A Guide to Pairing Wine With Different Types of Food
The art of food and wine pairing is a complex and sometimes intimidating topic. It is important to understand that a formulaic approach to achieving good pairings is not necessarily the best way to go. If you enjoy wine and want to learn more about how to pair it with different foods, you can find plenty of help from dedicated merchants who specialize in the field. They are knowledgeable, know what works and can suggest the right pairings within your budget.
Some common food and wine pairing tips include using contrasting flavors or focusing on overarching elements. For example, spicy foods should be paired with a wine with the same heat level as the dish. This helps to balance the richness of the other flavors. Also, a meal should be shared with others and the overall experience should be memorable.
When pairing with spicy food, the sweetness of the dish should be balanced with the sapidity of the wine. Spicy food should also be paired with a wine with high acidity or tannins. A good rule of thumb is to avoid sweet or sour wines.
One of the most common mistakes when pairing with wine is to choose a wine based on price. Although it is a good idea to find a reasonably priced bottle, it is not always the best choice. Oftentimes, older, fragile wines are preferred to simpler dishes. These wines are more flattering than young, delicate ones.
Wines with a higher alcohol content can be paired with cheese. Similarly, naturally high-alcohol wines can be paired with meat. However, there are also many wines that are tannic and will not pair well with certain types of food. In order to pair with red Rhones, tempeh can be used.
Many sommeliers will talk about the “structure” of a wine. Structure refers to how the wine feels on the palate, from the acidity to the sapidity to the body.
It is a good idea to use different glasses for different kinds of wine. This can help you appreciate the true characteristics of the wine, rather than just the flavor of the food. You should also be careful to avoid serving the wine with ice. Generally, wines should be served at room temperature. But you can use wine coolers to keep the wine at the proper temperature.
The sapidity of a wine should be balanced with the juiciness of the food. While a fatty dish such as steak should be paired with a tannic wine, the opposite is also true. Tannic wines should not be paired with raw asparagus or artichokes. Instead, they should be paired with a sweeter wine, such as a riesling.
Food and wine pairing is a fun culinary experience that can be daunting. However, it is not as difficult as it seems. Thankfully, you do not need a lot of experience or years of training to achieve this. All you need to do is take the time to educate yourself.
