Rules to Pair Food and Wine

Knowing how to pair a wine with your food is a must, especially if you are planning to serve wine at a gathering or maybe even an event. This pairing can help bring out and put emphasis on the right flavours and can also cause a sort of mismatch if nit done correctly. Many people have a general idea of what you can and cannot pair with wine, but here are some great guidelines if you are thinking of which type of wine you should be pairing with which type of food and flavour.

How to Pair a Dry Rose Wine

A dry rose wine is always great when paired with your hors d’ oeuvres. A good rose, combines the freshness and the acidity, along with the light body of the white wines and mixes it up with the fruity characteristic body of the reds. This will make a good rose the perfect go to wine when you are serving a wide range of hors d’ oeuvres, whether they are crudités to gougères.

How to Use a Tannic Red Wine

Tannins are the astringent compounds in the red wines that helps give that wine the structure it needs. It is also an ideal complement when paired with luxurious red meats. Look for red wines from Yarra valley wineries and the likes, to pair with that steak dinner you are planning. They are also great with braised duck legs and pan seared sausages other than steaks.

How to Pair an Unoaked White Wine

A good example of white wines would be Sauvignon Blanc, Albarno and even Vermentino. These are all typically made in stainless steel tanks as compared to the traditional oak barrels. They all have a bright, vibrant, citrus filled acidity that almost acts like a zap of lemon or even lime juice. This essentially means that it brings out the flavours in everything from smoked salmon to a grilled sablefish. Basically if there is anything that you think you should be pouring lime or lemon juice on, this wine is your answer.

Low Alcohol Wines

Here’s the deal. Alcohol can accentuate the oils that makes spicy food taste spicy. Therefore when you have to taste a dish like a fiery curried chicken or an extra spicy Thai dish, you need to look for a wine that is low in alcohol, like a Riesling for example. Sometimes a wine with low alcohol but a tiny bit of a lingering sweetness can actually help people counter that spiciness as well.

If You Are Serving White Meat, Pair the Wine and the Sauce

The primary flavour of a dish, more often than not, is not the chicken or the pork. But now think of pork chops in a delicate white wine sauce and pork chops in a strong and zesty red wine sauce. The sauce in these cases will dictate which wine you have to choose. Always pair the wine with the sauce for the perfect combination. These are some great rules of thumb to go by when you think of pairing food and wine.

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