News: How To Pair Wine With Food

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How To Pair Wine With Food

Time to “un-wine” with these tips

If you are tasked with choosing the right wine to go with a big meal, don’t panic, you not the only one. Many people struggle with picking the right combination between wine and food. But it really doesn’t have to be a stressful situation.

Sometimes you will feel the need to purchase books on which wine you can pair with various dishes, but that may be pricey. We have provided you with a few tips that are easy and very effective - did we mention delicious?

Trust Your Taste Buds

Don’t become a perfectionist when you want to pair wine with food. Keep in mind that you should always drink and eat what you like. When in doubt, have a bottle of wine you love. That way, even if the pairing isn’t perfect, you’ll still enjoy what you’re drinking.

Find The Balance

It is all about complimenting each other, both needs to help each other, and neither should overwhelm the other. Rich foods need a wine that is rich in flavours and won’t fade in comparison to bold flavours, while light foods need a delicate wine so the flavours aren’t overwhelmed. When trying determine the weight of your food, consider its fat content. When assessing wine, check the colour and grape variety. Wines that are less alcoholic tend to be lighter bodied.

Pair Your Wine With The Most Prominent Feature Of A Dish

The most prominent feature of a dish is usually the sauce rather than the main ingredient. It is important to consider this feature when determining the best wine for a dish. Baked salmon with a cream sauce, for example, will pair with a different wine than a salmon with a light dill sauce.

The Structure And Texture Matter

Your food can taste differently, by simply pairing it with a certain wine. Serving high-acid wines with high-acid foods is ideal. Sauvignon Blanc works well with salads with a vinaigrette. Don’t pair tannic wines with fatty fishes. A bold Cabernet Sauvignon won’t pair as well with salmon or other fish that are rich in Omega-3 fatty acids. Pair tannic wines with fatty, protein-rich foods.

Find The Flavour Links

A wine’s flavour profile often relates to specific foods. A good match can be created by echoing the ingredients in your food with your wine. Taste mint in the Cabernet Sauvignon 2014 from Women in Wine? Then try pairing it with a light peppermint crisp tart dessert.

Wine and Food Pairing Cheat Sheet

Champagne:

Pair champagne with anything salty. Because most dry sparkling wines are a touch on the sweet side they pair particularly well with salty foods.

Sauvignon Blanc:

Opt for Sauvignon Blanc when pairing a dish with a tart dressing or sauce.

Pinot Grigio:

This wine pairs well with light fish dishes.

Chardonnay:

Go for the Chard when pairing wine with fatty fish or fish in a rich sauce.

Off-Dry Riesling:

Pairs well with sweet and spicy dishes. Riesling is a great dish to balance out spicy Asian and Indian dishes.

Moscato d’Asti:

This sweet sparkling wine goes great with a fruity dessert.

Rosé Champagne:

Looking for a great crowd pleaser that works with pretty much anything? This is it.

Dry Rosé:

For rich, cheesy dishes, dry rosé is a great choice.

Pinot Noir:

Think earthy flavors when trying to pair your Pinot Noir, and ingredients like mushrooms and truffles.

Malbec:

This bold wine goes great with sweet-spicy barbecue sauces.

Zinfandel:

Zinfandels are rustic and rich and go great with pâtés, mousses, and terrines.

Cabernet Sauvignon:

You can’t go wrong with Cabernet Sauvignon and a juicy red meat.

Syrah:

Syrah goes well with highly spiced dishes.

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