Pairing the perfect wine to meals can be challenging for hosts and hostesses. But with a basic understanding of combinations and some creativity of your own, it is actually hard to get it wrong.
The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.
Here are a few pointers to get you started:
Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to complement the taste of the dish, not overpower it.
For the most part, the color of the wine goes with meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.
Typically red wines should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.
Try matching a wine with foods from the same region. For example, choose an Italian wine to go with an Italian dish.
Although you are well on your way to making your own combinations
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