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Wine & Food: The Pairing
The harmonious pairing of food and wine is important as it highlights the flavours and increase the enjoyment. The combination we will do, depends mainly on our personal preferences, which take precedence over all rules. However, there is a common sense and a broader acceptance of certain principles.
1. The wine and food in order to be paired harmoniously should be of similar tasty character. Lightly cooked foods are best suited to "light" wines. Foods cooked with heavy sauces , combined with strong and rich in taste wines.
2. Seafood suits with white wines. The more fat the fish are the more acidity of wines they need.
3. Meats usually are paired with red wines. The tannins in red wine balance to the proteins of red meat. The white meats such as poultry need white or rosé wines.
2. Seafood suits with white wines. The more fat the fish are the more acidity of wines they need.
3. Meats usually are paired with red wines. The tannins in red wine balance to the proteins of red meat. The white meats such as poultry need white or rosé wines.
4. In cheeses we try to match the intensity of flavours as well. So, mild in flavour cheese combine with soft wines and the opposite, intense wines with intense flavour cheeses. Wine serving is also important and can highlight the wine or devalue it. Thus, we must care to taste the wines at the right the temperature or in the right glass and to decant aged wines.
