A Beginner’s Guide to Matching Wine with Food

Wines can make your dining experience exquisite. Whether you consider dining at https://mailexchangehotel.com.au/ or inside the house, you need to learn how to match food and wine. The good news is that when matching, you do not have to learn complex systems for choosing the right one that can enhance the food on your table. A few simple guidelines can help you.

When you are in a Restaurant, it is fun to experiment. With experience, you can create superb matches that can improve both the wine and the dish. Here are the most important rules when it comes to wine and food matching:

Understand the components

It will be useful to understand the components so you can pair wisely. The sugar and the fruit flavors give a wine a soft feel in the mouth. The acidity and tannins give the wines a feeling of firmness. Red wines differ from white wines in two ways – tannins and flavors.

Tannins refer to compounds that provide texture and structure to a wine. They are also in charge of that familiar astringent sensation on the side of your cheeks. Red wines have more tannin compared to white wines. White and red wines have common flavors – spicy, leathery, buttery or floral.

Look for balance

If you are serious about matching, you should consider the weight or richness of the wine and the food. Remember that the dish and the wine should be equal partners. If you balance dish and wine by weight, you will increase the chances that the matching will succeed.

Guide to Matching Wine with Food

You should use instinct for this. Keep in mind that hearty wine needs a hearty food. For example, a cabernet sauvignon will greatly complement the grilled lamb chops since both are equally vigorous. However, the dish would be spoiled over a white wine. How to determine the weight? For the food, you can determine its weight through its fat and cooking method including the sauce. For a wine, you can determine its weight through the color, alcohol level, and the grape variety together with the wine making techniques.

Pair the wine with the most noticeable element in the dish

You can also identify the dominant character of the dish when you are pairing a wine. It can either be the cooking method, seasoning or sauce but not the main ingredient. For example, there are two different chicken dishes – chicken masala with a sauce of mushrooms and dark wine and poached chicken breast with creamy lemon sauce. The earthy flavors of the chicken masala can be paired with a red wine. The simplicity of the poached chicken breast can be paired with a white wine.

Determine the structure and texture

You have to remember that the elements in a dish can either accentuate or diminish the sweetness or acidity of a wine and the bitterness of tannin. Sweetness on the plate can actually lead to a dry wine tasting sour but it pairs well – as long as the wine balances the sugar with acidity. Tannin also interacts with spicy, salty and fatty foods.

Choose what you like

If you always think about matching, you won’t have a good time. Sometimes it is best to choose whatever you like than overthinking the matching. This way, even if the pairing is not perfect, you still enjoy what you are eating or drinking.