The Essentials Of Matchmaking - How To Play Cupid For Food And Wine
When it comes to food and wine, most people are brought up with the rule
stating “red goes with red, white goes with white”, which means red wine
goes with red meat while white wine goes with fish and poultry. Then came
the “postmodern” maxim which says that „if you like the taste, the match
Despite the presence of these simplistic guides, many people still don't
know how to match food and wine well. The truth is, many really don't
know what tastes good and what doesn't. Fortunately, the art of food and
wine matching follows a simple logic that is quite easy to follow.
The bottom-line with food and wine matching is that the food should have
an equal fighting chance with the wine and vice versa. Simply put, one
shouldn't dominate the other. When you bite into food, its tastes and
pleasures should be enjoyed. When it is the wine‟s turn to be sipped, it
should evoke an equally pleasurable sensation. Now, when it is time to
bite into the food again, it should be the star of that moment. And
finally, when it's time for the wine to draw, it should rise up to
prominence once more.
In short, the food should be able to replace the flavors of the wine with
every bite, and conversely, the wine should be able to replace the taste
of the food with every sip. When the combination isn't good, one will
overpower the other.
To achieve this, you have to take in consideration the dominant tastes
found in both the food and wine. Sweet food, such as dessert, goes with
sweet wine. Food with hints of bitterness, such as charbroiled meat,
would go better with a bitter wine. Acidic foods or those foods that go
great with a dash of lemon or vinegar, go with acidic wines.
Here is a short overview of wine flavors:
Acidic wines include Sauvignon Blanc, Riesling, White Bordeaux for whites
and Pinot Noir, Red Burgundy, Sangiovese, and Gamay for reds. Acidic
white wines usually go well with seafood because of their delicate
flavor. Acidic red wines go well with tomato based dishes and grilled
Wines with bitterness include Cabernet Sauvignon, Red Bordeaux, Red
Zinfandel, and Merlot. These usually go well with steaks and roasts.
Sweet wines include Vovray, Asti Spumante, Chenin Blanc, or most German
wines for whites and Lambrusco, Port, Sherry and Vermouth for reds. These
usually go well with dessert or by themselves.
Matching wine with food is not that complicated with this simple guide.