You always need to take into consideration that a good food and wine match is about bringing out the best in both the wine and the dish you are serving. That is, both the wine and the food should shine on your palate. The following blog gives you a few tips to ensure your food and wine pairing experience is even better.
As we have already explained in the blog “How to prepare properly to taste wines”, there are a few key steps that you need to take to enjoy the experience to the max…
So, if it is about combining different foods, there are some tips that you can follow to improve your pairing. See below:
As explained by the site Wine Folly, this is a step-by-step process that you need to bear in mind before you start any food and wine matching. You need to focus in the six basic flavours: saltiness, acidity, sweetness, bitterness, fat content and spiciness.
With white wines, sparkling and rosés the first thing to take into consideration is acidity. With sweet wines – as you would imagine – the sweetness. Last, but not least, when it comes to red wines you have to ensure that the bitterness in the wine doesn’t overpower the match. With these basic rules you can match pretty much anything. For example, pasta dishes tend to have fatty and salty components. Green salads tend to include acidity and bitterness.
Temperature is fundamental. Every wine needs to be served at the right temperature in order to be able to appreciate its aromas and flavours. Only then can you achieve the perfect match for your dish.
We recommend for whites and rosés is to serve them between 10° and 12° C. Pinot Noir and Merlot up to 14°C and Carménère, Syrah, Cabernet Sauvignon and blends up to 16°C.
If you are including salad your menu, with a lemon dressing or fresh basil for example, you need to consider how those ingredients will affect the acidity of wines like Sauvignon Blanc and some rosés.
What will happen? Well, the wine will probably taste a little closed and so you won’t enjoy the flavours fully.
Careful with overpowering flavours.Bitterness in a wine, although is detected slowly by your taste buds, can be very intense. That’s why it’s important to not exacerbate this factor by matching bitter food with highly tannic wines.
Which pairing should you avoid? Green beans with Cabernet Sauvignon. You need to look for salty, fatty foods such as lamb, duck breast, pies and savoury pastries, are just some examples. This is all explained well on the Food and Wine website
There are certain factors that can help you to enjoy your food matching experience much more. The main aim of these tips is to enhance the dish and the wine that you are pairing.
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