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