Matching wine with food takes a perfect blending of personal preferences and observance of the simple guidelines. It also matters to keep an open mind and never to be afraid to dry new and different things together. In the end, you should actually just follow and go with the wine and food that are appealing to your palate. Complement Food with Wine The first thing you should learn about food and wine pairing is that any wine should either match or contrast the characteristics of your food. If you have spicy food, then a sweeter wine should make it go down easier as it could help tame its spiciness. To be able to do this well, you should know how to taste wine and ascertain its components. This is very important as you will use these components in counterbalancing the ingredients of your food as well as the way it was cooked. Remember that it is always simpler to pair wine with food if its flavours are simple. The same thing could not be said though for rich or more complex dishes. Taste Wine and Food Together It is not enough that you know how to taste wine. Your ability to sniff its bouquet and swirl it around your mouth to get all its nuances is not enough to know if it fits a food just right. You should also learn how to taste food along with it. Start with the wine and consider its weight, acidity or sweetness. Then, try the food. Start with a small piece that you should chew and swallow slowly. Consider its flavours and texture. If the aftertaste is singing praises on your tongue, then you have found the right pairing. Know the Difference between Tastes There are basically five tastes that you need to acquaint yourself with if you wish to embark on wine and food pairing. There’s acidity, saltiness, sweetness, bitterness and what’s known as savoury or the Japanese umami. You should at least know that you need to tone down the acidity of your food or else you won’t find a wine to pair it with without flattening the taste. The same should go for sweet wines with sweet food. They taste better if the food is not overly sweet. Fruity reds or sweet dessert wines, meanwhile, go perfectly well with salty dishes while young red wines are great for bitter food like olives, bitter greens and wild herbs. Wines high in tannin are the perfect complement for savoury or umami foods such as roasted meat, soups and mushrooms. The Basic Pairings Even if you have your own preferences for matching food with wine, there are still basic pairings you might wish to know. Lamb and beef are great with red wines, while chicken, fish and seafood are perfect with whites. Spicy reds are good for game while sweet wines are good matches for spicy dishes. Full-bodied wines are great with cheeses. Yarra Valley Winery Tours by Café Bus
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