The pairing of food and wine can be an intimidating task for many non-foodies and wine connoisseurs, but it’s actually not as difficult as you may think and rather fun to experiment with.
Style: Matching the style and weight of the wine to pair with your food is key. For example, a full-bodied cabernet will pair well with a juicy sirloin steak. Ruby port is an ideal partner for intense flavours such as a rich chocolate dessert or a cheese board. A delicate wine like chardonnay and a lighter meal like fish make for a great partnership. Can you see where we are going? This is fun!
Colour doesn’t matter: It’s widely believed that red or white meats should be paired with their respective wines. However, the dish should be looked at as a whole, for example,hicken served with a rich tomato-based sauce could be paired with a light red wine. It’s all about looking at the colour of your food as a whole and matching it with a beautiful wine for the perfect love affair.
Stay away from oaky wines: Wines with less oaky notes are generally easier to pair with food. Oaky wines can often overpower the food that it’s paired with.
Salt helps: Adding salt to your food has the adverse effect of helping your wine complement your dish. Tending to please the palate, wines taste fruitier, milder and less acidic.
You can’t go wrong with the bubbly: Champagne or sparkling wine works well with almost any food. For even less risk opt for the brut variety.
At the end of the day the wine you pair with food is up to you. Each person’s unique palate prefers certain flavours to others. Experiment with different food and wine combinations and the flavours you like will pair well.