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8 Simple rules food and wine pairing

1. Keep food &wine at a similar weight: lighter food (ofter lower in fat) to lighter style wine, heavier, richer food to heavier weight wine

2. Match flavor intensity and character: Pairing mild foods with mild wines, and the richness of food with a rich wine

3. Think High-acidity wines: when eating oily food such as Indian curry beef deep fried cutlet pair with crisp wine

4. Beware mixing salt and tannin Crisp: acidic wine crisp help balance salty flavors. like marinated pork bellies

5. Soften bitter tannins with richer, heavier food: wood barrels aged wines the tannin cleans your palate work so well with BBQ steak.

6. Serve a sweet wine best as sweet as the food being served: The acidity in sweet wine will complement the richness of this food.

7. Spicy foods need sweet wine: sweet wines offer an easy relief from spicy foods such as Thai or Indian food

8. Pairing wine with the sauce: using your congruent and complementary pairing techniques.

 

 

 

 

 

 

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