![]() ![]() Just like the French, Italians are well known for producing some of the world’s finest food and wine, focusing on regionality and seasonality. High-tannin red wine suits high-fat food such as meat or cheese as it cuts the ‘dry-mouth’ feel.Salty dishes are good with acidic wines.Grilled, roasted or baked dishes with strong flavors lend themselves to medium to heavy wines.Steamed, sautéed, or poached foods work well with light wines.Sweet and savory foods can make wine taste stronger or drier. ![]() Salty, sour foods can make wine taste fruitier and less acidic.Light mild-flavored foods suit light wines (grilled fish and a Pinot Grigio).Heavy, strong flavored foods suit heavy wines (ie a casserole and a Cabernet Sauvignon).Some general guidelines when pairing wine and food Taste testing works well to determine the individual flavors present in a wine but so does viewing the label notes. Consider the region: Often the area in which the wine is grown and produced will be the best indicator of its flavor profile.A Merlot is a much better accompaniment to a rich meat dish that can handle the robust flavor of such a wine. Pairing the same dish with a heavy Merlot would overpower the delicate fish flavor. For example, a Pinot Grigio is perfect for a fish dish as its lightness allows the fish flavor to sing through. They should be comparable, however the wine can slightly dominate. Create the right balance: match the wine’s intensity/strength and acidity level to the same components in the food.The best food and wine pairings take all these elements into account and ensure they balance one another out, rather than compete. Food likewise contains acid and sugar but also salt, fat and further flavors. Generally, all wines are made up of alcohol, fruit, sugar, acid and tannin. Understand the elements: It is first important to understand the distinct elements inherent in both wine and food.While it seems that for every rule, there is a naysayer that opposes it, there are a few general guidelines one can follow when attempting to match the best wine to a certain dish or cuisine. Why Wine Pairings Aren't Just for Fine Foodįood and wine pairings have evolved immensely over the past few decades and no longer sit solely in the domain of haute cuisine. Choosing the correct vintage according to cuisine is therefore extremely important to ensure the diner’s experience is pleasure-filled, rather than a culinary disaster. Salad with vinaigrette: The natural acid in these types of dressings pair wonderfully with an albariño blend.Wine holds great power as it can both complement and enhance the flavor of a beautiful meal, or quickly ruin it. Salad with creamy dressing: Food and Wine magazine says that the rich, buttery flavors of chardonnay pair great with ranch or Caesar dressings. Mild acidic reds like Chianti, Rioja or Beaujolais and whites like sauvignon blanc pair wonderfully with tomatoes. Tomatoes: Naturally acidic dishes with tomato need a wine that can stand up to their powerful notes. Mushrooms and potatoes: For earthier vegetables like these, you’ll want to grab a glass of pinot noir due to its mild flavor. Green veggies: The natural leanness of green vegetables makes for a perfect pairing with fuller white wines like chardonnay or Chablis. Thankfully, knowing about the flavors of your vegetable and how they relate to your wine can make things a bit easier for you as you continue to learn to cook online. Finding the right wine to go with your tasting menu or favorite recipe is one of the most fun skills you can learn as you’re taking online culinary courses.Īlthough it’s usually pretty easy to pair meat courses with wine, veggies are very diverse, so it can be a little tricky to find the right vino for your dish. ![]()
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