Food and wine pairing

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

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