| cess of matching food and wine is highly | | | | there are similarities and contrasts between the |
| subjective and inexact process. | | | | taste and intensity. |
| The old rules like having red wine with red meat | | | | Rule of thumb that will help in better pairing of |
| and white wine with fish and poultry do not hold | | | | wine and food |
| well these days because in this fast moving world | | | | In case you take a wine for a gift to a dinner |
| experimentation regarding the match of wine with | | | | party, then there is no need to worry about the |
| the food recipes and no one follows these hard | | | | matching of the wine with the food. A good wine |
| and fast rules. The pairing could be on your own | | | | to be taken as a gift to a dinner party is a very |
| will and wish. You can hear the suggestion about | | | | good idea. A grand party deserves better wine |
| the new mix and match suggestions on an | | | | than hamburgers and chips. |
| everyday basis. | | | | When you serve wines it is important that you |
| Vineyard tours and wine tastings are a great way | | | | serve lighter wines before full-bodied people. It is |
| to try to try the different wines and learn more | | | | important that you serve dry wines before the |
| as to which wine you favor the most. Then you | | | | sweet flavored wines. Lower alcohol wines must |
| can begin with trying the foods and wines you | | | | be served before higher alcohol wines. |
| favor the most. | | | | Try and balance the flavor intensities. Serve light |
| While pairing food and wine, the goal is synergy | | | | wines with light food and serve heavy wines with |
| and power. The wine should not overpower the | | | | heavy food. |
| food, and even the food should not overpower | | | | While pairing wines with the food consider the |
| the wine. | | | | preparation of the food, serve the lighter wines |
| Try and match the food with the wine in such a | | | | with food that is steamed. The wines which have |
| way that it flavors the food in a better way. | | | | strong alcohol content should be paired with food |
| Wine in itself tastes better than the food; wine | | | | that is grilled, roasted or sautéed. |
| has a similar significance as that of spice in food. | | | | Pair cheese and wine. In some European countries |
| Wine when drunk along with your food produces | | | | the best wine is reserved for cheese course. Red |
| different sensations. | | | | wine goes well with mild to sharp cheese. |
| A good match can bring out the nuances that can | | | | Intensely flavored cheese goes well sweeter wine. |
| enhance the flavors and bring very good | | | | So before you decide on the pairing of wines with |
| characteristics of both the food and wine. | | | | the food course it is always important that you |
| Good food and wine pairing is achieved when | | | | taste the wine. |