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