the-right-food-with-the-right-wine
The Right Food With The Right 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 is
perfect'.
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 seafood.
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. Happy matchmaking!
Read about grape trellis and grape diet at the Grape Facts
website.
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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 is
perfect'.