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