Taste Components in Wine
Any wine you choose is acidic, bitter or sweet.
-Chardonnay is full-bodied, but not very acidic
-Sauvignon Blanc is highly acidic but light-bodied
-Pinot Noir is less on tannin, and light-bodied
-Cabernet Sauvignon is bitter and full-bodied
Taste Components in Food
The primary taste components of food are acidic, salty, sweet, spicy, bitter, piquant and fatty.
Which Wine Goes with Which Food?
The wine should be more acidic than the food.
The wine should be sweeter than the food.
The wine should have the same flavor intensity as the food.
Red wine goes with red meat
White wines complement lighter meats, like chicken and fish
Bitter-tasting wines pair balance out the flavors of high-fat food
Match wine with sauce rather than the meat
Use white and rose wines for complementary pairings
Red wines work best for congruent pairings
Basic Types of Food ‘n’ Wine Pairings
-Complementary Pairing
Wine is served to enhance the flavor profile of dishes
E.g: Mac & Cheese with white wines pan-seared grouper with aromatic white wines
-Congruent Pairing
Pairing up wines and foods of similar tastes to amp up the richness of flavor.
E.g: Mac & Cheese with a full-bodied Chardonnay
-Combining Complimentary & Congruent Pairings
E.g: Mac & Cheese with bacon paired with Riesling
Essentials of Food & Wine Pairing
-Meat & Dairy Products: Acidic, bitter and/or full-bodied wine. E.g: steak and Cabernet wine
-Fish & Salads: Acidic wine. E.g: coleslaw salads and Sauvignon Blanc.
-Pasta, Tortilla Chips, Pretzels: Sweet wine. E.g: Bleu Cheese and Sauternes
-Seafood & Salty, Fried Dishes: Acidic, sparkling wine. E.g: oysters with beer
-Sugary foods: Sweet, light-bodied wines. E.g: Fruit custard and Chardonnay. Dark chocolate and Zinfandel.
-Sour, bitter fruits: Slightly acidic wine. E.g: unripe grapes and white wine.
Food and Wine Pairing Basics via Behance
