Monthly Archives: April 2016

Are You Familiar With Wine And Food Pairings?

Choosing the right wine to complement daily meals is an art that only a few people possess. Those who fully understand the art often try to painstakingly balance flavors by choosing the right wine color and even ensuring that the wine in question is served under the right temperatures. The results are as you may expect, meals that can only be described as delicious. That is simply because wine, even in its simplest form can make any dish enjoyable. Read on to learn more on basic wine storage and pairing tips that can help you make your next meal memorable.

Understand your choice of wine

Always note that wine flavors are derived from a few specific components like sugar, fruit, alcohol and acid. But it does not end at just wine because you also have to consider the food you are about to serve. With that in mind, consider the food’s main components such as acid, fat, salt and sugar. You can opt for a contrasting pairing or a similar one. Take macaroni in a thick cream sauce for instance. You can choose to cut through the creamy sauce with a crisp, dry unoaked white wine. Better yet, you can wrap the wine flavor around the rich sauce by choosing soft white wine.

Understand food fat element

Most foods that pair well with different wine varieties feature high fat levels. Wine steps in to cut the fat and make the food taste much better. So when matching or pairing wine with any fatty good, be keen to use the wine you choose to balance the food’s fat with the wine’s acid. That explains why steak always tastes good with any red wine. Steak’s protein simply and fat simply softens up the wines mouth drying tannins. This goes a long way to set up one’s tongue for the wine’s grapes or berries and meaty flavors of steak.

The acid element

Acid adds never, lift and freshness to wine. Its effect on food is exactly the same kind of effect lemon has on fish. Any easy way to go about choosing wine with the right amount of acidity is to simply choose wine that has equal acid levels with the meal you wish to serve has. Sweet wine with low acid levels paired with a sweet meal will only make wine taste bland and washed out.

The salt element

Salty foods will certainly limit your wine choices. With a bit of imagination however, you can always come up with remarkable combinations of sweet wines and salty foods. To create the right balance, take into account the fact that salt can make any oak based wine taste weird. Your choice of wine anytime you have salty meals would be limited to champagne and other semi-tart wines. All is not lost though as far as choosing the right wine for salty meals is concerned. You will have a downhill task choosing the right wine to pair with any salty acidic food. Simply go for any acidic wine as the acid will clean out the salt and balance the seafood’s rich flavor.