Pairing wine and food is what we’ll be looking at in this part of our wine 101 guide…
The taste of a wine can improve or worsen depending on the food that you drink it with. There are only a few combinations which really do not work, however, by learning a little you can bring the best out of both the wine and the food.
There are two basic and simple approaches involved; one is contrast, where the wine is different in character to the food, yet still complimentary, and the other is complimentary, where the wine and food work together through a similar trait (such as sweetness or acidic). Either style of pairing will work well; choosing one way over the other is just depends on the type of food being served and your personal preference.Regional combinations are worth paying attention to as food originating from a particular region or country will often pair well with the local wines, as they have both evolved to complement one another.Problem foods include eggs and egg dominated dishes, acidic foods, such as tomatoes or vinaigrette dressings, and spicy foods. {There are no specific rules or recommendations for these, and it’s really a case of hit and miss.} When it comes to such foods, personal experimentation is the only way to find a good wine match.
Here are some examples of wine and food pairings: beef is best paired with Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel or Pinot Noir; lamb pairs well with Bordeaux, Cabernet Sauvignon, Pinot Gris, or Medoc; poultry served with a light sauce pairs well with Chardonnay, Chablis or White Burgundy; poultry served with a heavy or spicy sauce goes well Zinfandel, Pinot Noir or Beaujolais; fish is best served with Sauvignon Blanc or White Burgundy.{However, though these are said to be classic pairings, that doesn’t mean that you’ll necessarily like all of them.} Everyone has a different palate and appreciates different tastes and flavors. Keep in mind also that some people have a favorite wine style that they stick to regardless of the food being served. Therefore, you should always have different varieties on hand when entertaining other people. You can recommend a certain variety, but the final decision about what they drink should be up to your guests.
