| When it comes to food and wine, most people | | | | be able to replace the taste of the food with |
| are brought up with the rule stating "red | | | | every sip. When the combination isn't good, |
| goes with red, white goes with white", which | | | | one will overpower the other. To achieve |
| means red wine goes with red meat while white | | | | this, you have to take in consideration the |
| wine goes with fish and poultry. Then came | | | | dominant tastes found in both the food and |
| the "postmodern" maxim which says that 'if | | | | wine. Sweet food, such as dessert, goes with |
| you like the taste, the match is perfect'. | | | | sweet wine. Food with hints of bitterness, |
| Despite the presence of these simplistic | | | | such as charbroiled meat, would go better |
| guides, many people still don't know how to | | | | with a bitter wine. Acidic foods or those |
| match food and wine well. The truth is, many | | | | foods that go great with a dash of lemon or |
| really don't know what tastes good and what | | | | vinegar, go with acidic wines. Here is a |
| doesn't. Fortunately, the art of food and | | | | short overview of wine flavors: Acidic wines |
| wine matching follows a simple logic that is | | | | include Sauvignon Blanc, Riesling, White |
| quite easy to follow. The bottom-line with | | | | Bordeaux for whites and Pinot Noir, Red |
| food and wine matching is that the food | | | | Burgundy, Sangiovese, and Gamay for reds. |
| should have an equal fighting chance with the | | | | Acidic white wines usually go well with |
| wine and vice versa. Simply put, one | | | | seafood because of their delicate flavor. |
| shouldn't dominate the other. When you bite | | | | Acidic red wines go well with tomato based |
| into food, its tastes and pleasures should be | | | | dishes and grilled seafood. Wines with |
| enjoyed. When it is the wine's turn to be | | | | bitterness include Cabernet Sauvignon, Red |
| sipped, it should evoke an equally | | | | Bordeaux, Red Zinfandel, and Merlot. These |
| pleasurable sensation. Now, when it is time | | | | usually go well with steaks and roasts. |
| to bite into the food again, it should be the | | | | Sweet wines include Vovray, Asti Spumante, |
| star of that moment. And finally, when it's | | | | Chenin Blanc, or most German wines for whites |
| time for the wine to draw, it should rise up | | | | and Lambrusco, Port, Sherry and Vermouth for |
| to prominence once more. Learn the art of | | | | reds. These usually go well with dessert or |
| Wine Tasting In short, the food should be | | | | by themselves. Matching wine with food is |
| able to replace the flavors of the wine with | | | | not that complicated with this simple guide. |
| every bite, and conversely, the wine should | | | | Happy matchmaking! |