Food and wine pairing is not just about to put the right color wine next to your food, it is about weights and tastes. There are many of them in your food and wine. It’s your choice how you mix it, but you don’t have to afraid of the result if you trust in your palate. This is the most important thing. Pair a Cabernet Sauvignon with Char Grilled Vegetables and if you enjoy it then you are the winner.
But in the mentioned pairing case you could feel you made a mistake and you unsatisfied. Why? Because the wine interact unflavorable with the Parmesan? It made it salty or bitter? Or just simply you feel it was a bad decision?
How it works with the famous, marinated and good looking colored Char Grilled Vegetable?
It is important to remind yourself that general basic rule to consider weight and tastes of of both the food and the wine. Wine’s body is more relevant than its color. If you are a starter best to know that heavy wine goes with heavy food and lighter with light. Try Chicken Picata with Viognier and Root Vegetables with Pinot Noir. A bit spicy food like Chili Con Carne would benefit from a Syrah.
If you consider that trait of the wine can modify your cognition of the food, you don’t fail. You should avoid strong flavor foods with spice, or garlic because the wine will pick these flavors up and destroy the general tastes. If your wine has high alcohol content then be careful and do not pair with spicy foods, because you will get the same result as before.
With a good moderately spiced dish such as Kung Pao chicken try a nice, cool Valckenberg Gewurztraminer. Yet another approach with a spicy Tunisian chicken dish, for example, would be a rose from Argentina, such as Crios de Susana Balbo Rose of Malbec.
Please do not forget to ignore pairing wine with extremely hot and spicy foods (Spicy Cajun Gumbo). In that case choose a different alcoholic beverage. Respect that wines have borderline.
Do not forget that many classic examples exist of food and wine pairings that are tried and true. For example: foie gras and Sauternes, grilled steak and Chateau Maris Minervois La Touge (Grenache and Syrah) or Chicken paella and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. In the process we might notice that the proteins in our steak actually soften the tannins in our Syrah.
Have a great pairing!