| The matching of a wine to a particular food is | | | | spicy Asian food. |
| quite a skill, but once your palate develops - all it | | | | 10. - Know your geography and you can match |
| takes is practice - the task will become easier. | | | | food and wine by place of origin, as regional |
| Food matching tips from the experts is a great | | | | pairings - having developed naturally together - |
| place to start, and get a feel of wine-tasting | | | | are often well suited. Important! When you are |
| terminology. An accurate description of a wine will | | | | drinking very fine wine, remember to only serve |
| make it much easier to match it up with a food. | | | | it alongside neutral dishes that are lightly seasoned. |
| | | | You do not want to overpower the delicacy of |
| 1. Try to match the wine with the dominant | | | | the wine. |
| flavour of the dish to find a good balance | | | | 11. If you find the match of your food and wine is |
| between the two. Here are a few matching | | | | not perfect, adjust the flavour of your meal. With |
| suggestions: | | | | careful use of the right seasoning or cooking |
| 2. - Foods with a naturally higher acid content, | | | | method, an unsuitable dish can be cunningly |
| including many fruits and cheeses, will often go | | | | tweaked to better suit the wine, if you find it |
| well with younger wines which have a higher | | | | feels too dry or too bitter. |
| acidity such as Riesling, Sauvignon Blanc, Pinot | | | | 12. - Lemon juice or vinegar will sharpen the |
| Grigio or Zinfandel. These wines will also | | | | flavour of a dish and make it more compatible |
| complement foods such as fish, chicken or salads | | | | with an acidic wine. The wine in turn will taste |
| which are frequently flavoured with lemon or | | | | richer and more mellow. |
| vinegar. | | | | 13. - Salt will suppress unwanted bitterness in wine. |
| 3. - Highly seasoned dishes flavoured with salt or | | | | It will also make sweet wines taste sweeter. |
| spice will pair well with lower alcohol, fruity wines | | | | 14. - Fresh pepper - grind over a rare steak to |
| like Pinot Grigio, Riesling, Gewürztraminer, a | | | | add texture and juiciness and make a heavily |
| dry Rosé or Pinot Noir rather than | | | | tannic wine taste less tannic. |
| anything highly tannic. | | | | 15. - Meat cooked rare will add texture and juices |
| 4. - Delicately cooked and flavoured food, such as | | | | to the meal, and can often compensate for a |
| steamed, smoked or poached dishes, will require a | | | | mediocre wine. |
| delicate match. Again, try Pinot Grigio, Riesling, | | | | 16. - Sweetness in a dish will increase the |
| Pinot Noir, Zinfandel or Gewürztraminer. | | | | awareness of bitterness in the wine, making it |
| 5. - Rich, heartier dishes require fuller bodied wines | | | | appear stronger and drier. |
| such as Merlot, Syrah/Shiraz, Cabernet Sauvignon, | | | | 17. Use a 'forkful' for cooking! Wine can be an |
| Zinfandel or Chardonnay. | | | | exceptional ingredient for marinades and sauces, |
| 6. - Sweeter savoury dishes, such as honey | | | | but if you decide to add wine in the preparation |
| roasted ham or pork with a syrupy glaze, will suit | | | | of the food, make sure it is of good quality - |
| a medium sweet or off dry style of wine like | | | | don't cut corners just because you are cooking |
| Riesling or Chenin Blanc. | | | | with it. Try to use the same variety of wine that |
| 7. - Desserts and puddings will only successfully | | | | you will be serving with the dish, and if possible |
| match well rounded sweet or dessert wines. The | | | | the same wine itself. |
| wine needs to taste sweeter than the dish it | | | | 18. For formal dinners, follow etiquette and serve: |
| hopes to complement. Serving anything else | | | | 19. - Lighter wines before more full-bodied wines. |
| leaves the wine in danger of tasting acidic, try | | | | 20. - Drier wines before sweet ones (unless there |
| Muscat, Vespaiola, Frontignac or a Port. | | | | is a particularly sweet early course). |
| 8. Experiment with food and wine pairings. | | | | 21. - Lower alcohol wines before higher alcohol |
| 9. - Opposites often attract, so you can choose | | | | wines. |
| sweet wines to complement salty cheeses and | | | | |