Wine & Food Magazine

Food & Wine pairing guideline

Food & Wine pairing guideline

Simple rules to get started pairing food and wine. First think about the dish dominant characteristics. Is it mild or flavorful? Is it fatty or lean? Is it rich or acidic?
With these characteristics in mind, select a wine that will:


Keep flavors intensity in balance.
Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines: bold-flavored Pepper Steak + spicy, bold red Primitivo.
Similarly you generally want to match the richness of the food and the richness of the wine: rich Chicken in Cream Sauce + rich Chardonnay

Cleanse the palate with tannins or acids.
If you're eating a relatively rich, 'fatty' dish you can chose a red wine with good tannins, succulent steak + Chianti, or you can chose a refreshingly crisp acidic white or rosè wine, fried chicken + Pinot Gris.

Soften Strong Spices and Salt.
Strong spices can overwhelm the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or a Syrah.
Salty foods are enhanced and balanced by a hint of sweetness, think about Prosecco Extra Dry with some salty appetizers.

Equalize Sweetness
The rule of thumb is to serve a wine at least as sweet or sweeter than the dish. Sweet foods make dry wines seem over-acidic and tart.

When In Doubt...Remember that foods generally go best with the wines they grew up with. So if you're eating Italian food, think about having an Italian wine. This tip often helps simplify the decision.

  food , wine , pairing , match
 5391,    Wine Basic

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