How To Decide On Better Wine Food Combinations
If you are one of the thousands of people who don’t know a lot about wine, then this article is for you. Here, you will learn a little something about food and wine and what wines should be paired with what foods. It is impossible to learn everything at once, but this will steer you in the right direction. You no longer have to belong to the uninformed masses.
The idea that white wine is best with white meats and red wine goes with red meats is an old idea, but still has validity today. That is the most basic rule for wine. Another basic rule for food wine is to pair tastes that counteract each other. Each taste of food should be overridden by the wine’s flavor and vice versa.
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Food and wine together should act as a palate cleanser for each other. Being able to taste the flavor of the wine or food over the other means that your wine is not a good match for that food. It has become more difficult to match wines and foods in recent years because dishes have become more flavorful. In these cases, matching the body of the wine to the body of the food is the best option. Light-weight foods pair best with light-weight wines and so on.
The main determination for food wine combinations is the balance of sweetness, acidity and bitterness of both the food and wine. It is pretty easy to figure out what best wines should go with what foods by considering the wine and food characteristics. If a sweet food is being served, pair it with a sweeter wine. For bitter foods, a more bitter wine is in order.
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The best way to determine the acidity of a food is to determine if it would go better with more acid added. For example, adding lemon to a fish means that a more acidic wine should be consumed. Some common white wines that are acidic are: Rieslings, most sparkling wines and white Bordeauxs.
Acidic red wines include: Gamays, Pinot Noirs and Sangioveses. Sweet white wines include: White Zinfandels, other forms of Rieslings and Chenin Blancs. Sweet red wines can include: Port and Lambrusco. There are not many bitter white wines, but there are some bitter red wines. These can include, red Zinfandels, Merlots and Cabernet Sauvignons.
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Now you know the basics about food wine and how to pair fine wines with different foods. There is still a lot more information out there, so if you want to learn more, then you should pursue those options. If you are interested in learning more, then join a wine club or check out some books that cover the subject. You will be glad you did.
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Tags: food
August 27th, 2008 at 10:57 am
I usually eat steak with any red wine, but with your tips I think I should be really good to order the best wine..