Pairing Wine and Food

Tuesday, June 12th, 2007 at 12:00 am

wine foodIt has almost been a constant puzzle for many people. What type of wine should I pair with what food? Many people seem to worry about not being able to provide the right wine that will complement the food being served at the dining table. Here are some simple tips that may help get the complexities out of your mind.

First of all, it doesn’t have to rely on you to choose the right type of wine to go with the food if you are going to a party somewhere. If you are planning to give a bottle of wine for a gift, then you shouldn’t have to worry about what type of wine to buy that you think will go well for the type of food that you are expecting at the party, that is, unless you have been requested to do so. Bringing a good bottle of wine would be enough for any dinner party.

If you are the dinner host and would like to serve more than just one type of wine during dinner, it is always the custom to first serve the lighter wine before the full-bodied variety. The dominant flavor of the food being served should also provide a hint of what type of wine to serve. If the dish eaten is sweet, a sweet wine should also be served to go along with it.

It is always wise for the dinner host to strike a balance between the flavor intensity and the type of wine served. Try to pair up lighter wines with light food recipes. If the meal is more heartier and offers a more flavorful concoction, then a full-bodied wine should go well with it.

Try to remember what type of wine goes well with different types of meals. Wines with a citrus tang to them such as a good bottle of Sauvignon Blanc goes well with fish dishes, in the same way that a lemon does. Pinot Noir wines on the other hand is an excellent complement to mushroom soup.

Here are some more tips for you to remember. If the dish being prepared is acidic, then an acidic based wine would be preferred for it. The acidity in wines such as Sauvignon Blancs and sparkling will also help cut the saltiness in most salty dishes and would be a better partner to it than most red wines. Full-bodied wines usually go well with rich meat and chicken dishes. The richer the dish, the wine with the higher alcohol content should also be served as the alcohol seems to help bring out the flavor in the rich meaty dishes.

Another good tip for dinner hosts is to try and consider pairing opposites. Hot and spicy dishes can be paired up with sweet dessert wines. This can sometimes help giving your guests a whole new flavorful adventure since the opposing flavors from the wine and the served dish can provide a unique tasty sensation that might surprise your dinner guests.