A Few Simple Ideas for Pairing Food and Wine
- By Lynn Taylor
- Published 10/25/2011
- Food and Drink
- Unrated
Trying to pair wine and food may be a little overwhelming if you do not know a good deal about wine. However there is absolutely no reason to be tentative or shy when it comes to partnering food and wine. Pairing wine and food is the same as anything else in life, you can learn a good deal as a result of learning from your errors, and unavoidably you'll become better at it over time. With this being said there aren't any hard or fast rules for pairing these two items, but there are a few common tips you will probably need to follow to some extent.
One of the keys to a very good pairing is the balance between the wine and the food. This means if a dish is delicate you will need a delicate wine beverage to pair it with and vice versa. The key is for the wine and food to go with each other, as a result neither really should overwhelm the other. For those looking for a little guidance check out the following tips below for some recommendations about what can work together.
Beef meals include protein and fat which often pairs fantastically with hefty bold red wines. Cabernet Sauvignon is generally tough to fail with when having heavy red meats like beef. The tannins of a Cabernet which often cause the mouth to feel that dry puckering sensation are good for cutting the heavy residue left in your mouth by beef. These tannins perform a great job of cleansing your pallet for the next bite of food. For a beef dish that's on the more moderate to well done side, w
ith the fat grilled from it, could even be coupled with a Merlot.
Pork and Chicken recipes both are usually more moderately tasting meats which are less intense; and therefore you're going to need to pair them with less intense wines. A few lighter reds that one could contemplate pairing these meats with are Merlot and Pinot Noir. However, don't forget what I talked about earlier, if you are utilizing a bold sauce with these dishes then you shouldn't be reluctant to intensify your wine pairing; again it is all about balance.
Very often individuals will pair seafood dishes with white wines and this generally makes sense. However, it doesn't mean you simply can't pair a light red with a fish meal. You may choose to try pairing fish with a red like a Syrah, or Zinfandel. Both of these wines are good options given that they have lower to average acidity making them quite drinkable with a fish recipe.
Additionally there is no reason that a red wine cannot be combined with desert after having a great meal. One of my favorite wine beverages to sip on after a wonderful meal is a good glass of Port, and it can be appreciated with a desert or by itself. If you are getting ready to have a rich chocolatey desert there isn't any reason you can't also enjoy a Cabernet Sauvignon with it.
When it comes to pairing wine and food these simple ideas ought to get you started down the correct path. Over time you'll become more knowledgeable about the things that work and what does not and in virtually no time you will become very accomplished at partnering wine and food.
One of the keys to a very good pairing is the balance between the wine and the food. This means if a dish is delicate you will need a delicate wine beverage to pair it with and vice versa. The key is for the wine and food to go with each other, as a result neither really should overwhelm the other. For those looking for a little guidance check out the following tips below for some recommendations about what can work together.
Beef meals include protein and fat which often pairs fantastically with hefty bold red wines. Cabernet Sauvignon is generally tough to fail with when having heavy red meats like beef. The tannins of a Cabernet which often cause the mouth to feel that dry puckering sensation are good for cutting the heavy residue left in your mouth by beef. These tannins perform a great job of cleansing your pallet for the next bite of food. For a beef dish that's on the more moderate to well done side, w
Pork and Chicken recipes both are usually more moderately tasting meats which are less intense; and therefore you're going to need to pair them with less intense wines. A few lighter reds that one could contemplate pairing these meats with are Merlot and Pinot Noir. However, don't forget what I talked about earlier, if you are utilizing a bold sauce with these dishes then you shouldn't be reluctant to intensify your wine pairing; again it is all about balance.
Very often individuals will pair seafood dishes with white wines and this generally makes sense. However, it doesn't mean you simply can't pair a light red with a fish meal. You may choose to try pairing fish with a red like a Syrah, or Zinfandel. Both of these wines are good options given that they have lower to average acidity making them quite drinkable with a fish recipe.
Additionally there is no reason that a red wine cannot be combined with desert after having a great meal. One of my favorite wine beverages to sip on after a wonderful meal is a good glass of Port, and it can be appreciated with a desert or by itself. If you are getting ready to have a rich chocolatey desert there isn't any reason you can't also enjoy a Cabernet Sauvignon with it.
When it comes to pairing wine and food these simple ideas ought to get you started down the correct path. Over time you'll become more knowledgeable about the things that work and what does not and in virtually no time you will become very accomplished at partnering wine and food.
Lynn Taylor
Lynn enjoys home decorating, interior design, event planning, and writing. You can visit her website at World Market coupon or World Market coupons for more information and savings pertaining to home decor, and more.
View all articles by Lynn Taylor