon, then white wine lovers can drink Chardonnay with a juicy steak or even with liver pate. So we can say there are general directives and some specialty which we should follow during the pairing.

If you follow my short description you will see how simple to make good pairings.

Let’s see them!

Select light-bodied wines to pair with lighter food, and fuller-bodied wines to go with heartier, more flavorful dishes. Using Crispy Salmon, the Montes Alpha Pinot Noir works beautifully with the fish because you are matching light to light.

Secondly, you should consider how the food is prepared. It can be roasted, grilled or you can use sauce or spice for seasoning. An Italian spicy food or a Chicken Cacciatore fine with a special Oops Cabernet Franc Carmenere. One of my favorite is Asparagus with a Lemon Butter Sauce is delicious with Ridgeback Chardonnay.

For every food action, there is a wine reaction.

Drink a wine in itself. It can be so “simple”. Try with food. If you take a bite of food wine tastes will be different. Thsi is the secret why wine is a spice. Elements of the wine will interact with the food and bring out different taste sensation from the pairing. There are three main reactions:

Choose a sweet food. Japanese Teriyaki and honey-mustard glazes are good ingredients. They will cause a drier taste in your wine so you should use off-dry wine for matching. Flavor balance makers are: White Zinfandel, Riesling.

High Acid Foods like salads with balsamic vinaigrette dressing, soy sauce, or fish served with a squeeze of lemon go well with wines higher in acid (Sauvignon Blanc, Santa Margherita Pinot Grigio, Crane Lake Pinot Noir). White Zinfandel, although not as high in acid, can provide a nice contrast to high acid foods.

Higher tannic (astringent) and bitterer foods like charbroiled meats and green mixed salads best with full-flavored fruity wines. Best options are Merlot, Chardonnay and Cabernet Sauvignon. Higher fat content foods (lamb chops, steaks) are great complement for high tannin wines because the tone down it by fat. (Herdincats Canernet Shiraz, Zinfandel)

Hopefully these some paragraphs will help you to start you food and wine pairing experience.

Cheers!

Want to find out more about Uk marriage visa foods and wines, then visit recommended food and wine pairing site on how to choose the best Uk marriage visa pairing tips for your needs.

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